Recipe: Jagerschnitzel

As promised… I am posting a delicious recipe for a terrific German dish called Jagerschnitzel. Schnitzel is the basis for a number of schnitzel recipes. Jagerschnitzel has a wonderful mushroom sauce over the schnitzel. It’s often served with spaetzle (German dumpling noodles) or noodles.

The recipe is very easy and can be made somewhat ahead if using this dish to entertain. The schnitzels can be kept warm and the sauce kept warm on the stove.

Don’t make the schnitzels too far in advance though as they will dry out in the oven. I wouldn’t keep them for more than an hour in the oven… lay a sheet of foil over them, don’t crimp the sides… you don’t want the warming plate to have steam and take away the crispiness of the schnitzel.

I hope you try this wonderful dish.

Enjoy!



Recipe: Jagerschnitzel

All you need:

For the Schnitzel:

Thin veal, pork , or chicken cutlets
Plain bread crumbs (about 1 cup for 4-6 cutlets)
2 eggs with a dash of milk, beaten
Flour seasoned with salt and pepper (amount depends on the quantity of cutlets)… about ½ cup for 4-6 cutlets
2 tablespoons butter
2 tablespoons olive oil

For the sauce:

2 tablespoons butter
1 medium onion, finely diced
8 ounces fresh mushrooms, sliced
1 ½ cups beef broth
1 tablespoon cornstarch
½ cup sour cream

All you need to do:

To make the Schnitzel:

Preheat the oven to 250 degrees F.

Set up 3 bowls (wide bowls, if possible)

In one bowl, mix the flour, salt and pepper.

In another bowl, beat the eggs and milk until well combined.

In another bowl, add the bread crumbs.

Dip the cutlets, one at a time, first in the flour (make sure the entire cutlet is covered in flour).

Then dip the floured cutlet in the egg mixture.

Then dip the cutlet in the bread crumbs, covering the cutlet completely.

Place on a plate and repeat the steps until all cutlets have been breaded.

At this point, you can cover the cutlets and store in the refrigerator until you’re ready to fry them.

When ready to fry, heat a large skillet on medium high heat.

Add the butter and olive oil to the skillet. Do not let butter burn.

When the butter is melted, add the cutlets to the skillet.

Cook until the bottom is brown and crispy (about 3 minutes).

Flip the cutlets and cook the other side until brown and crispy (about two minutes).

Remove cutlets from the skillet and lay on paper towels to pat off excess grease.

Put the cutlets on a oven proof plate and keep warm in the preheated oven while you cook the remaining cutlets. Cover loosely with foil…. you don’t want moisture from the steam to make the cutlets lose their crispiness.

When ready to serve… pour a small amount of sauce over the schnitzels.

To make the sauce:

In a large skillet, over medium high heat, melt the 2 tablespoons of butter.

Add the onions and sauté until they’re translucent.

Add the mushrooms and cook an additional few minutes until the mushrooms are soft.

Add the cornstarch to the 1 ½ cups of beef broth (in the measuring cup)… with a fork, beat it until the cornstarch is incorporated.

Lower the heat to medium.

Pour the beef broth into the skillet and simmer until the sauce begins to thicken.

You just want it to gently simmer… adjust heat as necessary.

Lower the heat to low.

Stir in the sour cream and continue to cook over low heat until sauce is thickened.

Do not allow sauce to boil.

Spoon sauce over cutlets and serve.