Jaegerschnitzel Recipe with Step by Step Photos for Preparation

The recipe Jaegerschnitzel I show you in this post. The Schnitzel hunter’s escalope is called “Escalope chasseur” in French.

Classically you prepare the popular schnitzel with pork or veal. You also need a good gravy, shallots, mushrooms and butter.

Most questions about this preparation relate to the sauce…

How you can get a great sauce on your plate I will describe below.

Step by step photos accompany you while cooking, I wish you good luck!

Meat for hunter’s schnitzel, classic with pork schnitzel or veal schnitzel, rarely with turkey schnitzel.

1. Prepare an original Hunter’s Schnitzel

The naturally roasted Schnitzerl with mushrooms is prepared in different regional ways and put on the plate.

Here I present you my variant: For the sauce you need a veal stock from a glass or another simple gravy.

Please do not use beef gravy, it is too strong in taste.

The preparation is very simple:

  • First clean the mushrooms and cut into small pieces.
  • Fry the mushrooms in clarified butter over a high heat in a pan.
  • Add finely chopped shallots and sweat briefly until translucent.
  • Remove the mushrooms and shallots from the pan and place them in a bowl.
  • Roast aromas have already formed in the pan.
  • Lightly plate the schnitzel and season with salt and pepper.
  • Fry the meat in the pan with clarified butter on both sides and let it take on colour.
  • Add a secret ingredient, see recipe!
  • Add the mushrooms and shallots again, pour in the gravy or gravy and steam with a lid at a reduced temperature.

I have preparation, mushrooms first roast and then only the Schnitzerl, turned over. So the ingredients can unfold their wonderful taste when browned evenly.

Hunter’s schnitzel with morel jus, a gourmet schnitzel… The preparation based on veal stock I’ll show you somewhere else.

2. Ideas for Side Dishes

My supplements recommendations to the Schnitzel after hunter kind here in a practical list…

The schnitzel, prepared without cream, goes well with many classic side dishes.

I’ll show you the cream schnitzel with chanterelles, spaetzle and cranberries elsewhere. © Foodphotographer Thomas Sixt

3. Recipe Jaegerschnitzel

Here now for your kitchen the step by step photorecipe. Wish you good luck…

Print Recipe
4.94 from 29 votes
4.94 from 29 votes
Jaegerschnitzel Recipe
Prepare a hunter-style schnitzel with mushrooms and sauce. A professional cook's guide by Thomas Sixt with step by step photos.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Courses
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 726kcal
Author: Thomas Sixt
  • 1 pc shallots
  • 10 pc mushrooms
  • 40 g clarified butter
  • 2 pc veal escalopes or pork schnitzel
  • salt
  • pepper
  • 2 pinches Paprika noble sweet my secret ingredient!
  • 250 ml gravy roast pork juice or veal stock
  • 1 tsp Butter
  • Make the ingredients available, think about a side dish, I have prepared mashed potatoes as a side dish.
  • Cut the shallot in half, peel and dice finely. Alternatively, you can use a yellow onion.
  • Clean the mushrooms, cut them into slices or slices and fry them in a pan with clarified butter. The mushrooms may take on colour. Next, add the prepared shallots and sauté until colourless. Put the onions and mushrooms from the pan in a bowl.
  • Gently tap the slices of meat between the cling film with a plating iron. Please do not use a classic meat chopper, otherwise you will leave marks on the meat.
  • Season plated escalopes with salt and pepper and fry on both sides in a pan. Add onions and mushrooms to the pan.
  • Season the preparation with a little sweet paprika, add the gravy immediately and cook for a few minutes with the lid on. You can serve a veal escalope lightly pink, please cook the pork and turkey.
  • Arrange the hunter's schnitzel with the desired side dish and serve. Enjoy your meal!
I have found the flouring of the schnitzel before browning in many recipes. I don't like the flour-fried schnitzel very much and prefer to bind the sauce with some cornflour or with a raw and finely grated potato.

4. Calories (kcal) Hunter's Schnitzel, the Nutritional Values at a Glance

Nutrition Facts
Jaegerschnitzel Recipe
Amount Per Serving
Calories 726 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 15g94%
Polyunsaturated Fat 10g
Monounsaturated Fat 13g
Cholesterol 186mg62%
Sodium 1314mg57%
Potassium 678mg19%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 2g2%
Protein 45g90%
* Percent Daily Values are based on a 2000 calorie diet.

5. More Schnitzel Recipes

Schnitzel Parisian style
Cordon bleu, breaded schnitzel with cheese and ham filling
Schnitzel breading step by step instructions
Viennese Schnitzel with chef instructions and cooking video
Schnitzel with cornflakes
Schnitzel Viennese style with parsley potatoes and cranberries
Breaded turkey escalope with cooking video
Fried turkey escalope
Italian style veal escalope 
Cream schnitzel simply prepared

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!