MaggiHunter Mix, Jager Schnitzel 1.05 OZ(Pack 6)

Great product = taste great easy to make.

I find it very hard to find in grocery stores. It's especially good for days when you are pressed for time or for a special dinner. I make it with a little spaetzle from Aldi. Use Google translate if you aren't fluent when reading directions. More blonde colored than I'm accustomed to so I add a dash or 2 of Worchestershire sauce. Not too salty

I served two tours of duty in Germany and loved the food, not to mention the people, cultures... This is authentic German! If you've not done this, especially haven't ever had real German Jaeger Schnitzel, you can make this by following the instructions, but I do some things differently. I use butter not oil. I use a large skillet with cover. Sautee veal, pork, venison...first, set aside. Sautee sliced vidalia onions and sliced fresh baby portabella mushrooms. Next, following instructions I add equal amounts of cream and water. Insert your meat, cover with the liquid and "stuff", then simmer covered for 30 or so minutes on the stove. Stir the gravy around genty, occasionally. We add just a little corn starch as we go because we like a little more body in the gravy. On the side, add German red cabbage (glass jar and preferably not kraut and microwave is fine) and potato dumplings or spaetzle. Spoon the gravy with mushrooms over the meat and "potatoes" and enjoy! That's how many Germans do it.

Was sad when I could not longer find in the grocery store, but was excited when I could order from here. This has been one of my families favorites for a long time! So flavorful and easy to make. We choose to fry our pork chops and put the gravy on top.

If you love mushroom and pork chops you’ll love this packet mix.

It’s a little pricey for what it is but it does taste really good to buy it again would be iffy I would really have to have a taste for it because of the price

It works very well. I made schnitzel and this was my final breading product

This is a favorite standby for when we don't know quite what to do with something. It tastes great with chicken and pork, too. Works best with boneless cuts of meat. Haven't tried it with beef yet, but it's probably good with that as well. I use 1/2 milk and 1/2 light cream, instead of the heavy cream it calls for. I also cut back on the amount of fresh mushrooms ( calls for 8-9 oz. -a whole box- I only use about half of that). Sometimes, a little splash of cognac is a nice touch with a couple teaspoons of butter added in. Delicious and rich.