Jägerschnitzel is a German dish that consists of thin slices of veal or other light meat, pan-fried with mushrooms in butter. This is the main course dish that is usually served with a side of mashed potatoes, noodles, or rice.
What is Jagerschnitzel?
Jagerschnitzel 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 that consists of a pork escalope, which is 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. There are many different types of Schnitzel, like Wiener schnitzel, which is 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 they are out hunting in the wild. The term “hunter” may also refer to the French legendary hero, “Saint Hubertus,” who was tasked with converting pagans into 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 it is usually served as a main course. Jägerschnitzel can also be made with pork or chicken instead of veal. It started out 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. If it isn’t made from veal, it should be labeled as such.
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 across Germany, both with beef and poultry meat, including chicken tofu.
What are the main ingredients of Jägerschnitzel?
The main ingredient of Jägerschnitzel is veal, mushrooms, salt, and pepper. It also consists of eggs, flour, bread crumbs, and vegetable oil.
The traditional use of pork chops in the Jägerschnitzel recipe
Since German recipes they mostly use pork chops for schnitzel, in some places you can make a Jägerschnitzel schnitzel made from pork chops.
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 to serve with schnitzel.
The traditional use of sliced mushrooms and sour cream for the sauce
In Germany, it is mostly served 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.
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, 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 whip cream, gravy powder, salt, pepper, and flavor enhancer, ie. accent, and a dash of lemon juice to mushrooms still in the pan.
Serve meat with sauce over 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 a side of mashed potatoes, fried potatoes, noodles, leafy green salad, or rice. You can also garnish it with fresh parsley. It can also be served as part of a larger meal with other dishes like vegetables or soups.
Jägerschnitzel Recipe
Try this delicious and easy-to-follow Jägerschnitzel recipe, a savory boneless pork steak German dish top with creamy mushroom gravy.
Type: Main Dish
Cuisine: German
Keywords: jagerschnitzel, jagerschnitzel recipe, how to make jagerschnitzel, german dish, traditional german food, jagerschnitzel recipes
Recipe Yield: 4 servings
Preparation Time: PT15M
Cooking Time: PT25M
Total Time: PT40M
Recipe 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
Recipe Instructions: 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, 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. For the sauce, fry mushrooms lightly in a frying pan. Add sour cream, liquid whip cream, gravy powder, salt, pepper, and flavor enhancer, ie. accent, and a dash of lemon juice to mushrooms still in the pan. Serve meat with sauce over top. We recommend serving this dish with french fries or mashed potatoes.
4
Conclusion
The Jägerschnitzel is a good dish to enjoy with pork chops, veal, or chicken. The Jägerschnitzel tastes great when served with a side of mashed potatoes, noodles, or rice.
It is also very versatile since you can make it in different variations, it is also best served when garnished with fresh parsley or bell peppers. You can even serve it as part of a larger meal that includes vegetables and/or other dishes.
FAQ
How did Jägerschnitzel become popular in Germany?
Jägerschnitzel became popular in Germany because it is a universal dish and can be easily made, so it fits well with the food needs of German hunters.
The dish was easy to bring out while hunting and could be eaten without utensils or plates that would get dirty from being outside during a hunt.
What other ingredients can be used to make Jägerschnitzel?
Some other ingredients that can be used to make Jägerschnitzel are chicken, beef, or turkey. You can also use different types of mushrooms in the sauce, like portobello, shiitake, or oyster mushrooms.
What other kinds of sauces fit well with Jägerschnitzel?
Some other sauces that fit well with Jägerschnitzel are bacon mushroom gravy, creamy mushroom sauce, lemon butter sauce, bread crumb sauce, sweet and sour sauce, white wine sauce, or bacon cream sauce.
What is the nutritional value of Jägerschnitzel?
The nutritional value of Jägerschnitzel will vary depending on the ingredients that are used. Typically, Jägerschnitzel is a high-protein, low-fat dish. It is also a good source of thiamin, niacin, vitamin B6, and selenium.
Can I make Jägerschnitzel ahead of time?
Yes, you can make Jägerschnitzel ahead of time. You can either fry it and then reheat it in the oven or microwave, or you can cook it all the way through and then reheat it in the oven or microwave. Just make sure that you reheat it to an internal temperature of 165 degrees Fahrenheit.
Useful Tips in 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, make sure that each one is evenly coated.
3. To prevent the Schnitzel from sticking to the pan, make sure that the oil is hot before frying.
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 are making a sauce to go with your Jägerschnitzel, make sure that 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, liquid whip cream, gravy powder, etc.
6. You can use different types of mushrooms (portobello, shiitake, crimini mushrooms, or oyster) in the sauce if you want. 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.
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