Jägerschnitzel is a traditional German dish made with a crunchy breaded pork cutlet that is smothered in creamy mushroom sauce. The word Jägerschnitzel means “Hunter’s Cutlet” in English and is always accompanied by a Mushroom Gravy.
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Ways to Make Schnitzel
The Germans are believed to have invented the Schnitzel and perfected the recipe with no fewer than 5 styles of this dish.
- Schnitzel Wiener Art (Viennese style schnitzel) is a pounded, breaded and fried cutlet, more often made of pork than of veal.
- Jägerschnitzel (hunter’s schnitzel) is a schnitzel with mushroom sauce.
- Zigeunerschnitzel (Gypsy schnitzel) is a schnitzel with a zigeuner sauce containing tomato, bell peppers, and onion slices.
- Rahmschnitzel (cream schnitzel) is a schnitzel with a cream sauce.
- Münchner Schnitzel (Munich schnitzel) is a variation on the Wiener schnitzel prepared with horseradish or mustard before coating in flour, egg and bread crumbs.
Schnitzel can also be made with veal, pork, chicken, mutton, beef, or turkey. It’s served in almost every country in the world. Known as “escalope” in France, “tonkatsu” in Japan, “cotoletta” in Italy, “kotlet schabowy” in Poland, “milanesa” in Mexico, “chuleta valluna” in Colombia, and “chicken fried steak” in the Southern United States.
How to Store Jägerschnitzel
Store your Jägerschnitzel and mushroom sauce in separate airtight containers in the refrigerator for up to 3 days. You can also freeze the Jägerschnitzel and the mushroom gravy separately for up to 3 months.
History of Jägerschnitzel
Jägerschnitzel originated in Germany during the 1800s and was originally made with venison or wild boar, pounded thin. Historically jägerschnitzel uses regular button mushrooms and/or chanterelles.
The Metropolitan City of Berlin, Germany
Berlin, Germany’s capital, dates to the 13th century. Reminders of the city’s turbulent 20th-century history include its Holocaust memorial and the Berlin Wall’s graffitied remains. Divided during the Cold War, its 18th-century Brandenburg Gate has become a symbol of reunification. The city’s also known for its art scene and modern landmarks like the gold-colored, swoop-roofed Berliner.
A Brief History of Berlin
The history of Berlin starts with its foundation in the 13th century. It became the capital of the Margraviate of Brandenburg in 1417, and later of Brandenburg-Prussia, and the Kingdom of Prussia. Prussia grew rapidly in the 18th and 19th centuries and formed the basis of the German Empire in 1871. The empire would survive until 1918 when it was defeated in World War I.
At the end of World War I, monarchy and aristocracy were overthrown and Germany became a republic, known as the Weimar Republic. Berlin remained the capital but faced a series of threats from the far left and far right.
By 1931, the Great Depression had severely damaged the city’s economy. Politics were in chaos, as militias controlled by the Nazis and the Communists fought for control of the streets. President Hindenburg appointed Hitler chancellor in January 1933, and the Nazis quickly moved to take complete control of the entire nation.
By war’s end up to a third of Berlin had been destroyed by concerted Allied air raids, Soviet artillery, and street fighting. The so-called Stunde Null—zero hour—marked a new beginning for the city. Greater Berlin was divided into four sectors by the Allies under the London Protocol of 1944.
After the fall of Communism in Europe, on 3 October 1990 Germany and Berlin were both reunited. By then the Wall had been almost completely demolished, with only small sections remaining.
Tourism in Berlin
Some of the most visited places in Berlin include: Potsdamer Platz, Brandenburger Tor, the Berlin wall, Alexanderplatz, Museumsinsel, Fernsehturm, the East-Side Gallery, Schloss-Charlottenburg, Zoologischer Garten, Siegessäule, Gedenkstätte Berliner Mauer, Mauerpark, Botanical Garden, Französischer Dom, Deutscher Dom, and Holocaust-Mahnmal.
The Messe Berlin (also known as Berlin ExpoCenter City) is the main convention organizing company in the city. Its main exhibition area covers more than 160,000 square meters (1,722,226 sq ft). Several large-scale trade fairs like the consumer electronics trade fair IFA, the ILA Berlin Air Show, the Berlin Fashion Week (including the Premium Berlin and the Panorama Berlin), the Green Week, the Fruit Logistica, the transport fair InnoTrans, the tourism fair ITB and the adult entertainment and erotic fair Venus are held annually in the city, attracting a significant number of business visitors.
Cuisine of Berlin
The Cuisine of Berlin describes different aspects of Berlin’s culinary offerings. On the one hand, it means the traditional Berlin cuisine of Berlin households with dishes from the German cuisine. On the other hand, often a rustic pub and snack kitchen, which has become increasingly international due to many migration waves between 1945 and 1990. Since 2000, numerous top-class restaurants have evolved in Berlin.
– Featured Restaraunt –
Scheers Schnitzel
Warschauer Pl. 18, 10245
Berlin, Germany
Telephone: +1 0157 889 480 11
Scheer’s schnitzel has what you want. Whether you are from Berlin or just visiting, whether before the party or during your lunch break – here you can get homemade food in a pleasant atmosphere.
How to Make This Jägerschnitzel Recipe
Made with tender pork chops with an incredibly delicious mushroom sauce, this is an easy weeknight dinner recipe that the whole family can enjoy.
What You Need to Make Jägerschnitzel
Equipment
For the Schnitzel
- 14 pork tenderloin cut into 4 thin steaks and pounded flat
- 1 tsp salt
- 1 tsp black pepper
- ½ cup all-purpose flour combined with 1 teaspoon salt
- 2 large eggs lightly beaten
- ¾ cup bread crumbs
- vegetable oil for frying
For the Brown Mushroom Gravy
- 2 tbsp unsalted butter
- 1 yellow onion finely chopped
- 1 clove garlic minced
- 16 oz white mushrooms sliced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp dark balsamic vinegar
- ½ tsp salt
- ½ tsp white sugar
- ¼ tsp dried thyme
- ¼ tsp black pepper
How to Cook Jägerschnitzel
Time needed: 45 minutes
Cooking Directions for Jägerschnitzel
- Tenderizer
Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
- Coat
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.)
- Fry
Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels “swim” in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Melt
Melt the butter (or bacon grease, lard, or beef drippings – any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
- Saute
Add the mushrooms and cook for 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.
- Thicken
Add the butter and melt. Add the flour, stir to combine, and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
- Simmer
Add the beef broth, vinegar, thyme, sugar, salt, and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste.
With just a few simple steps, you can make this recipe with the ingredients you have most likely hanging out in your home pantry.
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Jägerschnitzel ~ Hunter Cutlet with Mushroom Gravy
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Equipment
Ingredients
For the Schnitzel
- 14 oz pork tenderloin cut into 4 thin steaks and pounded flat
- 1 tsp salt
- 1 tsp black pepper
- ½ cup all-purpose flour combined with 1 teaspoon salt
- 2 large eggs lightly beaten
- ¾ cup bread crumbs
- vegetable oil for frying
For the Brown Mushroom Gravy
- 2 tbsp unsalted butter
- 1 yellow onion finely chopped
- 1 clove garlic minced
- 16 oz white mushrooms sliced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp dark balsamic vinegar
- ½ tsp salt
- ½ tsp white sugar
- ¼ tsp dried thyme
- ¼ tsp black pepper
Instructions
For the Schnitzel
- Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.14 oz pork tenderloin, 1 tsp salt, 1 tsp black pepper
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.)½ cup all-purpose flour, 2 large eggs, ¾ cup bread crumbs
- Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels “swim” in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.vegetable oil
For the Gravy
- Melt the butter in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.2 tbsp unsalted butter, 1 yellow onion, 1 clove garlic
- Add the mushrooms and cook for 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.16 oz white mushrooms
- Add the butter and melt. Add the flour, stir to combine, and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.4 tbsp unsalted butter, 4 tbsp all-purpose flour
- Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste.2 cups beef broth, 1 tsp dark balsamic vinegar, ½ tsp salt, ½ tsp white sugar, ¼ tsp dried thyme, ¼ tsp black pepper
Nutrition
Other Recipes That Go Well With Jägerschnitzel
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Scheers schnitzel – By https://www.facebook.com/scheers.schnitzel/
- By A.Savin (WikiCommons) – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=30385316
- By Thomas Wolf, www.foto-tw.de, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5059290
- By Ansgar Koreng / CC BY-SA 3.0 (DE), CC BY-SA 3.0 de, https://commons.wikimedia.org/w/index.php?curid=47482196
- By W I L M A N D I Photography – Imported from 500px (archived version) by the Archive Team. (detail page), CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=73615473
- By Thomas Wolf, www.foto-tw.de, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=19550787
