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.

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).

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.

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.

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes.

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.

By the beginning of the 20th Century, central European immigrants had brought schnitzel to Israel. This dish was ideally suited to the culinary necessities of the period in Israel. At a time when few people owned ovens in their homes, these thin cutlets could be easily prepared over an open flame.

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

The history of schnitzel starts in Austria

The dish quickly spread throughout Austria and Germany, and became a staple of traditional German and Austrian cuisine. It was often served with potatoes, cabbage, or other hearty side dishes, and was a popular choice for family meals and celebrations.

A favorite traditional dish, Jägerschnitzel is made with crispy tenderized pan-fried pork chops covered with a bacon mushroom gravy. The flavors are authentic and close to what we ate while living in Germany.

What is the origin of Jagerschnitzel? ›

Jaegerschnitzel (Jägerschnitzel) is a traditional German dish, most commonly made with pork or veal cutlets (schnitzels) today. Historically, they were made with wild boar or venison (jäger means “hunter” in German) and paired with wild mushrooms.

Back in the 1800s, jägerschnitzel was originally made with venison or wild boar loin, pounded thin. It is now normally made with pork, and the Texas specialty chicken-fried steak is believed to be an outgrowth of this dish, brought to the USA by German immigrants.

Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

The costs for the investment of separate transport, slaughtering, butchering and distribution to the shops are relatively high.

The two most popular types of schnitzel are the German schweineschnitzel, usually made from pork, and the Austrian wiener schnitzel, which is always made from veal.

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine. Unlike Wiener schnitzel, it does not incorporate bread crumbs.

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.

Cotoletta milanese (Milan-style schnitzel)