Indulge in the culinary delight of Jägerschnitzel, a classic dish that tantalizes taste buds with its succulent pork or veal cutlets smothered in a rich and flavorful mushroom gravy. This delectable dish is a symphony of textures and flavors that will leave you craving for more. Crispy on the outside and tender on the inside, the cutlets are coated in a golden-brown breadcrumb crust that adds a delightful crunch. The mushroom gravy, a star in its own right, is a luscious symphony of umami flavors, featuring sautéed mushrooms that lend an earthy aroma and a touch of umami to the creamy sauce. Elevate your culinary skills with our comprehensive guide that includes two variations of this beloved dish: the traditional Jägerschnitzel made with pork cutlets and a contemporary twist using tender veal cutlets.
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JäGERSCHNITZEL
The classic German Jägerschnitzel combines tender, crispy-fried breaded pork cutlets served with a deliciously rich bacon mushroom gravy! This is truly a hearty pork entree that the whole family will love any day of the week!
Provided by Angela
Categories Dinner Recipes Entrees Main Course Pork Dishes
Time 35m
Number Of Ingredients 16
Steps:
- Fry the chopped bacon over medium-high heat until browning and the fat has been rendered.
- Add 2 tablespoons of butter and melt with the bacon.
- Add the diced onion and sliced mushrooms, saute for about 5 minutes or until the mushrooms are tender and the onion is translucent.
- Add the tomato paste, seasoning (salt, pepper, paprika), Worcestershire sauce, and beef broth.
- Whisk to combine and bring to a low boil. Reduce heat and simmer for 5-10 minutes.
- The gravy should thicken while simmering. If it does not combine 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the cornstarch slurry into the gravy to thicken if needed. If your gravy is too thick, add 1 tablespoon of water at a time until your desired consistency is reached.
- Using three shallow dishes, make a dredging station. Combine all-purpose flour with salt and pepper in the first, beat the large eggs in the second, and place plain breadcrumbs in the third.
- Move each piece of pork individually through the dredging station steps. Start with coating the pork in flour, shaking off excess flour before moving to the next step.
- Coat the flour-coated pork thoroughly with the beaten egg. Allow excess egg to drain off pork before moving to the next step.
- Bread the egg-coated pork with the plain breadcrumbs. Press the breadcrumb into the pork gently, patting it onto the sides and all surfaces as needed.
- Pan-fry the breaded pork in a deep skillet or frying pan over medium-high heat. Use enough oil so that the heated oil comes up a bit over halfway on the sides of the pork cuts. Cook for approximately 3 minutes per side.
- Transfer the fried schnitzels to a paper towel-lined plate when done and repeat for each pork chop or pork steak. Schnitzels can be kept in a warmed oven while the remaining pork is fried.
- Heat the gravy if needed before serving, then serve each schnitzel with a generous amount of gravy for a wonderful jagerschnitzel dinner.
Nutrition Facts : Calories 736 kcal, Carbohydrate 34 g, Protein 39 g, Fat 50 g, SaturatedFat 31 g, Cholesterol 187 mg, Sodium 1098 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY (JAGER = HUNTER)
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 OR VEAL CUTLETS IN MUSHROOM GRAVY)
Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make.
Provided by JanetB-KY
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium high heat.
- Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour.
- Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
- Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
- Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
- Stir in the sour cream; pour gravy over Schnitzel just before serving.
JAGERSCHNITZEL
This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.
Provided by DSPIRAL73
Categories World Cuisine Recipes European German
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
- Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 29.9 g, Cholesterol 157 mg, Fat 33.5 g, Fiber 3 g, Protein 32.9 g, SaturatedFat 12.2 g, Sodium 682.8 mg, Sugar 4.4 g
JAGERSCHNITZEL - GERMAN PORK CUTLETS
This is a delicious pork dish that my family enjoys. Makes about six good-sized servings. Serve with sides of apple sauce and red cabbage for a great German meal.
Provided by Chef BobO
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350°F.
- In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish.
- Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
- Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.
Nutrition Facts : Calories 616.6, Fat 30.9, SaturatedFat 5.6, Cholesterol 144.2, Sodium 1332.6, Carbohydrate 24.2, Fiber 1.6, Sugar 1.7, Protein 54.4
Tips:
- Choose the right cut of meat: For the best results, use pork or veal cutlets that are about 1/2-inch thick. If the cutlets are too thin, they will overcook quickly and become dry. If they are too thick, they will take longer to cook and may not cook evenly.
- Pound the cutlets: Pounding the cutlets helps to tenderize them and makes them more evenly cooked. You can use a meat mallet or a rolling pin to pound the cutlets.
- Season the cutlets: Season the cutlets with salt, pepper, and your favorite herbs and spices. This will help to add flavor to the cutlets.
- Coat the cutlets in flour: Coating the cutlets in flour helps to brown them and prevents them from sticking to the pan. You can use all-purpose flour or a seasoned flour mix.
- Fry the cutlets: Fry the cutlets in a hot skillet with butter or oil. Cook the cutlets for 2-3 minutes per side, or until they are golden brown and cooked through.
- Make the mushroom gravy: While the cutlets are cooking, you can make the mushroom gravy. Sauté mushrooms in butter or oil until they are soft. Then, add flour and cook for 1-2 minutes. Slowly whisk in milk or broth, and bring to a simmer. Season the gravy with salt, pepper, and your favorite herbs and spices.
- Serve the cutlets: Serve the cutlets with the mushroom gravy and your favorite sides. Mashed potatoes, roasted vegetables, and green salad are all great options.
Conclusion:
Jägerschnitzel is a classic German dish that is easy to make and always a crowd-pleaser. The tender cutlets are coated in flour and fried until golden brown, then smothered in a rich and flavorful mushroom gravy. This dish is perfect for a special occasion or a weeknight meal.
With a few simple tips, you can make the perfect Jägerschnitzel at home. Just be sure to use high-quality ingredients and follow the recipe carefully. You won't be disappointed!
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