Jaegerschnitzel
From cslocklear 17 years ago
- 30 minutes to make
- Serves 6
Jaegerschnitzel--Pounded thin pork cutlet in a mushroom cream sauce
Ingredients
- 2 lb pork loin shopping list
- 1 Pint heavy cream shopping list
- 1 lb white mushrooms shopping list
- 1 Med. onion shopping list
- salt shopping list
- pepper shopping list
- brown sugar shopping list
- 2 TBS butter shopping list
How to make it
- I dont know where to find schnitzels in NC, (no butcher sadly) So I just slice the pork loin in 1/2" slices and pound it as thin as I can get it with a meat mallet.
- Sprinkle the slices of pork with salt pepper and brown sugar.
- Brown the slices in the melted butter then remove from pan.
- Slice mushrooms and place where pork was cooked add salt to help pull out moisture. Saute for 3-4 mins til mushrooms begin to turn color and give up their mositure.
- Add chopped onion and sautee 5 mins more.
- Pour in the heavy cream and add the schnitzels back to the pan.
- Reduce heat to simmer and cook until cream reduces to a thick gravy.
- Serve with potato pancakes and enjoy!!
People Who Like This Dish 7
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- cslocklear Pembroke, NC
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