Garnish with some chopped fresh parsley if desired. To serve, place the Jägerschnitzel on plates and spoon over with some Jägersoße (brown mushroom gravy – click for recipe). Transfer to a plate lined with paper towels, then serve immediately with the mushroom gravy. Fry on both sides for about 2-3 minutes or until a deep golden brown. The oil should be around 330 degrees F when you add the Schnitzel. Immediately fry the Schnitzel in a frying pan with some oil (just enough to allow the Schnitzel to “float”). Next dredge the pork in flour, followed by a lightly beaten egg and then plain breadcrumbs. The process of making Schnitzel involves pounding boneless pork steaks/chops to an even thickness of about 1/4 inch, then sprinkling it with some salt and pepper. We’ve already got you covered!įor the Jägersoße, check out our recipe for the BEST Brown Mushroom Gravy! But for a comprehensive tutorial, including all the tips and tricks for creating the perfect Schnitzel, check out my original post on Traditional German Schnitzel!įor Jägerschnitzel you’ll also need a slam-dunk mushroom gravy. In this tutorial I’m providing general instructions on how to make Schnitzel. To make Jägerschnitzel, the Schnitzels are then served with a luscious brown mushroom gravy. The version I’m most accustomed to where I grew up is breaded and it’s my personal preference.įor anyone unfamiliar with Schnitzel, they’re made by pounding boneless pork chops very thin, breading them in flour, egg and breadcrumbs and frying them just right until perfectly crispy on the outside and tender on the inside. Some regions of Germany will make Jägerschnitzel without breading it – it’s simply pork chops pounded thinly, sprinkled with salt and pepper and fried, then served with the mushroom gravy. There’s probably not a single serviceman, serivcewoman or tourist who spent any significant amount of time in Germany without having at least heard of Jägerschnitzel. And given its popularity, most people agree. It wasn’t until early adulthood that I was finally healed of this affliction and was at last able to enjoy my fill of Jägerschnitzel before moving to the U.S.Īll Schnitzel variations are delicious, but there’s something especially delicious about Jägerschnitzel. You see, I had an unfortunate ailment as a child: I hated mushrooms. I loved all the other versions but wouldn’t touch Jägerschnitzel. The two most popular types, and the ones you’ll find in most restaurants, are Plain (Schweineschnitzel) and Jägerschnitzel.īut growing up in Germany I never ate Jägerschnitzel. The four most common versions are: Plain (usually pork, Schweineschnitzel, though sometimes veal, Wienerschnitzel, and often served with a lemon wedge), Rahmschnitzel (served with a cream sauce), Zigeunerschnitzel (“gypsy” sauce with bell peppers) and Jaegerschnitzel (served with a brown mushroom gravy). Most of them are breaded (regional differences) but how they are served varies. There are four basic kinds of Schnitzel in Germany. This authentic Jägerschnitzel recipe will absolutely delight your taste buds! And it’s one of Germany’s most popular and delicious foods. Crispy breaded pork cutlets served with rich mushroom gravy – that’s Jaegerschnitzel.
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