Jaegerschnitzel
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Cup bread crumbs (no seasoning)1 tbs floursalt and pepper to taste2 tbs vegetable oil4 pork steaks or cutlets pounded thin1 egg, beaten1 med onion diced2.5 C Fresh mushrooms1 1/2 C water1 cube of beef bullion1 tbs cornstarch1/2 C Non Fat Sour Cream
This will make 4 1 meat servings per plate.
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the boullion cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the cutlets and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user VIAJANDODAWN.
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the boullion cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the cutlets and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user VIAJANDODAWN.
Nutritional Info Amount Per Serving
- Calories: 458.4
- Total Fat: 20.8 g
- Cholesterol: 110.5 mg
- Sodium: 920.8 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 2.8 g
- Protein: 29.6 g
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