Sunday, October 4, 2009

Jagersnitzel from Hilda & Guenter Schmidt

6-1/2 lb snitzel(pork cutlets)
1 quart milk
4 eggs
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper

1 quart oil
2 cups milk
2 eggs
2 or more cups crushed crackers

4 jars gravy(pork, beef, or mushroom
1 large jar mushrooms

Beat meat thoroughly to tenderize. Remove most of fat. Use a 9x13 pan for marinating. Mix milk, eggs, garlic, salt & pepper. Add slices of meat making sure all meat is covered in liquid. Refrigerate overnight. To cook---Coat each piece of meat in cracker crumbs. Then dip in mixture of milk & eggs. Coat again in cracker crumbs. Heat oil over medium-high heat. Fry each piece of meat about 5 min or until golden brown. Prepared gravy---Heat gravy ahead of time. Add drained mushrooms & heat. Serve over prepared snitzel.

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