The Only Jägerschnitzel Recipe You Need for Dinner!
German Jägerschnitzel: an absolute excellent use for pork loin!
Things to know:
What is Jägerschnitzel?
Jägerschnitzel, or “hunter’s schnitzel,” is a popular German dish featuring a breaded and fried pork or veal cutlet topped with a rich, creamy mushroom gravy. Traditionally made with wild game, it’s now commonly prepared with pork or veal and served with sides like spaetzle, fries, or potatoes. The gravy is made from pan drippings, mushrooms, onions, and often includes wine, stock, and sour cream or heavy cream.
What’s the difference between Wiener Schnitzel and Jägerschnitzel?
The primary difference between the two is how they are served: Wiener Schnitzel is a crispy, breaded cutlet served completely plain with a slice of lemon, while Jägerschnitzel is a cutlet generously smothered in a rich, savory mushroom sauce or gravy.
What’s the difference between Jägerschnitzel and schnitzel?
A schnitzel is a broad term for a thin, pounded cutlet of meat that is breaded and fried. Jägerschnitzel is a specific, regional variation of schnitzel. The primary difference lies in how it is served: a plain schnitzel usually comes un-sauced with a lemon wedge, while a Jägerschnitzel is smothered in a savory mushroom gravy.
What is the most popular schnitzel in Germany?
The most popular schnitzel in Germany is the classic breaded cutlet, widely known as Wiener Schnitzel (when made with veal) or Schnitzel “Wiener Art” (the much more common, economical version made with pork). Because Wiener Schnitzel originated in Austria, Germans have also developed their own heavily consumed, localized variations smothered in rich, savory sauces. The top favorites in Germany include:
Schweineschnitzel: The standard German version using tenderized pork cutlets instead of veal. It is breaded, pan-fried to a golden crisp, and served simply with a lemon wedge.
Jägerschnitzel: The “hunter’s” style cutlet (often breaded, though traditionally not) smothered in a rich, earthy mushroom and cream gravy.
Paprikaschnitzel (Zigeunerschnitzel): An unbreaded or lightly breaded cutlet topped with a vibrant, slightly spicy sauce made of bell peppers, onions, and tomatoes.
Rahmschnitzel: A pan-fried cutlet served under a luscious, thick, and creamy white sauce.
Ingredients:
For the Schnitzel:
4 boneless pork chops (about ½ inch thick)
1 cup all-purpose flour
2 large eggs
1 ½ cups breadcrumbs
1 t smoked paprika
4 T vegetable oil or butter (for frying)
For the Jäger Sauce (Creamy Mushroom Gravy):
2 T bacon grease
1 T olive oil
1 medium onion, finely chopped
16 oz mushrooms, sliced
2 cloves garlic, minced
1 T ground dried porcini mushrooms
1/4 cup dry red wine
1 cup beef or chicken broth
1 cup heavy cream
1 t Dijon mustard
1 t fresh thyme, minced
Fresh parsley, chopped (for garnish)
1.Place the pork chops between two sheets of plastic wrap or in a gallon sized ziplock bag and pound them thin (about ¼ inch thick) using a meat mallet.
2. Season both sides with salt, pepper, and paprika.
3. Set up a dredging station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs.
4. Dredge each pork chop first in flour, then dip into the egg, and finally coat in breadcrumbs.
5. Heat vegetable oil in a large skillet over medium heat. 6. Fry schnitzels for 3–4 minutes per side until golden brown and crispy. Remove and keep warm.
7. In the same skillet, melt bacon grease with olive oil. Add onions and sauté for 3–4 minutes until soft. Add mushrooms and cook until browned, about 5–7 minutes. Add the tomato paste and stir to mix.
8. Stir in minced garlic and cook for 30 seconds.
9. Sprinkle flour over the mixture and stir for 1 minute. Gradually pour in broth while stirring continuously to avoid lumps. Add red wine.
10. Add heavy cream, Dijon mustard, thyme and Worcestershire sauce. Simmer for 5–7 minutes until thickened. Season with salt and pepper.
11. Pour the creamy mushroom sauce over the schnitzels and garnish with chopped parsley before serving.
12. Serve and ENJOY!
Equipment used:
Hestan – OvenBond Collection – Tri-ply Quarter Sheet Pan with Rack
Lodge 13.25” Cast Iron Skillet
Oil Dispenser for Kitchen, 2 in 1 Olive Oil Sprayer
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