German Food - Hunter's Cutlet (Jaeger Schnitzel)
What are Schnitzels?
German Hunter’s Cutlet – Jaeger-Schnitzel
Traditional. German Jaeger-Schnitzels were cutlets made from game or wild pigs and covered with a pan gravy made with wild mushrooms. Today, they are usually made from pork or sometimes also veal and cultivated mushrooms are generally used. Although it is not normally done, you could use boneless, skinless chicken breasts, ponded thin.
As opposed to Wiener-Schnitzels, which are always made from veal and are breaded, Jaeger-Schnitzels are sautéed either plain or with a light coating of flour. Any type of mushroom works fine, but some people prefer a mixture of several different types.
After frying the cutlets in butter or oil, they are removed from the pan and the mushrooms are browned and a tasty gravy is then made. Some people claim that the southern specialty, chicken fried steak originated from the Jaeger-Schnitzel. Jaeger-Schnitzel is usually served with spaetzle and red cabbage.
Other related schnitzel variations are:
- Zigeuner-Schnitzel(Gypsy Cutlet) – covered in a sauce of red peppers, mushrooms, onions, tomato paste, red wine and chicken broth.
- Paprika-Schnitzel – topped with tomato sauce seasoned with paprika and red peppers.
- Käse-Schnitzel – covered with melted cheese.
- Rham-Schnitzel – covered in a pepper-cream sauce.
- Schnitzel a la Holstein – topped with a fried egg, onions and capers.
4 Thin Pork Cutlets (about 6 in. x 4in. x ¼ in. thick)
1 Small Onion peeled and finely chopped
12 Oz. of Mushrooms washed and sliced
1/4 Cup Flour
1 Teaspoons Salt
½ Teaspoon of Black Pepper
½ Stick of Butter
1 Cup of Chicken or Veal Stock
- Salt and pepper each cutlet and coat them on all sides with flour.
- Heat the butter in a skillet and brown the cutlets on both sides.
- Remove the cutlets to a warm plate and add the onions and the mushrooms to the pan and continue cooking over moderate heat until the mushrooms release their liquid.
- Add the stock and cook until the sauce thickens.
- Place each Schnitzel on a plate and pour some of the mushroom gravy on each one.
You could also make this dish with veal. Using a combination of different mushrooms would add complexity. You could also use a half-cup of red wine to de-glaze the pan and boil it down a little before you add the stock.
How to Make Jager Schnitzel
More German/Austrian/Hungarian/French recipes
- German Food - Beef Roll Ups (Rouladen)
Rouladen is a German specialty which is made from thin slices of beef stuffed with bacon, onions, pickles and mustard and then rolled into packets. Each roulade is tied or secured with a toothpick, browned and then cooked in a rich gravy. Often serve
- German Food - Sausages - The Best of the Wurst
Growing up in a German-Polish area of Wisconsin, German sausages (wurste) were always available even in the supermarkets. I also had the good fortune to taste some of them when I visited Germany on several occasions. For those of you who may not be a
- German Food - Beef Pot Roast (Sauerbraten)
When you think of German pot roast, sauerbraten immediately comes to mind. This classic German specialty begins with a beef bottom round or rump roast which is marinated in wine, vinegar and spices for several days. It is then browned and returned to
- German Food - Hunter's Cutlet (Jaeger Schnitzel)
Jaeger Schnitzel, which translates to hunter's cutlet, was originally made from wild game and mushrooms found in the woods. Today it is usually made from pork or veal and cultivated mushrooms. As opposed to Weiner Shnitzel which is made from breaded
- German Food - Red Cabbage (Blaukraut, Rotkraut or Ro...
Depending upon the area of Germany it is called either rotkraut or blaukraut. Either way this slightly sweet and sour cooked red cabbage is a perfect accompaniment for chicken, duck, goose, venison, rouladen, sauerbraten or just about any pork recipe
- German Food - Potato Salad (Kartoffelsalat)
Unlike American potato salad, which is normally made with salad dressing or mayo, German potato salad (kartoffelsalat) is usually made with a warm, sweet-sour bacon dressing. The exception is in northern Germany, where the potato salad does contain m
- Austrian Food - Raspberry Souffle (Salzburger Nocker...
Salzburger nockerl was invented in the seventeenth century by the mistress of the Archbishop of Salzburg. Its three peaks are supposed to resemble the hills surrounding the city of Salzburg. made with beaten egg whites it resembles a French Souffle i
- Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany
- Hungarian Food - Gulyas with Sauerkraut and Sour Cre...
A man named Szekely arrived at a restaurant so late that only a little gulyas and some sauerkraut was left. He asked the chef to bring him both on the same plate. The next night another guest, who had been present the night before, ordered the same g
- French Food - How to Make Cassoulet (Bean Stew)
Cassoulet is a classic bean stew from the Languedoc region of France. In addition to white beans, it is traditionally made with duck confit, ham hocks, pork shoulder and French pork sausage. This simplified version uses only bacon, pork stew meat and