The Jägerschnitzel is found in the classic cuisine of the German-speaking countries in Europe, but is also known and loved beyond. It is originally an Austrian way of preparing the schnitzel, using mushrooms in the sauce. Origin of the word Schnitzel comes from the German word for “cut-off”: Schnit. In this case, a thin cut of meat is meant. The word “Jäger” in the German language refers to “in the manner of the hunters” (Jägerart in German), meaning with mushrooms added when it comes to food.
Preperation: 40 minutes
Quantity: 4 persons
350 ml of water
1 egg, beaten
125 ml sour cream
1 tablespoon of flour
100 gr breadcrumbs
1 tablespoon of cornstarch
1 cube of beef stock
salt and pepper
1 onion, cut into pieces
2 tablespoons of vegetable oil
300 g mushroom slices
4 pork cutlets or loin steak, flattened
Mix breadcrumbs and flour in a shallow dish. Season with salt and pepper. Place the eggs in a separate bowl.
Heat the oil in a large frying pan over medium-high heat. Dip the pork in the egg and coat with breadcrumbs. Bake in the hot oil for about 5 minutes per side until the meat is cooked and brown on both sides.
Place the meat on a platter and keep warm. Put the onion and mushrooms in the pan and fry until light brown. Add water and dissolve the stock cube. Approx. Simmer for 20 minutes. Beat the cornflour and sour cream and pour into the pan. Let the sauce thicken on a low flame, but do not boil. Spoon over the pork and serve immediately.
Enjoy your meal!
The book below is highly recommended for more German recipes.
Instructional video of this recipe on youtube: