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    You are Here: Masala Herb » Recipes » Lunch and Dinner

    Classic Jägerschnitzel Recipe

    September 27, 2019 by Helene Dsouza 12 Comments

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    Helene Dsouza
    Classic Jägerschnitel prepared with either veal, pork, turkey, or chicken meat in a creamy chanterelle mushroom sauce. This is a one-pan skillet recipe.
    Total Time: 40 minutes minutes
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    3 cutlets
    RECIPE
    Classic Jägerschnitzel Recipe

    Enjoy this classic Jägerschnitzel recipe in a creamy mushroom sauce this fall.

    The meat dish is also spelled as Jagerschnitzel or Jaegerschnitzel or Jager Schnitzel.

    Classic Jägerschnitzel Recipe
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    Jump to:
    • 📕 What is Jägerschnitzel?
    • 🥩 What is it made of?
    • 🍄 Choice of mushrooms
    • 🔪 How to make it?
    • 📖 Recipe
    • 🥣 Serving
    • 💬 Comments

    📕 What is Jägerschnitzel?

    The classic Jägerschnitzel is a flattened non-breaded Schnitzel meat variation cooked and served in a creamy white wine mushroom sauce.

    The dish is popular in Austria, Germany, Switzerland, and France, although the classic Jägerschnitzel is part of the Austrian cuisine. It may also be known as a Jagaschnitzel in some dialect variations in Austria.

    Traditionally, the meat is a veal schnitzel or a pork schnitzel, as it is common in these regions.

    In French, the Jagerschnitzel recipe is known as Escalope chasseur which means Hunter's Schnitzel translated.

    Jäger means Hunter in general, and you might have encountered the name on my Jägertee recipe.

    German immigrants introduced the Jägerschnitzel and hunter sauce recipe to the US, however, a breaded version is more popular over there.

    Other versions, which call for a breaded cutlet exist in the former DDR.

    Classic Jägerschnitzel Recipe

    🥩 What is it made of?

    The Meat

    The original classic Jägerschnitzel is completely unbreaded and prepared with either veal or pork meat.

    I used a veal cutlet in my pictures and video but you are free to use a pork cutlet or even turkey or chicken meat.

    Veal meat is more tender, retain's it's flavor and taste all the better with the mushroom jagerschnitzel sauce.

    A similar dish with chicken is the Chicken Geschnetzeltes.

    The meat in jaeger schnitzel is flattened so that the meat fibers are tenderized.

    The Sauce

    The schnitzel sauce is what makes the Jägerschnitzel and it's prepared in one-pan with the Schnitzel.

    Shallots, garlic and mushrooms are sauteed until soft.

    The sauce is formed by deglazing the sauteed ingredients in the pan with the white wine.

    And tomato sauce, cream, and seasoning are added to thicken and to create the typical flavor profile of a creamy Jaeger sauce, a hunter's sauce.

    Classic Jägerschnitzel Recipe

    🍄 Choice of mushrooms

    The classic Jagerschnitzel calls for chanterelle and or morchella mushrooms.

    Chanterelle are bright yellow-orange and morchella look like a sponge in the forest.

    However, other mushrooms such as the common button mushrooms (the one you get in stores), portobello, oyster mushrooms, shiitake or cremini are suitable as well.

    Use fresh mushrooms that you get locally for this Jägerschnitzel recipe.

    I used chanterelle mushroom sin my pictures and video because we had foraged the mushrooms in the forest in central Europe.

    Brushing vs Rinsing vs Peeling Mushrooms

    Every continent has a different take on that.

    In Europe, it is advised to brush your mushrooms because you don't want to reduce the quality of your mushroom.

    In school, they will teach you to peel them too but rinsing mushrooms in Europe is a big nono.

    Rinsing mushrooms will result in soggy mushrooms as the gills take in the water and some varieties get damaged as well.

    In North America, the FDA suggests washing the mushrooms because there might be a risk to food safety.

    It is up to you how you handle your mushrooms and I think it depends too where you got your mushrooms from.

    If I buy commercial mushrooms, I will most probably wash them because I don't know where they have been and mushrooms are treated with pesticide.

    chanterelle mushrooms form the forest
    Chanterelle Mushrooms. Pick a mushroom variety that you get in your locality.

    🔪 How to make it?

    Preparing this low carb jager schnitzel recipe is rather easy and you can do that in one pan.

    The full printable recipe [+video] with instruction and ingredient details can be found at the bottom of this post.

    Step 1

    Flatten your meat cutlet with a meat mallet, the thinner the better.

    Season your meat with salt and black pepper on both sides and keep aside.

    preparing cutlets for jägerschnitzel

    Step 2

    Heat up a pan and sautee your onion with the garlic and mushrooms.

    Cook your mushrooms until you are left without extra liquids in your pan (mushrooms lose water)

    cooking mushrooms for jägerschnitzel

    Deglaze with the white wine and continue to add in the tomato sauce, parsley and cream.

    deglazing and building up the hunter's sauce

    Combine all ingredients and cook your sauce for a minute or two.

    Step 3

    Place the cutlet meat pieces into the Jägersauce in the pan so that the meat is covered by the mushroom gravy ingredients.

    Simmer and turn the meat to cook on all sides evenly for a few minutes on medium-high heat.

    simmer cutlets in the jaeger sauce

    Note that flattened meat cooks faster through and that the cooking time depends on the meat variety that you used.

    Serve hot.

    📖 Recipe

    Classic Jägerschnitzel Recipe

    Classic Jägerschnitzel Recipe

    Classic Jägerschnitel prepared with either veal, pork, turkey, or chicken meat in a creamy chanterelle mushroom sauce. This is a one-pan skillet recipe.
    4.91 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Austrian, French, German
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 3 cutlets
    Calories: 459kcal
    Recipe by: Helene Dsouza

    Ingredients

    For the Jägerschnitzel

    • 3 Piece Meat Cutlets *see Notes
    • 1 Teaspoon Salt
    • ½ Teaspoon Black Pepper Ground

    For the Sauce:

    • 1 Tablespoon Butter
    • 1 Onion
    • 1 Piece Garlic Clove chopped
    • 1 Pound Mushrooms *see Notes
    • ½ Cup White wine
    • ¼ Cup Tomato Sauce
    • ¼ Cup Parsley Fresh fresh cut packed
    • ½ Cup Table Cream

    Garnish:

    • Parsley Fresh optional
    US - Metric

    Instructions

    • Keep all your fresh ingredients ready, the meat, onion sliced, garlic chopped and the mushrooms cleaned and cut into smaller pieces.
    • Flatten your meat with a meat mallet so that the cutlets get stretched out.
    • Season your cutlets on both sides with salt and black pepper and keep aside.
    • Heat up a skillet with the butter and sautee your onion slices soft and translucent.
    • Add the chopped garlic and mix.
    • Add the mushrooms into your pan and cook so that the mushroom reduce in size and you can mix the contents of your skillet. The mushrooms will lose a lot of liquids.
    • Deglaze with the white wine over high heat and stir cook for a minute before taking the heat down to medium.
    • Now add in the tomato sauce and parsley. Mix and combine.
    • Pour in your cream and stir cook for a minute or two to incorporate all the ingredients well.
    • Make some space in the center and place in each cutlet one by one and cover with the mushroom gravy. That way your meat gets to simmer gently over medium heat.
    • Turn your cutlets in the pan and cook on all sides until they are done. (the cooking process is fast).
    • Serve hot with spaetzle, noodles or cooked rice.

    Notes

    1. For the meat, pick veal, pork, turkey or chicken cuts to make the cutlets.
    2. For the mushrooms, pick a variety that you like or whatever you get in your local grocery supermarket. See mushrooms variety suggestions in post. You can use simple button mushrooms too, even the canned ones if you can't get anything else.
    3. You can use plastic wrap between the meat and the meat mallet when smashing the meat flat. That will prevent the meat from ripping. I didn't use it in the video because my veal cutlets were quite strong.

    Equipment

    • Meat Mallet
    • Stainless Steal Non-Stick PFOA-free Frying Pan

    Nutrition

    Nutrition Facts
    Classic Jägerschnitzel Recipe
    Amount Per Serving
    Calories 459 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 14g70%
    Cholesterol 197mg66%
    Sodium 1052mg44%
    Potassium 1312mg37%
    Carbohydrates 12g4%
    Fiber 3g12%
    Sugar 6g7%
    Protein 42g84%
    Vitamin A 1209IU24%
    Vitamin C 14mg17%
    Calcium 58mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    🥣 Serving

    Jagerschnitzel with spaetzle noodles or tagliatelle pasta is the most common way to enjoy this dish.

    OR serve up your Jaegerschnitzel recipe with cooked rice such as my aromatic rice side dish.

    Steamed vegetable can be added to the other side dishes such as broccoli, green beans, and potato.

    Classic Jägerschnitzel Recipe
    Classic Jägerschnitzel Recipe
    9.0K shares
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

    MasalaHerb.com as seen on

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    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

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