Best 2 Jägerschnitzel Pork Schnitzel With Red Wine Mushroom Sauce Recipes

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Are you looking for a delectable and classic German dish that will impress your taste buds? Look no further than Jägerschnitzel! This mouthwatering pork schnitzel is coated in seasoned breadcrumbs and pan-fried to perfection, then smothered in a rich and flavorful red wine mushroom sauce. The combination of crispy schnitzel, succulent mushrooms, and tangy sauce creates a symphony of flavors that will transport you to the heart of Germany. With its perfect balance of savory, tangy, and umami flavors, Jägerschnitzel is sure to become a favorite in your culinary repertoire. So, let's embark on a culinary journey and discover the best recipe for this iconic German dish.

Here are our top 2 tried and tested recipes!

JäGERSCHNITZEL (GERMAN HUNTER SCHNITZEL)



Jägerschnitzel (German Hunter Schnitzel) image

Jägerschnitzel - literally "German Hunter Schnitzel" - is a creamy take on a popular recipe! Made from chopped mushrooms, onion, and a whole lot of cream and spices, this tasty sauce served on schnitzel pairs well with potato dishes or homemade spaetzle!

Provided by Recipes From Europe

Categories     Dinner

Time 50m

Number Of Ingredients 15

4 boneless pork chops
salt to taste
pepper to taste
1/4 cup flour
2 large eggs
2/3 cup breadcrumbs
1/3 cup lard, shortening, or oil
14 ounces brown champignons
1 small yellow onion
1 tablespoon oil
3/4 cup broth (beef or vegetable)
1/3 cup whipping cream (more or less to taste)
1/4 teaspoon thyme or Italian spice
1 tablespoon flour + 1 teaspoon butter OR 1 tablespoon cornstarch
salt and pepper to taste

Steps:

  • For the schnitzel, grab three large plates with high sides. Put flour on the first plate, the cracked and whisked eggs on the second, and breadcrumbs on the third.
  • Trim any excess fat on the pork chops if desired. Then place one piece of pork chop between two pieces of cling wrap - you can also use a freezer bag - and pound it with the smooth side of a meat hammer until it's very thin. A small chop can become quite large when pounded thin - but be careful not to break through/create holes in the meat.
  • Remove the cling wrap and add salt and pepper to both sides of the meat, then set this piece aside. Pound and season the rest of the pork.
  • To coat the meat, take one piece and place it onto the plate with flour. Press down gently so the underside is coated in flour, then flip the meat and do the same with the other side. Lift the meat and place it flat into the egg plate. Again, press gently into the egg, lift, flip, and coat the other side. Lift the meat and allow any excess egg to drip off back onto the plate. Now, place the meat flat into the breadcrumbs. Press down lightly and make sure the whole side is covered in breadcrumbs, then flip the meat and coat the other side. Put this coated meat on a clean, dry plate and repeat the steps for the rest of the meat.
  • On the stove, heat the oil, lard, or shortening in a large frying pan. Once the oil is hot (place a wooden spoon in the hot grease - if bubbles form, it's hot enough) place one piece of meat into the pan. Depending on the size of the frying pan, you may have to cook the schnitzel one or two at a time. Fry the meat on medium heat for around 3-4 minutes until golden brown, then flip the schnitzel carefully in the pan to brown the other side for 3-4 minutes. Be careful not to break or damage the delicate breadcrumb outer coating. Transfer the cooked Schnitzel to a plate and fry the rest of the breaded pork chops.
  • To make the sauce, first, clean the mushrooms with a paper towel - don't clean them under running water unless they are very dirty since they'll soak up the water and might lose some of their taste.
  • Cut the mushrooms into slices. Also, peel and finely chop the onion.
  • Heat the oil in a medium-large frying pan. Add the onions and sauté them on medium heat until translucent. Now add the mushrooms and fry them on medium heat until they lose some of their water content and appear browned and cooked. Stir regularly.
  • To thicken the sauce, you can either push the contents of the pan to one side now, melt the butter, then add the flour and mix until lump-free. Alternatively to thicken you can also just add some cornstarch later - your choice.
  • Now slowly add the broth, the whipping cream, and the thyme (alternatively Italian spice) and give everything a good stir. Let it simmer on medium-low heat until the sauce has reached your desired consistency. If you haven't added the flour and butter earlier and want your sauce to thicken more, dissolve approximately one tablespoon of cornstarch in a little bit of cold water and add it to the pan. Stir well and bring the sauce back to a simmer to allow the cornstarch to activate and thicken the sauce. Add salt and pepper to taste.
  • Remove the pan with the sauce from heat and serve immediately with the Schnitzel and french fries, fried potatoes, or similar. Whether you pour the sauce on top of the Schnitzel, place the schnitzel on top of the sauce or eat it on the side is completely up to you (but it's been a long-debated topic).

Nutrition Facts : ServingSize 1 g, Calories 860 kcal, Carbohydrate 31 g, Protein 47 g, Fat 62 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 250 mg, Sodium 692 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 34 g

JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)



Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy) image

Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make.

Provided by JanetB-KY

Categories     Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb boneless pork or 1 lb veal cutlet
2 eggs (beaten)
1/2 cup breadcrumbs
1/4 cup flour
3 tablespoons oil
4 slices bacon (diced)
2/3 cup onion (chopped)
1/2 lb mushroom (sliced)
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry wine
1 dash thyme
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon parsley
2 tablespoons sour cream

Steps:

  • Heat oil in a large skillet over medium high heat.
  • Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour.
  • Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
  • Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
  • Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
  • Stir in the sour cream; pour gravy over Schnitzel just before serving.

Tips:

  • For the best results, use a high-quality pork cutlet that is at least 1 inch thick.
  • Pounding the pork cutlet helps to tenderize it and makes it more evenly cooked.
  • Make sure to dredge the pork cutlet in flour, egg, and breadcrumbs before frying. This will help to create a crispy crust.
  • When frying the pork cutlet, use a shallow dish with enough oil to cover the cutlet halfway. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  • Fry the pork cutlet for 3-4 minutes per side, or until it is golden brown and cooked through.
  • While the pork cutlet is frying, make the red wine mushroom sauce. Sauté the mushrooms in butter until they are soft and browned. Add the red wine and chicken broth and simmer for 5 minutes. Stir in the cream and parsley and simmer for an additional 2 minutes.
  • Serve the pork schnitzel with the red wine mushroom sauce and your favorite sides.

Conclusion:

Pork schnitzel with red wine mushroom sauce is a classic German dish that is easy to make and always a crowd-pleaser. The pork is tender and juicy, the crust is crispy, and the sauce is rich and flavorful. This dish is perfect for a special occasion or a weeknight meal.

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