Jager-Schnitzel
The familiar Wiener-Schnitzel is made with veal cutlets. The classic Jager Schnitzel (meaning “Hunter”) is made with pork and is served with a rich mushroom gravy. Schweines-Schnitzel is basically the same but served plain with a lemon slice. But either way, there are indeed many more variations and ways to top this classic German dish. Prost!
Jager-Schnitzel
The familiar Wiener-Schnitzel is made with veal cutlets. The classic Jager Schnitzel (meaning “Hunter”) is made with pork and is served with a rich mushroom gravy. Schweines-Schnitzel is basically the same but served plain with a lemon slice. But either way, there are indeed many more variations and ways to top this classic German dish. Prost!
Cooking Instructions
- 1
Trim the chops of any fat. Place chop between two sheets of plastic wrap and lightly pound thin to about 1/4 – 1/3 inch with a meat mallet.
- 2
Think F-E-C. Flour in one dish with some paprika. Egg wash in a shallow bowl. Crumbs in dish seasoned with spices and chopped rosemary.
- 3
Dip one cutlet into the flour mixture and coat both sides. Now dip both sides in the egg wash and then both sides in the breadcrumbs.
- 4
Place on a clean serving plate. Repeat the process and then place them all (plated) in the refrigerator.
- 5
For the gravy, sauté mushrooms in a small pot then add some sliced shallots. Next, make a roux, add a bit of red wine and beef stock. Whisk as you heat to a slight boil. Lightly season and reduce heat to warm.
- 6
In a deep pan, heat the oil over a strong medium heat for the cutlets. Heat to about 300˚F. Use enough oil so that the meat will be “swimming” a bit when placed in there.
- 7
Fry the schnitzel for 2-3 minutes (maximum) per side until a deep golden brown.
- 8
Place them on a wire rack or a serving plate lined with paper towel as you fry the rest.
- 9
Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.
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