This easy recipe for German schnitzel and mushroom sauce, known as Jägerschnitzel, makes for a hearty and fast meal.
What is a Jägerschnitzel?
Jägerschnitzel (or Jaegerschnitzel) is a German version of the famous Austrian Wienerschnitzel. In German, Jäger means “hunter” and Schnitzel means “cutlet,” although it’s so famous that most of us already recognise the name schnitzel in English, too.
At its heart, a Jaegerschnitzel is a cutlet of meat or poultry covered in a mushroom sauce. It’s German comfort food and it makes for a great dinner, but it’s sometimes served for lunch.
My university canteen (mensa) in Bavaria sometimes served Jaegerschnitzel with Spätzle, and goodness, that was always a nice filling meal for a hungry student. Speaking of sides, you’ll often find Jaegerschnitzel accompanied with rice and salad, potatoes, or Spätzle – it’s very flexible!
This recipe is a “quick and easy” take using prepared chicken cutlets and a homemade gravy. If you want a truly authentic schnitzel, bread your meat or poultry yourself!
Ingredients for a German Jägerschnitzel
There are two main components to a German Jaegerschnitzel: the cutlet and the sauce. The recipe varies so much from region to region across Germany, so it’s quite hard to nail down a single “authentic” recipe, but there are a few staples that you must have and several optional additions.
The schnitzel:
- Wild Game: the historically traditional choice, hunters would likely have made their schnitzel with pounded venison or wild boar.
- Pork: perhaps the most common German meats used for schnitzel are pork tenderloin or boneless pork chops.
- Veal: the only choice for an authentic Austrian Wienerschnitzel, but it’s quite common in Germany, too.
- Poultry: turkey and chicken cutlets are much leaner and, while not traditional, are great alternatives. This recipe uses breaded chicken cutlets, but use whichever meat or poultry you prefer.
- Sausage: it may sound unconventional, but a particular type of sausage called Jagdwurst is the go-to meat for schnitzel in Eastern Germany. It’s prepared and served quite differently from most other types of schnitzel.
- Breaded vs Unbreaded: a traditional schnitzel should be breaded, but increasingly, unbreaded cutlets are being used. This reduces carb intake, so it may be preferable for some diets, but it also saves you from having to bread the cutlets yourself.
The sauce:
- Mushrooms: the heart of the hunter’s sauce. Use either plain white button mushrooms (Champignons), brown mushrooms, wild mushrooms, or whichever other type you like. Chop them fairly thick so that once they’ve reduced down, they’re still big enough to give the sauce some body.
- Onions: not strictly necessary, but very common. Dice your onions finely so they practically disappear into the sauce and lend it flavour. One medium onion, or a couple smaller ones or even shallots will work here.
- Stock: use a veal, beef, or chicken stock or bouillon cubes, to your liking. Vegetable stock is of course a sound alternative, too.
- Thickener: many Jaegersauce recipes use a typical flour and butter roux, some use a cornstarch slurry or beurre manié, and some use none at all! If you want a nice thick gravy consistency, I’d recommend using a roux as the thickener.
- Herbs & Seasonings: usually you’ll want just salt, pepper, and thyme. Other herbs and seasonings that can work well include tarragon, sage, and paprika. Parsley is very common, but always add it near the end and use some for garnish.
- Additions: depending on region and personal preference, you’ll often find Jaegersauce prepared with tomato paste, heavy cream, bacon (Speck), Worcestershire sauce, and soy sauce.
For garnish:
- Lemon: a lemon wedge is used for garnish, and it makes a lot more sense for Wienerschnitzel since there is no sauce, but I find it looks nice and adds flavour to Jaegerschnitzel, as well.
- Parsley: a fresh, leafy sprig or two of parsley looks great on the plate, but I find it’s great to add chopped parsley to the sauce itself and a little on top afterwards.
German schnitzel vs Austrian schnitzel: what’s the difference?
The German schnitzel is a lot more liberal than its Austrian counterpart, which must be veal! Germans will often use pork or veal, but turkey and chicken work too. In former East Germany (DDR), Jagdwurst sausage is used. While breaded cutlets are the norm, unbreaded cuts are becoming quite popular nowadays.
What really makes German schnitzel – particularly Jägerschnitzel – unique is that it’s typically coated in a hearty gravy/sauce, Jägersoße (Jaegersauce). Indeed, the “hunter’s” sauce in the name of the dish comes from the fact that this sauce uses mushrooms.
Basically, the Austrian Wienerschnitzel is a geographically protected term in both Germany and Austria, so you’ll only ever find it on menus prepared in the exact defined way (using a veal cutlet) when it’s called Wiener Schnitzel.
Other types of schnitzel must be called something else, like Schnitzel Wiener Art, and they’re named after the type of meat used. For example, pork schnitzel is Schweineschnitzel, turkey is Putenschnitzel, and chicken is Hänchenschnitzel.
Tips & tricks for a tasty Jägerschnitzel
The best way to prepare your schnitzel is to follow the guidelines for Wiener Schnitzel, regardless of the type of meat you’re using. Pound it to a uniform thickness, using plastic wrap on top and bottom, then coat it in flour, then in egg wash, then in breadcrumbs – in that order. Fry it in butter, oil, or both for a few minutes on each side until it’s crispy.
For the sauce, since it’s so versatile and you can prepare it any way you like, pay attention to your seasonings and adjust them to your preference. Too earthy? Add some Worcestershire sauce or soy sauce. Too thin? Use a thickener or simmer it for a little longer until it reduces.
Since the sauce is so lovely and hearty, I find that this gives you a lot of freedom for side dishes. Use something that can soak up that sauce well, so potatoes, rice, or a few slices of bread. Pasta, and especially Spätzle, are excellent sides.
Description
This inspired take on German Jägerschnitzel uses lighter chicken cutlets, pan-fried and covered in a tasty Jägersoße. Feel free to swap with whichever meat or poultry cutlet you prefer, and feel free to adjust sauce ingredients to your liking. Ready in about 40 minutes and perfect for a hearty dinner or next-day lunch.
Ingredients
Jägerschnitzel
Jägersoße (Jaegersauce)
Instructions
Mise en Place
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Slice mushrooms and dice onions finely then set aside. Wash parsley and remove 4+ leafy sprigs to use as garnish. Chop remainder of parsley finely and set aside. Slice lemon into four wedges and save for garnish.
Frying the Schnitzel
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In a large pan, melt 2 tbsp butter over medium heat then add all breaded chicken cutlets. Fry for about 4-5 minutes on each side until lightly browned and crispy. Remove from heat and plate.
Preparing the Jägersoße
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Melt 1 tbsp butter in a medium/large pot and add all mushrooms. Cook over medium heat for 10 minutes, or until browned and most liquid has evaporated. Remove and place in a bowl.
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Melt 2 tbsp butter in the pot and add all onions. Cook on medium heat for about 8 minutes, until softened and slightly translucent.
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Add tomato paste and stir until combined. Add 2 tbsp flour and stir for about 2 minutes.
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Gradually pour in stock, continually stirring until all liquid has been poured. Add heavy cream and stir. Simmer to reduce to desired consistency, if necessary. Add salt, pepper, and thyme. Add chopped parsley before serving and stir in well.
Serving
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Plate cutlet and your side dish of choice. Decorate with lemon wedge and parsley leaves (optional). Pour as much sauce as desired over each cutlet, and garnish with a sprinkle of chopped parsley (optional).
Note
- Storage: keep sauce refrigerated in an airtight container for up to 3 days. Reheat over the hob and add a splash of water to loosen up, if necessary. Schnitzel can be prepared ahead of time and refrigerated for up to 3 days, but it's best when breaded and fried fresh.
- Variations: for a more traditional take, use pork or veal cutlets rather than chicken or turkey.
- Yield: this recipe is intended for 4 cutlets and about half a litre of sauce. Adjust quantities to your needs and preferences.
- Pairings: Jaegerschnitzel pairs excellently with Spätzle, rice and salad, roast potatoes, chips, or pasta (e.g. linguine).
