Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin.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. [Honest Food]
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. … Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. [Wikipedia]
You get the idea. Personally, I like the pork or, when you can afford and find it, veal. Here is one recipe.
Jägerschnitzel with Mushroom Sauce
Source: adapted from Oma’s Kaffeeklatsch
Bob and Robin Young, Boise, ID
4 Veal Cutlets, pounded lightly (use pork for Schweineschnitzel)
1 T fresh squeezed Lemon Juice
½ t Celtic Sea Salt
about ½ c Flour
3 T Water
about 1 cup Bread, or panko, Crumbs
3 T unsalted Butter
3 T Vegetable Oil
1 Lemon, sliced
Trim fat from meat and clip edges to stop edges from curling during cooking.
Sprinkle cutlets with lemon juice and salt.
Place 3 shallow bowl on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs. Coat schnitzel, first with flour, then egg, and then breadcrumbs. Heat butter and oil over medium heat in skillet. Fry cutlets until golden brown, about 3 minutes per side.
Serve immediately, garnished with lemon slices.
1 T unsalted Butter
3 slices Bacon, diced
1 Onion, diced
1 lb mushrooms, sliced
2 t Tomato Paste
1 c Water
1½ c White Wine
2 T Paprika
fresh Thyme, Celtic Sea Salt, fresh ground Tellicherry Black Pepper, to taste
2 T Parsley, chopped
¼ c Sour Cream
In a skillet, brown bacon and onion in butter. Add mushrooms and fry until tender.
Add tomato paste, water, and white wine. Add paprika. Season with thyme, salt and pepper. Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens slightly. Add parsley and sour cream. Stir. Serve over Schnitzel
Here is another recipe. Enjoy!
German Schnitzel with Mushroom Cream Sauce
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Author: Goodie Godmother, adapted from Cooking With Christine Serves: 4-6
Bob and Robin Young, Boise, ID
Ingredients – For the Pork Schnitzel:
1.5-2 lbs Pork Cutlets, or Pork Loin pounded thin
3 T Lemon Juice, approximately the yield from 1 fresh lemon
⅓ c All-Purpose Flour
1 t Celtic Sea Salt
½ t fresh ground Tellicherry Black Pepper
1 t ground Paprika
Ingredients – For the Mushroom Cream Sauce:
½ c unsalted Butter, 1 stick
⅓ cup dry Sherry Wine or a dry White Wine
16 oz sliced Crimini Mushrooms
2 T chopped fresh Chives, minced
3 cloves Garlic, minced
3 T All-Purpose Flour
¼ t fresh ground Nutmeg
¾ c Heavy Cream
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste
Place the sliced pork between two pieces of plastic wrap and pound thin with a heavy rolling pin or the flat side of a meat mallet.
Place the pork cutlets in a shallow dish with the lemon juice. Cover and refrigerate about 30 minutes, flipping the pork once. When you are ready to prepare the schnitzel, remove the cutlets from the lemon juice and pat dry on paper towels.
Combine the flour, salt, pepper, and paprika in a shallow bowl and coat each cutlet with flour, shaking off excess.
Melt 2 tbsp of butter in a large skillet over medium heat while you preheat the oven to the lowest temperature setting. Turn off the oven when it reaches temperature, you just want a warm place to store the schnitzel while you prepare the sauce.
Working in batches, cook the flour coated pork cutlets for 3-4 minutes per side, until cooked through and lightly browned. Melt another tbsp or so of butter about halfway through the cooking process if the cutlets start to stick too much. Place the finished cutlets on a paper towel lined plate and store in the warmed oven.
Turn the heat up to medium high and pour the cooking wine into the skillet, using a wooden spoon to scrape any flour bits that may have stuck to the pan.
Melt the remaining butter in the pan and add the mushrooms, garlic, chives, and nutmeg. Cook, stirring frequently, for 5-7 minutes until the mushrooms are soft and slightly golden in parts.
Stir in the flour, cook for an additional 2 minutes, then turn off the heat.
Stirring constantly so that the sauce stays smooth, pour in the heavy cream, stirring until a smooth sauce forms. Add salt and pepper to taste and adjust any seasonings if necessary.
Remove the pork schnitzel from the oven, plate, and pour the sauce over top of the schnitzel, adding additional fresh chives for garnish if desired. Serve immediately.