Jaeger Schnitzel

Good easy recipe but needs salt pepper and other seasonings in the breadcrumbs or pre-season meat’s would have made it better as for mushroom gravy…don’t chop mushrooms slice them and you’ll only need 1/2 pound of them.

It’s good. I made about a half recipe. I used a pork blade chop. I would recommend loin – it would taste better. Gravy didn’t thicken. I would recommend ready made gravy in a jar.

Haven’t had Jager schnitzel since I was stationed in Germany in the 80s. This was really good, but I have two minor suggestions. First, you don’t need that much egg noodles. Second, more gravy. I’d probably try doubling It, though that may be too much. (Did I just say too much gravy???) This was delicious! Keeper.

looove it. I rated it 4 because I deviated a bit. 1st and most important, cubed does not mean chop into cubes. have butcher run pork chop through cubing/tenderiser machine 2 or 3 times. salt and pepper both side, wrap and marinate in fridge for a couple days. I used jared mushroom gravy instead of powdered. 2nd, I coated meat in bread crumbs then egg and again coated bread crumbs. let them set for a couple minutes and I promise you they will melt in your mouth!!! 3rd, remember, serving over rice or noodles read cook times on everything to ensure it’s all done at the same time and hot. BTW, my pork chops where soooo tender cut with a fork

In response to Jennabanana…cubing is a tenderizing process and the little indents from the mallet make the steak “cubed”. The meat isn’t cut into cubes. I too lived in Germany for almost 20 years and cubing is a standard process in making schnitzel.

I like the time saver of using condensed soup instead of dry package, but both are nice shortcuts. I cook “schnitzel” often with tougher cuts. For all the “critics” out there that might be interested (?) schnitzel translates basically to “meat with a crust”. Some might call beef a chicken fried steak, or breaded cutlet or just plain good food. thanks for the recipe.

This is my go to recipe! I mix the bread crumbs with a little flour, that’s about all I do differently and it’s delicious. Sometimes served with mashed potatoes, sometime noodles. I’ve shared this recipe with family and everyone loves it. Thanks for sharing a great recipe.

ABSOLUTELY DELICIOUS!

I really enjoyed the recipe. I even took the mushroom sauce recipe from the back of the envelope of gravy mix, and added red wine and garlic powder to the recipe. It tastes so good.

I made 2 changes. I made it gluten free using gluten free bread crumbs. I used my food processor to pulverize the bread then toasted it in the oven on 350 until dry. I then gave it a second spin in the food processor to make it more fine. I also added almond flour to it. Secondly I gave them a light coating of gluten free flour before dipping them in egg.

We loved it!

amazing!

I followed the instructions pretty much exactly. turned out great. I served it over pasta, which was a perfect fit. the sauce for the schnitzel would have been a good standalone sauce for pasta. Be careful not to overcook the pork! mine came out a little tough

This wasn’t bad. I am not a huge fan of pork, but this turned out to be pretty good. If I was going to make it again, I would marinate the meat for at least 24 hours to give it more flavor and I would add spices to the bread crumbs or else add spices to the egg mixture, as it was rather bland. But it cooked up ok and we made a gravy that had lots of onions and mushrooms that added greatly to the taste. Overall, most everyone loved it.

I thoroughly enjoyed this dish. It was easy and quick to make, which is rare for me, haha. My only complaint is that it could be a bit more clear in how much oil is needed for frying. I wasn’t sure if it was a small amount for a quick pan-fry, or if I needed a larger amount to almost deep-fry it in the pan. I did enough canola oil to where it came up about half-way on my pork, and that seemed to work well enough. For the cubed confusion, I would suggest changing the ingredient name to “pork cube steak” or some variation like that. Again, excellent meal and my husband cleaned his plate very quickly. We will definitely be making this again.

This recipe is very good and easy. I made a gravy type of sauce, since I did not have the mix. I used Chef John’s recipe for Smothered Pork Chops. He makes a buttermilk based gravy for those chops, so I used it and it was just perfect. His sauce yields a thick sauce like the one you make with the packed mix except that it is made from scratch without additives. Next time, I will try to get Spatzle instead of egg noodles.

My husband really liked this! It was quick and easy to make.

We loved it! I did add a pinch of salt and some seasoned pepper to the panko bread crumbs, but everything else to the letter! I don’t know why it says 2 hours to cook, it only took about 8 minutes and that was for the noodles. We definitely make again!

Not egg noodles–it’s more authentic with Spaetzle as the photo seems to show.

It was ok. The family (kids mostly) liked it. I actually added garlic salt and some pepper while the pork was cooking. I also wanted to try something other than noodles so I made potato dumplings (no one liked those). Soon, I’m going to doctor it up next time and either do the noodles or some other starch. The gravy was fine.

Do NOT chop up the pork or chicken. Pound it thin, then run it through the egg mixture, flour, breadcrumbs, etc. A little salt and pepper, garlic, and/or Lawry’s would be good. Learn to make your own mushroom gravy, it’s easy. Its just Butter, Flour, Beef Stock, sautéed onions and mushrooms added, flavor with a little garlic, salt and pepper, and a bay leaf, and you’ll feel like a real chef. Serve with mashed potatoes. Get the recipe for Houston’s braised red cabbage and it’ll be about as German as you can get.