Jaeger Schnitzel Recipes

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German Jaeger Schnitzel image

German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. If liked you can make it out of turkey or chicken if you do not like pork. This recipe is perfct served over spaetzel, but is great with potatoes and veggies if you prefer.

Provided by Mommy Diva

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork fillets (approx. each 200g)
salt and pepper
100 g cooked ham, cubed
100 g mixed mushrooms, sliced
4 tablespoons oil
1/2 bunch parsley, chopped
100 ml sherry wine
150 ml meat broth
100 ml cream
1 onion, finely chopped

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  • Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper.
  • Heat the oil in the pan and when hot fry the Schnitzel on both sides until brown and cooked through; Take the meat from the pan and keep warm.
  • Fry the finely chopped onion, ham and mushrooms for a couple of minutes then add the sherry to the pan and bring to the boil.
  • Add the meat broth and cream.
  • Heat the sauce through, but do not boil.
  • Add the parsley and serve over spaetzel (or potatoes if preferred).


Jaeger Schnitzel image

This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.

Provided by Helene Rose-Carson

Categories     World Cuisine Recipes     European     German

Time 2h30m

Yield 8

Number Of Ingredients 7

2 pounds boneless pork chops, cubed
oil for frying
2 eggs, beaten
plain bread crumbs
3 (1 ounce) packages dry mushroom gravy mix
1 pound fresh mushrooms, coarsely chopped
1 (16 ounce) package dry egg noodles

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  • Pound out cubed pork, and cut in half.
  • Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
  • Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
  • Serve pork over noodles and smother with gravy.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 53.5 g, Cholesterol 168.7 mg, Fat 9.1 g, Fiber 3.2 g, Protein 38.6 g, SaturatedFat 2.8 g, Sodium 828 mg, Sugar 2.8 g


Jaeger Schnitzel image

-Essen Haus, Bob and Gail Worm, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound pork tenderloin
1 egg, lightly beaten
1/4 cup all-purpose flour
1/4 cup butter
1/2 cup sliced mushrooms
1/2 medium onion, thinly sliced
2 tablespoons white wine, optional
1-1/2 cups prepared brown gravy
2 tablespoons sour cream

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  • Trim tenderloin, removing any visible fat. Cut in half lengthwise. Pound each half to 1/4-in. thickness. Dip into egg; coat with flour and shake off excess. In a skillet over medium heat, fry tenderloin in butter until no pink remains. Remove and keep warm. , Add mushrooms and onion to skillet; cook until tender. Add wine if desired. Stir in the gravy and sour cream; mix well and heat through, but do not boil. Serve with the tenderloin.

Nutrition Facts : Calories 503 calories, Fat 32g fat (18g saturated fat), Cholesterol 225mg cholesterol, Sodium 1356mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.


Jaeger Schnitzel image

This is a simple variation of the classic German dish I tasted at a local cooking demonstration. It's very good, but I should say I don't have any reference point, not knowing what the classic tastes like. Optionally, add a shot of cream or half 'n half to the gravy. Traditionally served with spaetzle, but egg noodles or potatoes also work well.

Provided by ninja

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 butterflied pork loin chops, each cut in half (1 1/2 pounds)
3 tablespoons olive oil
3 tablespoons unsalted butter
1 (8 ounce) package fresh mushrooms, sliced
1 shallot, diced
3/4 cup water
1/4 cup red wine
1 (3/4 ounce) package mushroom gravy mix
1 tablespoon fresh parsley, chopped

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  • Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
  • In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
  • Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
  • Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.


Jagerschnitzel image

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

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 ½ cups water
1 cube beef bouillon
1 tablespoon cornstarch
½ cup sour cream

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  • 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


Jaeger Schnitzel image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

20 ounces beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch
Salt and pepper
Flour, for dredging
3 ounces olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
Bouquet garni (thyme, bay leaf, parsley)
2 cups red wine
1 cup veal stock
1 ounce butter
2 ounces thick cut bacon, diced
6 ounces pearl onions, boiled
2 cups wild mushrooms
2 tablespoons minced parsley leaves
Noodles or mashed potatoes, as an accompaniment

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  • Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
  • In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
  • Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
  • In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
  • To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.

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But man, this jaeger schnitzle sure works well with it. I used some duck fat in place of lard/butter, and I substituted some game stock for the beef stock (the game stock was made from jackrabbit last winter). Thank you for making your recipes …
From honest-food.net
Estimated Reading Time 6 mins
  • Place the meat between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Do this firmly, but don't wail on the meat or you will tear it. Trim the cutlets to an even shape if you want.
  • Set a large sauté pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don't stick too much and cook the mushrooms until they give up their water, about 3 or 4 minutes. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown, about 3 minutes. Remove the mushrooms and onions and set aside.
  • Dust the cutlets in flour if you want to. Add the remaining bacon fat to the sauté pan and let it heat up over medium-high heat. Do not let it smoke. Sear the cutlets for 90 seconds on the first side. Keep them from curling up with a spatula. Flip the cutlets and sear another 90 seconds for medium doneness. Remove the cutlets to a plate. (If you have a lot of them, set the plate in the oven and set it to "warm.")
  • Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the cream. Add the mushrooms and onions back to the pan and toss to coat in the sauce. Add salt and black pepper to taste. Pour this over the cutlets and serve at once.
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2017-03-07  · The next key to the perfect schnitzel is to work quickly with the breading. Line up three shallow dishes, one with flour (with a little salt mixed in), …
From tablespoon.com
4.5/5 (12)
Servings 4
Cuisine German
Category Entree
  • Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.
  • If using fresh mushrooms, heat a teaspoon or so of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.
  • In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.
  • Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you'll add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.
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2018-01-21  · Immediately fry the Schnitzel in a frying pan with some oil (just enough to allow the Schnitzel to “float”). The oil should be around 330 degrees F when you add the Schnitzel…
From daringgourmet.com
  • Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
  • Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.) Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
  • Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
  • Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.
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2018-09-27  · Take a big skillet (cast-iron) and 2 tablespoons oil should be heated medium-high heat. 2 tablespoon butter should be melted into the oil. (Make …
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  • Take a large skillet and cook the bacon for 10 to 12 minutes it becomes crispy and majority of the fat is rendered. (Heat must be medium).
  • Mushrooms and thyme should be stirred in and cooked for 4 to 6 minutes longer. (Make sure that mushrooms are reasonably cooked through.
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2021-07-13  · To make Weiner schnitzel from scratch, thinly pounded veal is dredged in breadcrumbs and deep-fried, traditionally in lard or clarified …
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Estimated Reading Time 6 mins
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2014-08-20  · It’s A Jäger Schnitzel Recipe Achtung! It’s A Jäger Schnitzel Recipe Crunchy breaded pork pairs perfectly with cold beer. Food Republic August 20, 2014. Yum. Chef couple Brooke and Luther Fedora's new food and beer book isn't for the guy who splashes some lager into his chili and calls it a day. Incorporating different styles of beer into inventive food …
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Dredge a schnitzel, first into flour, then into the egg mixture, and then into breadcrumbs. Place the breaded schnitzel onto a large plate and repeat with the remaining schnitzel. Heat butter and oil over medium heat in a large skillet. Fry the schnitzel …
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2019-07-16  · Make the Jaeger Sauce. Gather the ingredients. Heat the butter in a skillet over medium heat. Add the shallot or onions, and sauté until translucent. …
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Author The Brady Blog
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2012-06-14  · Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the …
From cookingchanneltv.com
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The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma by Oma Gerhild Fulson. Whether you write this Jagerschnitzel or the proper German way, Jägerschnitzel or Jaegerschnitzel, it's that heavenly combination of a rich creamy bacon & mushroom gravy over crispy breaded pork schnitzel …
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2019-09-27  · The meat in jaeger schnitzel is flattened so that the meat fibers are tenderized. The Sauce . The schnitzel sauce is what makes the Jägerschnitzel and it's prepared in one-pan with the Schnitzel…
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  • Keep all your fresh ingredients ready, the meat, onion sliced, garlic chopped and the mushrooms cleaned and cut into smaller pieces.
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2018-10-02  · Jaeger Schnitzel was originally made with venison or wild boar that was pounded thin. Now, it’s generally made with pork. One can use pork chops, pork loin, or my favorite, …
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Estimated Reading Time 5 mins
  • Butterfly the pork tenderloin, making sure that you don't cut all the way through. Place between two pieces of plastic wrap; pound to a thickness of 1/4-inch. Cut into serving size pieces.
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From diys.com
Estimated Reading Time 6 mins
Published 2016-08-18
  • Chicken schnitzel with Jaeger sauce. In most cases, Jaeger sauce on schnitzel doesn’t actually involve the alcoholic drink that probably came to mind when you read the subtitle.
  • Holsteiner schnitzel. Are you the kind of person who could eat eggs on absolutely anything, any time of day, for any meal? There’s a schnitzel recipe out there for you too!
  • Chicken fried pork chops with mustard sauce. Did you know that American recipes for chicken fried pork are just about the same idea as schnitzel, just on a different continent?
  • Pork schnitzel with sour cream sauce. Do you love the idea of breaded pork schnitzel but you’re not a big enough mustard fan to get into the recipe above?
  • Chicken, herb, and parmesan schnitzel with mushroom and garlic sauce. If you’re feeling gourmet, you can even switch up how your schnitzel is breaded in order to give it a unique flavour.
  • Wiener schnitzel with lemon dill sauce. Traditional wiener schnitzel is made from tenderized breaded veal, for those who want something other than chicken or pork.
  • Vienna schnitzel with cherry tomato sauce. In Austria, wiener schnitzel is actually the country’s national dish! This is why you’ll sometimes find it called Vienna schintzel, like it is in this recipe from Taste .
  • Pork schnitzel with creamy paprika sauce. If you’ve ever been to Austria and Germany, you might have noticed how much everyone loves paprika there, and we’re certainly not complaining!
  • Pretzel and pecan chicken schnitzel with honey mustard sauce. Schnitzel is traditionally a breaded dish, but sometimes it’s nice to switch up the classics for something with a little more flavour.
  • Smoky Panko schnitzel bites with honey Sriracha sauce. Are you looking for a more novelty version of schnitzel that would be great to serve at a football game or as a dinner appetizer?
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2020-10-19  · Serve the Jäeger Schnitzel and Mushroom Sauce over hot mashed potatoes or a tangy serving of sauerkraut! Enjoy your Oktoberfest 2020! Some Other Recipes You Will Love: German Style Braised Beef Rolls: Rouladen, German Style Braised Beef Rolls. A classic recipe …
From savorthebest.com
5/5 (4)
Category Main Dish
Cuisine German
Total Time 55 mins
  • Pound the pork slices between two sheets of plastic wrap to a 1/4-inch thickness. Season with salt/pepper.
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2019-08-27  · What to serve with pork schnitzel. Always serve Schnitzel with a slice of lemon to squeeze over the hot Schnitzel and ketchup on the side.. Starchy sides: Fries, German potato salad, German Spaetzle, or tater tots make a great side dish. Vegetable sides: Green salad, German Cucumber Salad, or coleslaw. You can also serve schnitzel with a mushroom sauce which is called Jaeger Schnitzel.
From platedcravings.com
Estimated Reading Time 6 mins
  • Place the pork chops on a cutting board and put a large piece of clingfilm over it and pound with a rolling pin, large knife, or mullet to about 0.2 inches (0.5cm) without making holes in it. Season with salt and pepper on each side. Repeat with the other pork chops.
  • In a shallow bowl, beat the eggs lightly with the cream. Put flour on a plate and the breadcrumbs on another.
  • Dip each schnitzel in the flour on both sides, then drench through the egg mixture, and lastly turn in the breadcrumbs until evenly covered but don’t press the schnitzel in the mixture.
  • In a large frying pan, heat 1/4-inch oil or clarified butter (about the thickness of a finger) over medium heat until a breadcrumb sizzles and quickly browns. If using oil then add 2 Tbsp butter to the pan, it will foam a bit.
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For the Schnitzel: 8 boneless pork loins each approx. 3 oz; salt and pepper; 3 eggs; 1 cup all-purpose flour; 2 cups bread crumbs; 1/2 cup vegetable oil; For the Mushroom Sauce: 1 …
From germanfoods.org
  • Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap. Season with salt and pepper. Beat eggs in a bowl. Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
  • Make sauce: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes. Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.
  • Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat, using a screen to prevent splattering. Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.
See details »

2019-09-11  · Chop the onion. Heat the oil in the same pan and cook the bacon cubes and the onions until the onions are soft and golden. Place the mushrooms back in the pan, add the …
From whereismyspoon.co
  • Heat the butter in a pan and fry the mushrooms on medium-high heat for about 3 minutes or until they start releasing their juices. Remove from the pan.
  • Heat the oil in the same pan and cook the bacon cubes and the chopped onion until the onions are soft and golden.
See details »

2021-03-18  · A sauce can make or break a dish. And there are some sauce recipes that go with almost everything. This jager sauce recipe is one of them. A creamy mushroom sauce that goes so well with meats (such as Frikadellen and Schnitzel…
From mydinner.co.uk
  • Wash the mushrooms and slice them into 0.5 cm thick slices. Peel and finely chop the onion. Chop the parsley finely.
  • In a frying pan heat up 1 tbsp butter/oil/lard. Fry the mushrooms until they start to brown. They should not start to “shrink” yet. Remove the mushrooms from the pan and set them aside.
  • Using a further tbsp butter/oil/lard fry the onions. Add the tomato paste just when they begin to brown, and fry for a further minute. Deglaze with the vegetable stock/broth and cream.
  • Add the mushrooms back in and season with salt and pepper to taste. Add the thyme, parsley and balsamic vinegar and cook the sauce until you achieve the desired consistency.
See details »

In this episode I will show you how to make my all time favorite meal, Jager Schnitzel! One try and I'm sure you will love it too!Jager SchnitzelServes Two ...
From youtube.com
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German Jaeger Schnitzel Recipe German Schnitzel With A Creamy Mushroom Jaeger Sauce. German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. If liked you can make it out of turkey or chicken if you do not like pork. This German Schnitzel recipe is absolutely delicious served with German Spaetzle.
From tasty-german-recipe.com
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Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. …
From tfrecipes.com
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