German Jaeger Schnitzel Recipe

This German Jaeger schnitzel recipe is one of the many to prepare this famous German dish. Jaeger meaning hunter. A creamy gravy topping consisting of mushrooms, bacon, and onions. Spiced up with thyme, salt, and pepper. Finish with crème frâiche. The recipe serves about 6-8 people.

Ingredients for German Jaeger schnitzel recipe:

8 thin sliced pork chops or 4 thick sliced that can be cut horizontal
1 cup of plain bread crumbs
½ cup of flour
2 eggs size xl
1 ½ teaspoons of salt
½ teaspoon of pepper
½ teaspoon of paprika
vegetable oil for frying the schnitzel

Preparation of schnitzel:

If you use the thick cut pork chops, cut them one time horizontal. Pound pork slices between plastic wrap using a meat tenderizer.

On a large plate mix flour with pepper, salt, and paprika. Beat the eggs in a soup plate. Have a third plate for the bread crumbs. Dip schnitzel on both sides first in the spiced flour, then in the eggs and finally into the bread crumbs. Heat up the oil and fry the schnitzel for about 5 minutes on both sides over medium heat.

Ingredients for gravy of German Jaeger schnitzel recipe:

2 tablespoons of sunflower oil
50 g (1.76 oz) of smoked bacon
600 g (1.32 lb) of fresh baby bella mushrooms or mushrooms of your choice
150 g (5.29 oz) of diced onions
300 ml (10.14 oz) of vegetable broth
1/2 cup of whipping cream
½ teaspoon of thyme
3 tablespoons of dry white wine
3 tablespoons of crème frâiche or sour cream
salz
coarse black pepper

Preparation of gravy of German Jaeger schnitzel recipe:

Clean the mushrooms using a brush or a silicon pastry brush. Don’t use water. First, clean the head of the mushroom and then the stem. Cut off the ends of the stems. Slice the mushrooms. Heat up the oil in a saucepan and sauté the sliced mushrooms for about 3-5 minutes. Remove from stove.

Cook bacon over medium heat until crispy. Add the diced onions and saute for about 3 minutes. Add the mushrooms and thyme and mix the ingredients. Pour vegetable broth, whipping cream and wine to the saucepan and let it cook for about 10 minutes on low until it thickens. Turn the heat off and stir crème frâiche to the gravy.

I like to serve the Jaeger Schnitzel with french fries. Nothing is better than dipping the fried potatoes into the mushroom sauce. But you also could serve it with Oma’s homemade spaetzle or croquettes.

German Jaeger Schnitzel Recipe