Jägerschnitzel Recipe: How to Make This German Classic

Jägerschnitzel is a German dish that consists of thin slices of veal or other light meat, pan-fried with mushrooms in butter. This main course dish is usually served with mashed potatoes, noodles, or rice. Here’s a classic Jägerschnitzel recipe to follow.

How to Make Jägerschnitzel

Ingredients

• 2 lb. boneless pork chops or veal cutlets
• 2 beaten eggs
• 1 cup bread crumbs
• 1/2 cup flour
• Oil, i.e. Olive oil
• 500 g. sliced mushrooms
• Salt and Pepper
• 1/2 tsp. paprika
• 300g. sour cream
• 200g. liquid whip cream
• lemon juice
• 2 tbsp instant gravy powder
• flavor enhancer

Directions

Meat

Flatten the cutlets/pork chops with a meat tenderizer. Mix eggs, salt, pepper, and paprika in a medium bowl. Fill a separate medium bowl with flour, and place the cutlets in the bowl until lightly coated. Place the cutlets into the bowl with the egg mixture. Fill yet another medium bowl with bread crumbs.

Place each cutlet in a bowl until covered. Fry in an oiled pan until golden brown.

Sauce

Fry mushrooms lightly in a frying pan. Add sour cream, liquid whipped cream, gravy powder, salt, pepper, flavor enhancer, i.e., accent, and a dash of lemon juice to mushrooms still in the pan.

Serve meat with sauce over the top. We recommend serving this dish with french fries or mashed potatoes. Serves 4.

Enjoy!

How should Jägerschnitzel be served?

It can be served as a main course dish with mashed potatoes, fried potatoes, noodles, leafy green salad, or rice. You can also garnish it with fresh parsley. It can also be served as a larger meal with other vegetables or soups.

What is Jägerschnitzel?

Jägerschnitzel is a fried thin slice of meat. Chicken, beef, veal chicken, and pork are all suitable for this dish. The jager schnitzel is breaded pork that has been cooked and served with sweet rich mushroom gravy.

Weiner Schnitzel (Austria and Germany) is a protected recipe consisting of a pork escalope, a thin slice of pork that has been beaten with a mallet until it is about 1/4 inch thick.

Is Jägerschnitzel a type of Schnitzel?

Yes, Jägerschnitzel is a type of Schnitzel. The term “schnitzel” is the generic name for any thinly pounded meat that is breaded and fried. Many different types of Schnitzel, like Wiener schnitzel, are made from veal. Jägerschnitzel is made with pork or veal.

What does the name “Jägerschnitzel” mean?

The name “Jägerschnitzel” means hunter’s schnitzel. Jägerschnitzel was named this because it is a common dish that German hunters eat when hunting in the wild.

The term “hunter” may also refer to the French legendary hero, “Saint Hubertus,” who was tasked with converting pagans to Christianity and ridding the forest of evil. He did this by hunting the evil creatures of German legend.

Where and how did Jägerschnitzel originate?

The dish originated in Germany and is usually served as a main course. Jägerschnitzel can also be made with pork or chicken instead of veal. It started as a hunter’s meal, hence the name Jägerschnitzel, which means “hunter’s cutlet.”

The difference between Jagerchnitzel and Wiener Schnitzel

The origin of Wiener Schnitzel is uncertain, but it may be traced to the early 1700s in Vienna, Austria. It must be produced using veal. It should be labeled as such if it isn’t made from veal.

Most schnitzels are made of pork in Germany, and when they are advertised in restaurants and butchers, they are referred to as schweinschnitzel. This is used in Germany with beef and poultry, including chicken tofu.

What are the main ingredients of Jägerschnitzel?

The main ingredient of Jägerschnitzel is veal, mushrooms, salt, and pepper. It also contains eggs, flour, bread crumbs, and vegetable oil.

The traditional use of pork chops in the Jägerschnitzel recipe

Since German recipes mostly use pork chops for schnitzel, you can make a Jägerschnitzel schnitzel made from pork chops in some places.

What is schnitzel traditional sauce made of?

The flavors of this dish are reminiscent of classic crème Brulee. The schnitzel is topped with grated cheese, black pepper, and white wine.

Other toppings for schnitzel include garlic and onion sauce. Brussel sprouts with melted cheese, garlic, and crushed eggs garnished with sliced onion is another popular dish with schnitzel.

The traditional use of sliced mushrooms and sour cream for the sauce

It is mostly served in Germany with mushroom sauce and sometimes a dollop of sour cream. The sauce for this Jägerschnitzel recipe is made with wine, broth, unsalted butter, cream, mushrooms, salt, and pepper.

Conclusion

The Jägerschnitzel is a good dish to enjoy with pork chops, veal, or chicken. The Jägerschnitzel tastes great when served with mashed potatoes, noodles, or rice.

It is also very versatile since you can make it in different variations. It is best served when garnished with fresh parsley or bell peppers. You can even serve it as part of a larger meal with vegetables and other dishes.

Helpful Tips for Making Jägerschnitzel

1. You can use a meat tenderizer or meat mallet to help flatten the pork chops or veal cutlets.
2. When coating the cutlets in flour mixture and bread crumbs, ensure that each one is evenly coated.
3. Ensure the oil is hot before frying to prevent the Schnitzel from sticking to the pan.
4. You can also bake pork schnitzel instead of frying it. To do this, preheat the oven to 400 degrees Fahrenheit and bake for 10-15 minutes or until golden brown.
5. If you make a sauce to go with your schnitzel, ensure the mushrooms are cooked before adding the other ingredients. This will allow them to get soft and drain the excess liquid before adding sour cream, whipped cream, gravy powder, etc.
6. You can use different types of mushrooms (portobello, shiitake, crimini, or oyster mushrooms) in the sauce. You can also use beef broth or tomato paste for added flavor.
7. Jägerschnitzel is best served when garnished with fresh parsley.
8. If you want to serve Jägerschnitzel as part of a larger meal, serve it with vegetables, soups, or other dishes.

FAQ

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