Jaegerschnitzel
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Jaegerschnitzel calories by ingredient
Introduction
This recipe can also be found on the web site:www.allrecipes.com
This is a very tasty German dish that many of us soldiers ate in Germany and in the home. It's very delicious. I have made a few changes to it to bring it down in calories, not taste. This recipe can also be found on the web site:
www.allrecipes.com
This is a very tasty German dish that many of us soldiers ate in Germany and in the home. It's very delicious. I have made a few changes to it to bring it down in calories, not taste.
Number of Servings: 4
Ingredients
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1 Cup bread crumbs (no seasoning)
1 tbs flour
salt and pepper to taste
2 tbs vegetable oil
4 pork steaks or cutlets pounded thin
1 egg, beaten
1 med onion diced
2.5 C Fresh mushrooms
1 1/2 C water
1 cube of beef bullion
1 tbs cornstarch
1/2 C Non Fat Sour Cream
Directions
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.
Member Ratings For This Recipe
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GATORMAN2
