Traditional German Jagerschnitzel Recipe - Plated Cravings (2024)

FAQs

What's the difference between Jagerschnitzel and schnitzel? ›

Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries. Jägerschnitzel ('hunter's schnitzel') is a schnitzel with mushroom sauce.

Jägerschnitzel is one of Germany's best known dishes. Also spelled jaegerschnitzel, it means “hunter's cutlets,” meat pounded thin and served with a mushroom sauce. Easy to make, and a great way to celebrate a successful hunt.

Jägerschnitzel (German for 'hunter's cutlet', in French escalope chasseur) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle noodles.

Thaw in the refrigerator for 1 day before reheating. Freezing the schnitzel may cause some of the breading to come off. How to Reheat: Add the pork schnitzel and the sauce to a large frying pan over medium heat and cook until hot.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak. schnitzel.

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

From Schnitz (“cut-off piece”). Pertaining to schneiden (“to cut”). The culinary sense spread from Austria and was therefore adopted in the regional neuter gender.

noun. cutlet [noun] a small slice of meat (mutton, veal, pork) on a rib or other bone. lamb cutlets. (Translation of Schnitzel from the PASSWORD German–English Dictionary © 2014 K Dictionaries Ltd)

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

Steamed green beans, oven-roasted broccoli, glazed carrots, or coleslaw all pair fantastically with pork schnitzel. While we've suggested a squeeze of lemon as the finishing touch in this recipe, you can also try a range of sauces. In Germany, for example, they often serve pork schnitzel with a rich mushroom gravy.

What is the Italian version of schnitzel? ›

You want a quick dish, but still something special? Then veal scaloppine, Italian-style escalopes are just the thing: with a fruity hint of lemon or with the subtle herbal aroma of wine, depending on your taste. Or even both, if you want to cook with two pans.

Jagerschnitzel is German and is typically a pork or veal cutlet, served with a creamy mushroom sauce. Wiener Schnitzel is from Austria but is believed to have originated from Italy. It is also a cutlet, usually made from veal, but sometimes pork is used.

“When you crumb just before cooking, the crumbs bubble up nicely and won't stick to the meat, which is how it should be,” he says. “Once the crumbed meat goes in the fridge overnight it tends to go soggy, won't fry up nicely, and won't be as golden and crisp.”

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Apparently, you can use the French "escalope". However, what we call "Schnitzel" in German (bread crumbs around the meat) is called "escalope panée", at least in the north of France ... and I have never heard either used in English anyway. Schnitzel is definitely used in English.