Best Jagerschnitzel Recipes

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)

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 (HUNTER'S SCHNITZEL)

Steps:

• Pound the cutlets and rub in the salt and pepper.
• Let stand for about 10 minutes.
• Dip cutlets into the beaten egg and then, crumbs.
• Brown in a small amount of oil over low heat for about 10 minutes on each side.
• While meat is browning, saute' the bacon and onions until golden brown.
• Add the tomato paste and mushrooms and saute' over a low heat.
• Add the wine, water, and seasonings; let simmer for about 5 minutes.
• Stir in the sour cream.
• Pour over the schnitzel.

JAGERSCHNITZEL - GERMAN PORK CUTLETS

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.

JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY

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.

JAGERSCHNITZEL

Steps:

• Heat oil in pan over medium-high heat.
• Season pork chops with salt and pepper, to taste.
• Dredge pork chops in flour, fry until golden brown.
• Remove pork chops, keep warm.
• After pork chops are done, reduce heat to medium and scrape bottom of the pan to get the good bits up.
• Add bacon to the pan, cook for 3-4 minutes.
• Add onion to pan, cook until translucent.
• Add mushrooms (including water), cook for 5 minutes, stirring often.
• Dissolve bullion cube in water, then add to pan.
• Reduce heat, simmer uncovered for 20 minutes, stirring often. Mixture should reduce by half.
• Combine cornstarch and sour cream, add to pan and mix well.
• Heat gravy until warm, but do not boil.
• Spoon gravy over pork chops, serve immediately.

JAGERSCHNITZEL

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 bread crumbs.
• Place cutlets into oil in skillet.
• Fry until golden brown (1 or 2 minutes on each side).
• Remove the meat from the skillet and drain on paper towels.
• Keep the meat warm in the oven while you make the gravy. I set the oven at 200 degrees Fahrenheit.
• Sauté bacon, onions, and mushrooms until golden brown.
• Add gravy and sauté over a low heat.
• Add thyme, paprika, parsley, pepper, and salt.
• Simmer for about 5 minutes.
• Pour gravy over Schnitzel just before serving.

JAGERSCHNITZEL RECIPE - (4.3/5)

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.

JAGERSCHNITZEL THE GERMANY WAY PORK STEAKS OR CUTLETS

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.
• My Note: This is very close to the authentic one. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. BUT I DO Play with me food, and the only changes I would make is the cornstarch. Try only 1/2 T. The Germans do have a thinner sauce. I loved this dish. It most authentically should be served with a cucumber/yogurt dressing salad and pommes frites (french fries) or spaetzle. And served with spatzee which is orange crush and coke. You'll feel like you're at a German fest. I've also made this with turkey or chicken breasts (pounded real thin). But My D/W have to admit she added a bit of onion powder and garlic powder to my flour/bread crumb mixture, and instead of using a can of mushrooms, She fried up fresh mushrooms in butter with the onions till soft, then added the cornstarch and followed with the water, bouillion and sour creme. My family of 9 loved this! SOOOOO much flavor. She also went all out German and served a German Spaetzle Dumplings (she got from this site) along side this Jagerschnitzel. The two dishes went together beautifully. This is easy to prepare, smells and tastes wonderful cooking-a winner of a recipe She like to do!

SUNNY'S BK JAGERSCHNITZEL WITH SUNNY'S LEMON-THYME SPAETZLE

Steps:

• For the chops: Use a rolling pin to flatten the chops to a little less than 1/2-inch thin. Sprinkle the chops with salt and pepper.
• Set up the dredging station: Get 3 large bowls or plates in a row, with the last one closest to your stove. Place a plate next to the last bowl. In the first bowl, add the flour. In the middle bowl, add the eggs with a splash of water. In the last bowl, add the breadcrumbs, garlic powder, onion powder, dried oregano, dried sage, cardamom, Hungarian paprika, salt, black pepper, chili powder and lemon zest. Stir with a fork.
• Dredge the chops: First, take each seasoned chop and dredge in the flour, shaking off any excess flour. Dip each in the egg, and then press each into the breading mixture, making sure to completely cover both sides. Remove each to the resting plate.
• Fry the chops: In a large pan over medium-high heat, add enough oil to coat the bottom of the pan. Cook the chops until golden brown, 5 to 6 minutes per side. Remove from the pan and set aside. To keep warm, cover gently with aluminum foil and do not seal (or place in a warm oven anywhere from 100 to 150 degrees F, uncovered).
• For the gravy base: In the same pan on medium heat, add more oil if needed. Add the carrots, celery, half the onions, thyme, bay leaf, a pinch of salt and a grind or two of black pepper. Cook while stirring until everything is tender and fragrant, about 10 minutes. Raise the heat and add the wine, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. When the wine has reduced by about half, add the beef broth. Bring to a simmer and reduce the sauce by half, about 10 minutes. Pour the sauce through a sieve into a bowl, pressing down to get the most liquid out of the solids. Set aside.
• Finish the mushroom gravy: Wipe the pan clean with a paper towel. Over medium heat, add the butter and melt, but don't brown it. If the heat is too high, lower it. Then add the remaining chopped onions, the mushrooms, a pinch of salt and a grind or two of pepper. Cook while stirring until tender, about 5 minutes. Sprinkle over the flour and stir while cooking a few more minutes until the veggies soak up the flour. Add the reserved sauce base back to the pan and bring to a simmer. Cook while stirring until thickened, about 10 minutes. Serve poured over the cooked chops. Serve with Sunny's Lemon-Thyme Spaetzle.
• For the batter: In a bowl, whisk the eggs, milk, thyme, salt, black pepper, ground mustard, cayenne pepper, nutmeg and lemon zest. Gradually whisk in the flour to make a thick, tight batter. Add more flour by the spoonful until the proper texture is met (this should feel like it won't drip through a colander whole, but can be pressed through and remain stringy, not doughy).
• Boil the spaetzle: Fill a double boiler halfway with water and add a pinch of salt. Bring to a boil and place a colander over the pot. Add a heaping cup of spaetzle batter at a time to the colander and, with a rubber spatula, press the batter through the holes into the boiling water. Be sure to scrape the bottom of the colander between pressings and stir the spaetzle into the water so the next group of batter doesn't stick to the one before it. The spaetzle is cooked when it floats to the top. Remove with a fine mesh sieve and strain to remove as much water as possible (shake it!).
• Pan fry the spaetzle: In a large pan on medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the butter to the remaining bacon fat in the pan and allow it to melt. Then add the boiled spaetzle to the pan to saute. Water and oil can produce splattering, be careful! Allow the spaetzle to build a golden crust, and then toss and cook until it's mostly golden all over, but still tender, 2 to 4 minutes. Add the bacon back to the pan and toss. Sprinkle with lemon juice, taste and season with salt and pepper if needed. Serve warm.

JAGERSCHNITZEL

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.

JäGERSCHNITZEL (PORK SCHNITZEL WITH RED WINE-MUSHROOM SAUCE)

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

JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees. 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. 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.

JAGERSCHNITZEL

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.

JAGERSCHNITZEL (GERMAN PAN FRIED PORK CUTLETS IN MUSHROOM GRAVY) RECIPE - (3.9/5)

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.Place in oven at 200 to keep warm Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned.Add beef broth. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; Add some hot broth to cornstarch mixture and whisk to combine. Stir mixture into skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately. Serve with Buttered Noodles and red cabbage

SUNNY'S BK JAGERSCHNITZEL WITH SUNNY'S LEMON-THYME SPAETZLE

Steps:

• For the chops: Use a rolling pin to flatten the chops to a little less than 1/2-inch thin. Sprinkle the chops with salt and pepper. Set up the dredging station: Get 3 large bowls or plates in a row, with the last one closest to your stove. Place a plate next to the last bowl. In the first bowl, add the flour. In the middle bowl, add the eggs with a splash of water. In the last bowl, add the breadcrumbs, garlic powder, onion powder, dried oregano, dried sage, cardamom, Hungarian paprika, salt, black pepper, chili powder and lemon zest. Stir with a fork. Dredge the chops: First, take each seasoned chop and dredge in the flour, shaking off any excess flour. Dip each in the egg, and then press each into the breading mixture, making sure to completely cover both sides. Remove each to the resting plate. Fry the chops: In a large pan over medium-high heat, add enough oil to coat the bottom of the pan. Cook the chops until golden brown, 5 to 6 minutes per side. Remove from the pan and set aside. To keep warm, cover gently with aluminum foil and do not seal (or place in a warm oven anywhere from 100 to 150 degrees F, uncovered). For the gravy base: In the same pan on medium heat, add more oil if needed. Add the carrots, celery, half the onions, thyme, bay leaf, a pinch of salt and a grind or two of black pepper. Cook while stirring until everything is tender and fragrant, about 10 minutes. Raise the heat and add the wine, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. When the wine has reduced by about half, add the beef broth. Bring to a simmer and reduce the sauce by half, about 10 minutes. Pour the sauce through a sieve into a bowl, pressing down to get the most liquid out of the solids. Set aside. Finish the mushroom gravy: Wipe the pan clean with a paper towel. Over medium heat, add the butter and melt, but don't brown it. If the heat is too high, lower it. Then add the remaining chopped onions, the mushrooms, a pinch of salt and a
• For the batter: In a bowl, whisk the eggs, milk, thyme, salt, black pepper, ground mustard, cayenne pepper, nutmeg and lemon zest. Gradually whisk in the flour to make a thick, tight batter. Add more flour by the spoonful until the proper texture is met (this should feel like it won't drip through a colander whole, but can be pressed through and remain stringy, not doughy). Boil the spaetzle: Fill a double boiler halfway with water and add a pinch of salt. Bring to a boil and place a colander over the pot. Add a heaping cup of spaetzle batter at a time to the colander and, with a rubber spatula, press the batter through the holes into the boiling water. Be sure to scrape the bottom of the colander between pressings and stir the spaetzle into the water so the next group of batter doesn't stick to the one before it. The spaetzle is cooked when it floats to the top. Remove with a fine mesh sieve and strain to remove as much water as possible (shake it!). Pan fry the spaetzle: In a large pan on medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the butter to the remaining bacon fat in the pan and allow it to melt. Then add the boiled spaetzle to the pan to saute. Water and oil can produce splattering, be careful! Allow the spaetzle to build a golden crust, and then toss and cook until it's mostly golden all over, but still tender, 2 to 4 minutes. Add the bacon back to the pan and toss. Sprinkle with lemon juice, taste and season with salt and pepper if needed. Serve warm.

JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)

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.