Jaegerschnitzel Recipe Original from German Chef

Name: Jaegerschnitzel Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: shallots 1 pc; Mushrooms 10 pc; clarified butter 40 g; veal escalopes 2 pc; Salt; Pepper; Paprika noble sweet 2 pinches; gravy 250 ml; butter 1 tsp

To the recipe Cook Talk

jaegerschnitzel Recipe Pic — Jaegerschnitzel Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
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!

Table of Contents

1. Recipe Jaegerschnitzel
2. Nutritional Values
3. Tips for Preparing Jaegerschnitzel
4. Side Dishes Ideas for Jaegerschnitzel
5. More Schnitzel Recipes

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

Preparation Time 5 Min.

Cook Time 15 Min.

Total Time 20 Min.

Simple instructions for preparing Jaegerschnitzel.

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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

Preparation step 1

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.

Preparation step 2

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.

Preparation step 3

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.

Preparation step 4

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.

Preparation step 5

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.

Preparation step 6

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.

Preparation step 7

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:

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 is a gourmet schnitzel… The veal stock I’ll show you somewhere else.