Jaegerschnitzel Recipe Original from German Chef

jaegerschnitzel Recipe Pic
Jaegerschnitzel Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

The Jaegerschnitzel Recipe I show you in this post.

The hunter’s Schnitzel 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!

1. Recipe Jaegerschnitzel

Here now for your kitchen the step by step photorecipe.

Wish you good luck…

Jaegerschnitzel

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 726
Total Time 20 Min.

Simple instructions for preparing Jaegerschnitzel.

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jaegerschnitzel Recipe Pic
Jaegerschnitzel Recipe Image © Thomas Sixt

Preparation Time

5 Min.

Cook Time

15 Min.

Ingredients

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

Instruction

Ingredients hunter schnitzel
Ingredients for hunter-style schnitzel.

Prepare ingredients

Make the ingredients available, think about a side dish, I have prepared mashed potatoes as a side dish.

Cut the onion into fine cubes.
Cut the onion halves into cubes.

Cutting onion

Cut the shallot in half, peel and dice finely.

Alternatively, you can use a yellow onion.

Mushrooms in a pan when frying.
Fry the mushrooms in a pan.

Prepare mushrooms

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.

Plate the schnitzel
Plate the schnitzel between foil.

Prepare cutlet

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.

Fry the schnitzel
Schnitzel when frying in the pan.

Fry schnitzel

Season plated escalopes with salt and pepper and fry on both sides in a pan.

Add onions and mushrooms to the pan.

Jäger schnitzel in the pan
Jägerschnitzel with mushrooms in the pan with sauce.

Deglaze Schnitzel

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.

Jägerschnitzel with mashed potatoes
Jägerschnitzel served with mashed potatoes and sauce.

Plate arranging

Arrange the 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.

 

2. Nutritional Values

3. Tips for Preparing Jaegerschnitzel

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:

I have preparation, mushrooms first roast and then only the Schnitzerl, turned over.

So the ingredients can unfold their wonderful taste when browned evenly.

morel sauce on base veal stock vealjus gravy with morel
Hunter’s schnitzel with morel jus is a gourmet schnitzel… The veal stock I’ll show you somewhere else.

4. Side Dishes Ideas for Jaegerschnitzel

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.

5. More Schnitzel Recipes

Comments, Cooking Questions and Answers

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