Hunter’s schnitzel (Jägerschnitzel) with chanterelle mushrooms
Prep time
Cook time
Total time
If Chanterelle mushrooms are not available in your market, then you can of course substitute them with simple button mushrooms.
Serves: Serves 5
  • 5 Beef undercut Schnitzel
  • 1 Tbs Butter
  • 1 Onion
  • 2 Garlic Pods
  • 400 g Chanterelle mushrooms
  • ½ red medium Capsicum
  • 8 cl White wine
  • 4 cl liquid Cream
  • pinch Salt
  • pinch Pepper
  • ½ Tsp Curry powder
  • 1 Tsp red mild Paprika powder
  1. Start by hammering the beef equally flat. The flatter the better and easier it is to cook the beef!
  2. Salt and pepper on both sides the meat.
  3. Dice the Onion and cut the Capsicum into fine strips. Chop the Garlic.
  4. Cut the chanterelle mushrooms into small pieces as shown.
  5. Add butter to a frying pan and fry the onion and garlic for 3 min. Then continue adding in the capsicum and stir fry.
  6. Continue to add in the mushrooms and allow it to cook on low heat for 3 min. (Chanterelle mushrooms don't loose so much water compared to the button mushrooms.)
  7. Pour in the White wine and cook for a few minutes on medium heat.
  8. Pour in the cream and season with salt, pepper, curry powder and paprika powder. Mix it all well and place in the beef schnitzel. Cover the meat with the mushroom sauce and cover the pan cooking on low heat for 8 minutes.
  9. Serve with Rice, Potatoes or Spätzle noodles warm and enjoy!
Recipe by Masala Herb at