The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma > (2022)

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➤ by Gerhild Fulson

Whether you write this Jagerschnitzel or the proper German way, Jägerschnitzelor Jaegerschnitzel, it's that heavenly combination of a rich creamy bacon & mushroom gravy over crispy breaded pork schnitzel (cutlets).

Then again, traditional and authentic in a German sense means that there are all sorts of variations. Some love to serve this amazing mushroom sauce over plain schnitzel, meaning that they haven't been breaded.

Scroll instead to find lots of important & interesting info about this recipe.

The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma > (2)These schnitzel have been breaded (our favorite way of having them)and then served with a wonderful creamy Jäger sauce, a mushroom sauce that's so traditional.

Some insist thatthetraditional Jägergravy(Hunter's sauce) has to be made with wine. Some insist on red wine. Others only use white wine.

Others absolutely don't want the bacon. Some insist on Pfifferlinge orChanterellesfor the mushrooms. Others use a mixture of different mushrooms or just plain button ones.

Even with all these variations, this is German food at its finest.A traditional German meal that's PERFECT anytime.

Oma's traditional & authentic Jägerschnitzel recipe:

The way I make mine is the way my Mutti made it. Traditional in our family.

Her recipe included breaded pork cutlets, pounded thin, and covered in an amazing sauce that had a bit of a spicy taste, a touch of paprika, and bacon. So wunderbar!

Definition of TRADITION:

  • Handed down from age to age
  • Something that is in keeping with long-standing tradition, style or custom

meaning just the way my (your) Mutti and my (your) Oma did it.

Literally, that means that there are so many traditional recipes for Jagerschnitzel, all that are authentic German recipes, you can choose just the one that matches your taste buds.

What’s the Difference Between Schnitzel and Wiener Schnitzel?

The original Wiener Schnitzel is thought to come from Vienna, Austria in the 1600's. By law, this needs to be made from veal. If it's not made with veal, it must be labelled as coming from pork or chicken, etc.

In Germany, most Schnitzel are made from pork, so when it's advertised in restaurants and at the butchers, it's labelled as Schweineschnitzel.

(Video) German Schnitzel Recipe (Jägerschnitzel) made Just like Oma❤️

Schnitzel is actually a method of cooking. Cutting meat thin and pounding it tender with a meat mallet or meat pounder. This is used throughout Germany, not just for pork, but also veal, chicken, turkey, and game.

And when it's covered in this heavenly creamy mushroom sauce, it is pure delight for the taste buds. Comfort food at its best!

There’s something absolutely mouth-watering about having a German meat-and-potato dinner. Get Oma's revised collection of her favorites inGerman Meat Dishes.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

How to make the Schnitzel

Since it can be difficult to find schnitzel ready to cook, I usually take thick boneless pork chops, such as these, and butterfly them.

Once the pork meat is ready, sprinkle it with some lemon juice and a bit of salt.

Place all-purpose flour, egg wash (a mixture of eggs and water), and plain breadcrumbs each in their own shallow bowl. Then dredge each schnitzel, first in the flour, then the egg mixture, and then the bread crumbs.

Heat some butter and vegetable oil over medium heat in a large skillet and fry the schnitzel until golden brown. Voilà! An easy 30-minute weeknight dinner!

For the full list of ingredients and detailed instructions on how to make traditional German Schnitzel, see my recipe here.

But, before you bread and fry the schnitzel, do make the creamy mushroom gravy first (recipe below). It can sit, once it's done, covered to keep it warm. If you need to, you can quickly reheat it just before serving.

Make the Jäger Sauce first ...

Gather your ingredients and get all the chopping and measuring done. Decide what liquid you're going to use. Broth works wonderfully. Wine is great too. Choose your favorite.

For the bacon, if you have access to a really good German bacon, please do use it. If not, just the regular breakfast bacon works as well. That's what I've done here.

The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma > (5)

When you are frying the onion and bacon, do this over a medium heat. You want to render the bacon fat and you want the onions to be translucent.

My onions got a touch golden and that's OK.

The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma > (6)

(Video) Jager Schnitzel

Stir in your sliced mushrooms. I've used common button mushrooms, but you can choose your favorite variety.

I stir this continually, since I don't want those onions remaining at the bottom of the pan to get too dark.

The mushrooms will give off liquid as they cook, they will shrink in size, and they will get nice and tender. Keep cooking until they look like this:

The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma > (7)

Once the mushrooms are a nice brown color, add the tomato paste, your liquid, paprika, and salt and pepper to taste. The amount of seasonings to add will depend on your liquid.

If the broth is already seasoned, you'll need to add just a touch. Stir to mix and let it come to a simmer.

The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma > (8)

Once the simmering has reduced the gravy and it's actually a bit creamy, add your sour cream, stir, and re-season. If the gravy is still too liquid, you can thicken it with a bit of a cornstarch slurry.

Done! If you need to keep this warm, while you wait to fry up your schnitzel, just cover and let it sit on the lowest setting on your stove, as long as it doesn't actually come to a simmer.

If your stove doesn't have a low enough setting, just let it sit on the turned off burner. When you are ready to serve, let it come to simmer briefly to reheat.

Above, I've served the delicious mushroom sauce over breaded pork schnitzel with a side of mashed potatoes. Nothing else needed. Heaven!

What to serve with Jagerschnitzel?

There are traditional accompaniments such as

  • Warm potato saladand a cucumber salad.Wunderbar!
  • Pomme Frites (German French fries) or Bratkartoffeln. Wunderbar!
  • Spätzle(homemade German egg noodles) is another traditional side dish. Wunderbar!
  • Yummy traditional veggie side dishes such as red cabbageor green beans. Wunderbar!
  • Check out these Top 10 Side dishes to serve with Schnitzel!
  • Schnitzel, served any which way is just plain WUNDERBAR!

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(Video) Impressive (and easy!) Schnitzel and Jägerschnitzel

Oma's Best Jägerschnitzel Sauce

Jägerschnitzel is a classic German recipe. The name Jägerschnitzel means Hunter's Schnitzel or Hunter's cutlets. Jagerschnitzel sauce, or Jägerschnitzelsosse, is that heavenly rich mushroom gravy often served over traditional German Schnitzel (crispybreaded pork cutlets).

Some insist that the traditional Jäger gravy (Hunter's sauce) has to be made with wine. Some insist on red wine. Others only use white wine. Others use broth. You choose.

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Servings:

Makes 4 servings

Ingredients:

  • 2 tablespoons butter
  • 3 slices bacon, diced
  • 1 onion, diced
  • 1 pound fresh mushrooms, sliced
  • 1 tablespoon tomato paste
  • 2 cups beef broth or beef stock
  • 1 tablespoon paprika
  • salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons cornstarch in 2 tablespoons cold water (if needed)
  • ¼ cup sour cream, heavy cream, or Greek yogurt

Instructions:

  1. In a skillet over medium-high heat, cook bacon and onion in butter until the onions are translucent and the bacon has rendered its fat.
  2. Add mushrooms and fry until tender, about 5 minutes, stirring constantly.
  3. Add tomato paste and the broth.
  4. Stir in the paprika. Season with the salt and pepper.
  5. Bring to boil, reduce heat and simmer gently for about 5 minutes until sauce thickens slightly. If the sauce is too liquid, slowly add just enough of the cornstarch/water mixture until it is the thickness you wish.
  6. Stir in the parsley and the sour cream. Season with additional salt and pepper, if necessary.

Notes/Hints:

  • Instead of 2 cups of beef broth, use 1 cup water and 1 cup white wine
  • Season with thyme
  • Serve this over breaded Schnitzel to turn them into Jägerschnitzel.
  • This deliciously creamy sauce is also yummy served with breaded pork chops.

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04.01.2022 revision update

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FAQs

What is jägerschnitzel made of? ›

Jägerschnitzel (German for 'hunter's cutlet', in French escalope chasseur) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and noodles.

What is the difference between Wienerschnitzel and jägerschnitzel? ›

Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries. Jägerschnitzel ('hunter's schnitzel') is a schnitzel with mushroom sauce.

Why is it called Jager schnitzel? ›

Jägerschnitzel means “hunter's cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. Jägerschnitzel at its core is a thin cutlet of meat served with a mushroom gravy. Potatoes — boiled, mashed or in a salad — are a traditional side dish.

What makes a schnitzel a schnitzel? ›

What Exactly is Schnitzel? Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken. The meat can be breaded and then deep fried or it can also be pan fried and then be used as breading or just be consumed without the bread.

How many types of schnitzel are there? ›

There are four basic kinds of Schnitzel in Germany. Most of them are breaded (regional differences) but how they are served varies.

What do you eat with schnitzel? ›

Traditional sides: For an authentic way to serve schnitzel, you can accompany it with boiled or mashed potatoes, and something a little acidic, like a salad.

What do you serve with German schnitzel? ›

The best side dishes to serve with wiener schnitzel are German potato salad, spaetzle, rotkohl, and pasta pomodoro. You can also include hasselback potatoes, rice pilaf, Tuscan mushrooms, and couscous. Try serving veggie gratin, mushy peas, green beans, gurkensalat, and arugula salad for healthier options.

What kind of meat is in Wiener schnitzel hot dogs? ›

Hot dogs are the backbone of the menu, and every version is offered with a choice of the original pork and beef blend or a 100% beef version.

What's the difference between Wiener schnitzel and schnitzel? ›

What's the Difference Between Schnitzel and Wiener Schnitzel? Schnitzel describes a "cutlet" of meat that's breaded and fried, and it's used for several dishes with German and Austrian origins. Wiener schnitzel can only be made with veal.

What is schnitzel sauce made of? ›

One of these sauces is made with white wine, lemon juice, and heavy cream. One common schnitzel sauce is seasoned with paprika. Jaeger sauce is another popular schnitzel sauce. The sauce is made with mushrooms, cream, and sometimes red wine.

What is beef schnitzel called? ›

Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal. A variation of the word word describes the type of schnitzel you're eating. Wiener schnitzel is made with veal.

What is the most common schnitzel? ›

Top 1 – Wiener Schnitzel – Wienerschnitzel

One of the most famous schnitzel is the Wienerschnitzel. The name Wiener Schnitzel is protected and must be made from veal. The slice of veal is pounded very thinly, breaded and fried in a generous amount of lard.

What oil is best for frying schnitzel? ›

The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola, Peanut, Sunflower). So you don't need to use a lot of oil, but you want to use enough oil so that your schnitzel will "float" in the oil as it cooks and not touch the bottom of the pan.

How long does schnitzel take to cook? ›

To bake chicken schnitzel, you need to cook it in a hot oven (200C / 400F) for around 20 minutes. You may want to spray it with cooking oil, or place on an oiled baking sheet first.

What is a German breakfast? ›

A German breakfast consists of hearty Brot (breads) and Brötchen (rolls), decorated with butter, sweet jams and local honey, thinly sliced meats, cheese and even some Leberwurst.

What do Germans call Germany? ›

Most local Germans call their homeland Deutschland, while the Spanish use the name 'Alemania' for the country. In Poland, Germany goes by the name 'Niemcy.

What is a traditional German dinner? ›

Most people have tried out savory bratwurst, schnitzel, and pretzels. But you can also sample braised cabbage and labskaus. It is true that German cuisine offers a number of potato dishes. German potato salad and fried potato patties are popular options.

What's a schnitzel slang? ›

any unacceptable or unwanted substance. I've got schnitzel all over my shoe!

Can you cook schnitzel in olive oil? ›

Heat the oil well.

If the oil is not hot enough, the chicken will absorb too much oil (I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel, but you can use another healthy frying oil of your choice).

Can pork schnitzel be pink? ›

That color doesn't indicate anything nefarious—at 145°F, your pork is at a “medium rare” temperature. You would expect to see some pink in a medium-rare steak, so don't be surprised to find it in your pork chops! If the pink color freaks you out, you can continue cooking it until it reaches 155°F.

What pairs well with German potato salad? ›

What does German potato salad go with? In Germany, Potato Salad is often served as a side dish with Schnitzel, sausages, pork chops, or breaded fish. It's also a popular dish to bring to a BBQ or potluck!

What vegetable goes with pork and sauerkraut? ›

Some vegetables or side dishes that work well with sauerkraut and pork chops include potatoes, carrots, peas, beans, green beans, broccoli florets, beets and even white rice. What is this? It is a great source of health benefits.

What is chicken schnitzel made of? ›

Traditionally schnitzel is made with thin pieces of veal chops. It's not always easy to find veal in grocery stores, unless you go to a butcher. However, I love using skinless boneless chicken breasts or pork tenderloin to make schnitzel.

What is a Polish hot dog? ›

A Polish hot dog is kind of like a regular hot dog, but in the language of the Internet, it is thicc. It is technically a kielbasa.

What goes with Wienerschnitzel? ›

One of the best known dishes of Austrian cuisine, the Wiener schnitzel is a thinned, breaded, and pan-fried veal cutlet that is traditionally served with a dollop of lingonberry jam, lemon wedges, and either buttered parsley potatoes, a simple potato salad, or french fries.

What company makes Wienerschnitzel hot dogs? ›

Wienerschnitzel is an American fast food chain founded in 1961 (as "Der Wienerschnitzel") that specializes in hot dogs.
...
The Galardi Group.
TypePrivate
RevenueUS$501 million (2021)
OwnerGalardi family
Number of employees8,000 (2019)
SubsidiariesWienerschnitzel Tastee-Freez Hamburger Stand
8 more rows

Who invented the schnitzel? ›

In fact, there are historians who argue that it was the Ancient Romans who came up with the dish. Historical finds have shown that they were tenderizing their meat by pounding it, as well as rolling it in breadcrumbs and frying! They found all of this written in the famous cookbook by Apicius, dated to the 1st century.

What is Wiener schnitzel in English? ›

: a thin breaded veal cutlet.

What's the difference between Milanese and schnitzel? ›

Milanesa is usually a thinner, breaded cutlet, while Schnitzel is usually a thicker, breaded cutlet. 2. Schnitzel is served with a side of potatoes or vegetables, while Milanesa is served with a side of french fries or rice.

What is schnitzel Madagascar? ›

Schnitzel Madagascar (Green Peppercorn)……………………….. $21. Tender Breaded Pork Loin with a Green Peppercorn Cream Sauce served with Spätzle.

How do you fry a schnitzel without burning it? ›

Use a deep, straight-sided skillet or cast iron pan to fry, which will keep splatter to a minimum. Heat the oil until it shimmers or quivers in the skillet, and the schnitzel will only take a few minutes per side to reach golden crispy perfection.

Do you cook schnitzel on high heat? ›

Heat 1 cm of oil in a large frying pan over a high heat. When the oil is hot, add the schnitzels a couple at a time and cook until golden brown. Turn and cook the other side. Transfer to a plate lined with paper towels and keep warm in the oven until serving.

What temperature do you fry schnitzel? ›

You want your frying oil to be around 350 degreees F - hot, but not so hot that the oil smokes or splatters. You can test the oil temperature with a tenderloin first, if you have one. Fry the coated breasts in single-layer batches until they are golden brown on both sides.

How do I stop my schnitzel going soggy? ›

Cover completely and press down with fingertips. “Crumb just before you cook them, as the moisture can come through the chicken and make the crumbs soggy. Crumb and fry keeps them crisp,” Tony says.

How do you know when chicken schnitzel is done? ›

Use a skewer to check that chicken meat is properly cooked by piercing deeply through the thickest part of the meat. When cooked properly, the juices will run absolutely clear, not pink. But the best way to check is by using a food thermometer.

Can you prepare schnitzel in advance? ›

Can you Make Chicken Schnitzel ahead of time? Absolutely! You can prep up to the frying step, then cover and refrigerate for up to 24 hour. Remove from the fridge so the chicken can come to room temperature for about 15 minutes before frying.

What is in Wiener Schnitzel? ›

Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I've read in Milan, Italy).

How do you make Knorr Jager sauce? ›

1) Mix the contents into 250ml cold water with a whisk. While stirring, bring to a boil. 2) Cook over low heat for 1 minute. Stirring occasionally.

What do you serve with German Schnitzel? ›

The best side dishes to serve with wiener schnitzel are German potato salad, spaetzle, rotkohl, and pasta pomodoro. You can also include hasselback potatoes, rice pilaf, Tuscan mushrooms, and couscous. Try serving veggie gratin, mushy peas, green beans, gurkensalat, and arugula salad for healthier options.

What is Jager Sobe? ›

Jager sauce is a mushroom-based brown sauce that is traditionally served with meat. In Germany, it is one of the most popular sauces. In German, it is called “Jager Soße“ – Jäger meaning „Hunter“ in German.

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