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BellaOnline's American Regional Cuisine Editor

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Jagerschnitzel Recipe

Guest Author - Launa Stout

While living in Germany we occasionally went out to eat. I always ordered the same thing- any kind of schnitzel. However, my husband always tried a different dish. Once we ate in a famous cooking school and he ordered reindeer! Another time he ordered duck... he wanted to try ever possibility.

It never crossed my mind to have anything else. Once I found something I really like, I wanted to stick with it. It never crossed my mind that I would be able to duplicate the recipe at home. But with luck my friend from Minnesota shared this recipe with me, and I can have a virtual vacation anytime I want to.

Ingredients:

1 cup bread crumbs
1 T flour
salt and pepper as desired
2 T oil
4 pork or veal cutlets, pounded thin
1 egg beaten
1 medium onion, diced
1 8-ounce can of sliced mushrooms
1 1/2 cup water
1 cube of beef bouillon
1 T cornstarch
1/2 c sour cream

Directions:

1. Mix the bread crumbs and flour together and put them in a shallow bowl.
2. Season the meat with the amount of salt and pepper you will want
3. Whisk the egg to blend it and then pour it into a shallow bowl
4. Heat oil in a large skillet with the burner on to medium heat
5. Dip each cutlet in the egg, then the bread crumb mixture
6. Fry the cutlets in the hot oil until they are browned on both sides and cooked though
7. This will take about 5 minutes per side (because you already pounded it thin- so it cooks fairly quickly)
8. Take the pan of cutlets off the stove, and take them out of the pan
9. Put them on a platter that you will be able to keep warm
Gravy/Sauce:
Now it is time to make the gravy-
1. Add the mushrooms and onions to the skillet and cook them until they are lightly browned.
2. Add the water and the bouillon cube to the pan and stir to dissolve the cube
3. Simmer for about 20 minutes
4. Stir the sour cream and the cornstarch together and add to the skillet
5. DO NOT let this mixture boil now - cook over low heat until gravy/sauce is thickened
6. Spoon this over the pork cutlets and serve immediately


Round out this meal with a baked potato or some noodles.

Enjoy a meal cooked at home, yet, you can feel as if you are traveling the world.

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Content copyright © 2013 by Launa Stout. All rights reserved.
This content was written by Launa Stout. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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