Best 3 Jägerschnitzel Pork Schnitzel With Red Wine Mushroom Sauce Recipes

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Indulge in a culinary journey with Jägerschnitzel, a classic German dish that combines the flavors of tender pork schnitzel, a rich red wine mushroom sauce, and the aromatic tang of capers. This delectable dish is a symphony of textures and tastes, with the crispy, golden-brown schnitzel providing a delightful contrast to the smooth, velvety sauce. The earthy notes of the mushrooms, complemented by the subtle sweetness of the red wine, create a harmonious balance that will tantalize your taste buds. Accompanied by a medley of recipes, this article offers a comprehensive guide to preparing this iconic dish, including variations such as Jägerschnitzel with Creamy Mushroom Sauce, Chicken Jägerschnitzel, and even a Vegetarian Jägerschnitzel for those seeking a meatless alternative. Embark on this culinary adventure and discover the secrets to crafting an unforgettable Jägerschnitzel experience.

Check out the recipes below so you can choose the best recipe for yourself!

JäGERSCHNITZEL (GERMAN HUNTER SCHNITZEL)



Jägerschnitzel (German Hunter Schnitzel) image

Jägerschnitzel - literally "German Hunter Schnitzel" - is a creamy take on a popular recipe! Made from chopped mushrooms, onion, and a whole lot of cream and spices, this tasty sauce served on schnitzel pairs well with potato dishes or homemade spaetzle!

Provided by Recipes From Europe

Categories     Dinner

Time 50m

Number Of Ingredients 15

4 boneless pork chops
salt to taste
pepper to taste
1/4 cup flour
2 large eggs
2/3 cup breadcrumbs
1/3 cup lard, shortening, or oil
14 ounces brown champignons
1 small yellow onion
1 tablespoon oil
3/4 cup broth (beef or vegetable)
1/3 cup whipping cream (more or less to taste)
1/4 teaspoon thyme or Italian spice
1 tablespoon flour + 1 teaspoon butter OR 1 tablespoon cornstarch
salt and pepper to taste

Steps:

  • For the schnitzel, grab three large plates with high sides. Put flour on the first plate, the cracked and whisked eggs on the second, and breadcrumbs on the third.
  • Trim any excess fat on the pork chops if desired. Then place one piece of pork chop between two pieces of cling wrap - you can also use a freezer bag - and pound it with the smooth side of a meat hammer until it's very thin. A small chop can become quite large when pounded thin - but be careful not to break through/create holes in the meat.
  • Remove the cling wrap and add salt and pepper to both sides of the meat, then set this piece aside. Pound and season the rest of the pork.
  • To coat the meat, take one piece and place it onto the plate with flour. Press down gently so the underside is coated in flour, then flip the meat and do the same with the other side. Lift the meat and place it flat into the egg plate. Again, press gently into the egg, lift, flip, and coat the other side. Lift the meat and allow any excess egg to drip off back onto the plate. Now, place the meat flat into the breadcrumbs. Press down lightly and make sure the whole side is covered in breadcrumbs, then flip the meat and coat the other side. Put this coated meat on a clean, dry plate and repeat the steps for the rest of the meat.
  • On the stove, heat the oil, lard, or shortening in a large frying pan. Once the oil is hot (place a wooden spoon in the hot grease - if bubbles form, it's hot enough) place one piece of meat into the pan. Depending on the size of the frying pan, you may have to cook the schnitzel one or two at a time. Fry the meat on medium heat for around 3-4 minutes until golden brown, then flip the schnitzel carefully in the pan to brown the other side for 3-4 minutes. Be careful not to break or damage the delicate breadcrumb outer coating. Transfer the cooked Schnitzel to a plate and fry the rest of the breaded pork chops.
  • To make the sauce, first, clean the mushrooms with a paper towel - don't clean them under running water unless they are very dirty since they'll soak up the water and might lose some of their taste.
  • Cut the mushrooms into slices. Also, peel and finely chop the onion.
  • Heat the oil in a medium-large frying pan. Add the onions and sauté them on medium heat until translucent. Now add the mushrooms and fry them on medium heat until they lose some of their water content and appear browned and cooked. Stir regularly.
  • To thicken the sauce, you can either push the contents of the pan to one side now, melt the butter, then add the flour and mix until lump-free. Alternatively to thicken you can also just add some cornstarch later - your choice.
  • Now slowly add the broth, the whipping cream, and the thyme (alternatively Italian spice) and give everything a good stir. Let it simmer on medium-low heat until the sauce has reached your desired consistency. If you haven't added the flour and butter earlier and want your sauce to thicken more, dissolve approximately one tablespoon of cornstarch in a little bit of cold water and add it to the pan. Stir well and bring the sauce back to a simmer to allow the cornstarch to activate and thicken the sauce. Add salt and pepper to taste.
  • Remove the pan with the sauce from heat and serve immediately with the Schnitzel and french fries, fried potatoes, or similar. Whether you pour the sauce on top of the Schnitzel, place the schnitzel on top of the sauce or eat it on the side is completely up to you (but it's been a long-debated topic).

Nutrition Facts : ServingSize 1 g, Calories 860 kcal, Carbohydrate 31 g, Protein 47 g, Fat 62 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 250 mg, Sodium 692 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 34 g

JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY (JAGER = HUNTER)



Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter) image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 to 6 Servings

Number Of Ingredients 19

1 1/2 pounds pork loin, cut into 6-ounce portions
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 egg
1/2 cup milk
2 teaspoons mustard
1 cup crushed unsalted crackers
1 cup panko bread crumbs
1/2 pound bacon, diced
1/2 diced yellow onion, approximately 1/2 cup
2 cups sliced button mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups beef stock
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Preheat oven to 350 degrees F.
  • Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
  • In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
  • Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.

JäGERSCHNITZEL (PORK SCHNITZEL WITH RED WINE-MUSHROOM SAUCE)



Jägerschnitzel (Pork Schnitzel With Red Wine-Mushroom Sauce) image

Categories     Pork     Dinner

Number Of Ingredients 18

2 boneless pork chops
1 tablespoon vegetable oil
3/8 cup flour
1/2 tablespoon salt
1/2 teaspoon black pepper
1 egg
1 tablespoon water
1/2 cup breadcrumbs
1/2 tablespoon parsley, dried
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 ounces bacon, diced
1/4 onion, diced
1 cup mushrooms, sliced
2 tablespoons red wine
1/2 cup chicken stock
1 tablespoon cornstarch
1 dash salt

Steps:

  • Preheat oven to 200° F so you can keep schnitzel warm while preparing the mushroom sauce.
  • Set up your breading stations. Lay out two plates and one shallow bowl, with the bowl in the middle. Mix flour with salt and pepper on the first plate. Whisk egg with water in the bowl. Mix breadcrumbs with dried parsley, paprika, and garlic powder on the second plate.
  • Place one of the pork chops in a Ziploc bag but don't seal the bag. Using a meat pounder or the bottom of a heavy pan, pound pork until it's 1/8" thick, which is thinner than you think! If using a pan, try to land the bottom of the pan square on the chop each time to help create a more uniform thickness and even surface. Repeat with remaining chops.
  • One at a time, dredge pork chop in flour. Coat both sides and shake off excess. Then dip into the egg wash. Flip chop in egg mixture to coat both sides. Pull chop out and let excess drip off for a moment before laying chop onto the breadcrumb mixture. Push chop down completely into the breadcrumb mixture and then flip to push down on the other side, to ensure both sides are fully covered in breadcrumbs. Use your hands if necessary. If using tongs to move chops from one station to another, these will work as well.
  • Let chops rest for at least 5 minutes on a wire rack to let the crumbs dry out a little bit. This helps the crust be crispier.
  • Pour oil into fry pan so it's about 1/2-inch deep and warm over medium high heat. When oil shimmers, add one or two chops depending on the size of your pan. Let cook 1-2 minutes on each side. The chops are thin so they will cook quickly. You're looking for a nice golden brown color on them. When schnitzel is finished, move to the oven to keep warm and repeat with remaining pork chops.
  • Cook bacon in skillet over medium heat until golden, but not black and too crispy, about 3 minutes.
  • Add onions to the pan and cook 3 minutes in the bacon fat until onions become a bit translucent. Add mushrooms and continue cooking for another 4 minutes until mushrooms are properly sautéed.
  • Add red wine and allow mixture to reduce by 2/3, just a minute or two. Add broth and simmer until mixture is reduced by a 1/3. While sauce is cooking down, make slurry to thicken the sauce. Whisk together cornstarch and 2 tablespoons stock off the heat until well combined and no lumps remain. Once stock has reduced, add slurry and stir constantly for a minute or two until sauce thickens and any taste from the cornstarch has cooked off. Cook too long and the slurry will lose some of its ability to thicken the sauce.
  • Remove sauce from heat and season with salt. Add a squeeze of lemon to brighten the sauce.
  • Remove schnitzel from the oven and serve with mushroom sauce

Tips:

  • To ensure the schnitzel is tender, use a meat mallet to pound the pork cutlets until they are about 1/4 inch thick.
  • For a crispy coating, make sure the schnitzel is evenly coated in flour, egg, and breadcrumbs.
  • Shallow-fry the schnitzel in a large skillet over medium heat. Do not overcrowd the pan, or the schnitzel will not cook evenly.
  • To make the red wine mushroom sauce, use a good quality red wine. A dry red wine, such as a Cabernet Sauvignon or Merlot, will work well.
  • Sauté the mushrooms in butter until they are browned. Then, add the red wine and cook until it has reduced by half.
  • To serve, place the schnitzel on a plate and top with the red wine mushroom sauce.

Conclusion:

Pork schnitzel with red wine mushroom sauce is a classic German dish that is easy to make and always a crowd-pleaser. The schnitzel is crispy and tender, and the sauce is rich and flavorful. This dish is perfect for a special occasion or a weeknight meal. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

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