German Hunter’s-Style Schnitzel (Jägerschnitzel)

1. 1

   Put the beaten egg in a shallow dish. In a second shallow dish, mix the bread crumbs and flour; season with salt and pepper.

2. 2

   Dip the pork steaks into the beaten egg, then press them into the bread crumb mixture to coat.

3. 3

   Heat oil in a large skillet over medium-high heat. Fry the coated steaks in the hot oil until browned and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center of the steaks should register at least 145 degrees F (63 degrees C). Transfer the steaks to a platter and keep warm.

4. 4

   Add the onion and mushrooms to the drippings in the skillet; cook and stir until lightly browned. Pour in the water and stir in the bouillon cube until dissolved. Simmer for about 20 minutes.

5. 5

   Stir together the sour cream and cornstarch in a small bowl; stir this into the skillet. Cook over low heat until the sauce thickens, but do not boil. Spoon the sauce over the steaks to serve.

• Calories 982.89 kcal High
• Protein 79.95 g Good Source
• Carbs 44.4 g Moderate
• Total Fat 52.56 g High
• Saturated Fat 5.12 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 78.88 mg High
• Sodium 742.84 mg High
• Fiber 3.86 g Moderate
• Sugar 6.58 g Moderate
• Added Sugar 4.81 g Moderate
• Calcium 49.27 mg Low Source
• Iron 2.4 mg Moderate
• Potassium 183.43 mg Low Source
• Vitamin A 13.98 mcg_rae Low Source
• Vitamin C 4.74 mg Low Source
• Vitamin D 0.7 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅