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Hunters Cutlet (Jaegerschnitzel)

List of Ingredients




Hunters Cutlet (Jaegerschnitzel) - German 1168

Pork or Veal Cutlets with a Creamy Mushroom Gravy
by schatzie_17


Yield: 4 Servings

4 boneless pork or veal chops, pounded out to 1/4 inch, THIN
1 - 2 eggs, beaten
3 tbsp. oil & butter for frying
1 c. sliced canned or fresh mushrooms
salt & pepper
1 c. bread crumbs
2 tsp. flour
1 c. heavy cream
2 tsp. Maggi Seasoning (Any Store that has a Foreign Food
Section)
parsley for garnish
1 lemon cut in quarters



Recipe



Take the pounded thin chops and lightly dust with flour, then dip
in the beaten eggs, and coat with bread crumbs that have been
seasoned with salt & pepper. Fry the chops in butter & oil
mixture till golden brown. Set them aside and keep warm.
Add the mushrooms to the pan drippings and simmer to loosen
all the goodies. Add flour and cook for a few minutes till light
golden brown, then add the heavy cream and Maggi. To get a
smooth medium thick sauce. If it is too thin reduce the sauce
by cooking it longer. Taste and ajust seasonings. Serve
Schnitzels with mushroom gravy over them, garnish with
parsley, and serve with a lemon wedge. A salad on the side is
great. And maybe some fried potatoes.

In Germany, Jaeger Schnitzels are as big as your plate, so you
will have leftovers. They are good the next day reheated with a
nice slice of German bread.