Jägerschnitzel

Authentic Jägerschnitzel Recipe - German Hunter's Schnitzel

Region / culture: Germany | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Jägerschnitzel, also known as "hunter's schnitzel," is a traditional German dish consisting of breaded and fried veal cutlets topped with a rich mushroom gravy. This hearty and flavorful dish is a favorite in German cuisine and is often served with potatoes or spaetzle.

History

Jägerschnitzel has its origins in Germany, where it was traditionally made with wild game meat by hunters in the forest. Over time, the dish evolved to include veal cutlets as a more accessible and popular option. Today, Jägerschnitzel is a beloved classic in German restaurants and homes alike.

Ingredients

1 lb (454 g) boneless pork or veal cutlets
2 eggs, beaten
0.5 cup breadcrumbs
oil
2 oz (57 g) bacon, diced
4 oz (113 g) onions, chopped
8 oz (227 g) mushrooms, sliced
1 tbsp tomato paste
0.5 cup water
0.5 cup dry wine
dash of thyme
pepper
salt
0.5 tsp paprika
1 tbsp parsley
2 tbsp sour cream

How to prepare

Heat oil in a large skillet over medium-high heat.
Pound cutlets with a meat tenderizer to flatten them.
Season cutlets with salt and pepper, then dredge them in beaten eggs and coat evenly with bread crumbs.
Place cutlets into skillet and fry until golden brown (1–2 minutes on each side).
Remove the meat from the skillet and drain on paper towels.
Keep the meat warm in the oven while you make the gravy.
Sauté bacon and onions until golden brown.
Add tomato paste and mushrooms, and sauté over low heat.
Add wine, water, and seasonings; let simmer for about 5 minutes.
Stir in the sour cream.
Pour over Schnitzel just before serving.

Variations

Substitute veal cutlets with pork or chicken cutlets for a different twist on the classic dish.
Add a splash of cream to the mushroom gravy for a richer and creamier sauce.

Cooking Tips & Tricks

Be sure to pound the veal cutlets with a meat tenderizer to ensure they cook evenly and tenderize the meat.

- Use a combination of oil and butter for frying the cutlets to achieve a crispy and golden brown crust.

- Allow the mushroom gravy to simmer and thicken before serving to enhance the flavors of the dish.

Serving Suggestions

Serve Jägerschnitzel with a side of buttered noodles, mashed potatoes, or spaetzle. Garnish with fresh parsley for a pop of color and flavor.

Cooking Techniques

Be sure to fry the cutlets in hot oil to achieve a crispy and golden brown crust.

- Allow the mushroom gravy to simmer and thicken to enhance the flavors of the dish.

Ingredient Substitutions

Use chicken or pork cutlets instead of veal cutlets for a different variation.

- Substitute sour cream with heavy cream for a richer gravy.

Make Ahead Tips

You can bread the cutlets ahead of time and refrigerate them until ready to fry.

- The mushroom gravy can be made in advance and reheated before serving.

Presentation Ideas

Serve Jägerschnitzel on a platter with the mushroom gravy drizzled over the top. - Garnish with fresh parsley and a lemon wedge for a pop of color and flavor.

Pairing Recommendations

Pair Jägerschnitzel with a crisp and refreshing German beer or a glass of Riesling wine.

- Serve with a side of sauerkraut or red cabbage for a traditional German meal.

Storage and Reheating Instructions

Store any leftover Jägerschnitzel in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 18g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 8% DV

- Calcium: 4% DV

- Iron: 15% DV

Alergens

Contains: Eggs, Wheat, Milk

Summary

Jägerschnitzel is a balanced meal with a good amount of protein, moderate carbohydrates, and fats. It also provides essential vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Jägerschnitzel is a classic German dish that combines crispy breaded veal cutlets with a rich mushroom gravy. This hearty and flavorful meal is perfect for a cozy dinner at home or a special occasion. Enjoy the traditional flavors of Germany with this delicious recipe!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day and I was visiting my friend Anna in her quaint little village in the Bavarian countryside. As soon as I walked into her kitchen, I was enveloped in the rich aroma of sizzling pork and onions. Anna was busy at the stove, deftly flipping breaded cutlets in a skillet, a look of concentration on her face.

"What are you making?" I asked, my mouth watering at the sight of the golden brown schnitzel.

"It's Jägerschnitzel," Anna replied, her voice tinged with pride. "It's a traditional German dish that my Oma taught me how to make. Would you like to learn?"

I eagerly agreed, and Anna guided me through the process step by step. I watched as she coated the thin slices of pork in flour, dipped them in beaten eggs, and then coated them in breadcrumbs. She fried them until they were crispy and golden, then set them aside to keep warm.

While the schnitzel cooked, Anna prepared the savory mushroom gravy that would accompany it. She sautéed sliced mushrooms, onions, and garlic in a pan until they were soft and fragrant, then added a splash of white wine and beef broth. She let the mixture simmer and thicken, stirring in a dollop of sour cream at the end for richness.

Finally, Anna plated the schnitzel and spooned the mushroom gravy over the top, garnishing it with a sprinkle of fresh parsley. The dish looked like a work of art, the golden cutlets glistening with gravy and the earthy mushrooms adding depth of flavor.

I took my first bite and was transported to a world of rich, comforting flavors. The pork was tender and juicy, the breading crispy and flavorful, and the gravy was a velvety, umami-packed delight. I could taste the love and tradition in every bite, and I knew that this recipe would become a cherished part of my own culinary repertoire.

After that day, I made Jägerschnitzel regularly, tweaking the recipe here and there to suit my own tastes. I added a pinch of paprika to the flour mixture for a subtle kick of heat, and I experimented with different types of mushrooms for variety. Each time I made the dish, I was reminded of that sunny afternoon in Anna's kitchen, learning from her and feeling a connection to generations of German cooks who had made this dish before me.

Over the years, I shared the recipe with friends and family, passing on the tradition of Jägerschnitzel to the next generation. My grandchildren would gather around the table, eager to taste the dish that had been a staple in our family for so long. They would watch me carefully as I breaded the pork cutlets, their eyes wide with curiosity and anticipation.

As they grew older, I taught them the story behind the recipe, explaining how I had learned to make Jägerschnitzel from Anna and how it had become a beloved dish in our family. I shared anecdotes of my own Oma and her love of cooking, recounting the times we had spent in the kitchen together, laughing and sharing stories as we cooked.

And so, the recipe for Jägerschnitzel became more than just a dish to me – it was a link to my past, a way to connect with my heritage and the people who had shaped me into the cook I was today. Each time I made it, I felt a sense of pride and joy, knowing that I was carrying on a tradition that had been passed down through generations.

As I write this, I can almost smell the savory aroma of Jägerschnitzel wafting through my kitchen, the sound of sizzling pork and bubbling gravy filling the air. It is a dish that will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And for that, I am grateful.