Classic German Jaeger Schnitzel Recipe

This Classic German Jaeger Schnitzel Recipe is one of many for preparing this famous German dish. Jaeger in German means means hunter. The Jaeger Schnitzel has a creamy gravy with mushrooms, bacon and onions, spiced with thyme, salt, and pepper and finished off with crème frâiche. The recipe serves 6-8 people.

Ingredients for Classic German Jaeger Schnitzel Recipe:

• 8 thin sliced pork chops OR 4 thick sliced pork chops cut horizontally
• 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 the meat for the Classic German Jaeger Schnitzel Recipe:

If you use the thick cut pork chops, cut them horizontally once. Pound the pork slices between plastic wraps using a meat tenderizer.

Mix flour with pepper, salt and paprika on a large plate. Beat the eggs in a soup plate. Use a third plate for the breadcrumbs. Dip the Schnitzel on both sides first in the spiced flour, then in eggs and finally in the breadcrumbs. Heat the oil and fry the Schnitzel for about 5 minutes on both sides over medium heat.

      

Ingredients for gravy of Jaeger Schnitzel:

• 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 the gravy:

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

Fry bacon on medium heat until crispy. Add the diced onions and sauté for about 3 minutes. Add the mushrooms and the thyme and mix the ingredients. Pour vegetable broth, whipping cream, and wine into the saucepan and let it simmer for about 10 minutes on low heat until it thickened. Turn off the heat and stir crème frâiche in the gravy.

      

I like to serve the Jaeger Schnitzel with French fries. Nothing tastes better than dipping the fried potatoes into the mushroom sauce. You can also could serve the Jaeger Schnitzel with Oma’s Homemade Spaetzle or Croquettes.