Thanks!
-Maggie

Have a look at the German version at the link below.

She does have some German recipes already translated into English but I don't see this one there.

SharonCb

jägerschnitzel from Epicurious

Submitted by vabchn8v
November 17, 2005

1 lb. boneless pork or veal cutlets
2 eggs (beaten)
1/2 cup bread crumbs
oil
2 oz bacon (diced)
4 oz onions (chopped)
8 oz mushrooms (sliced)
1 Tbsp tomato paste
1/2 cup water
1/2 cup dry wine
dash of thyme
pepper
salt
1/2 tsp paprika
1 Tbsp parsley
2 Tbsp sour cream

Step 1. Heat oil in a large skillet over medium high heat. Pound cutlets with a meat tenderizer to flatten them. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs. Place cutlets into skillet and fry until golden brown (1-2 minutes on each side). Remove the meat from the skillet and drain on paper towels. Keep the meat warm in the oven while you make the gravy.

Step 2. Sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel just before serving.

Here's a pic I took last year in a good German restaurant here which served their jaegerschnitzel with spaetzle.....mmm!
And if I remember correctly theirs had bacon as well as chanterelles in the sauce.

SharonCb

I am going to try my hand at this on the weekend (with an apple/cheddar crisp for dessert lol!)

seagrass

CB - if not too much trouble I would appreciate the translation - but don't worry if your too busy. Your photo has me totally craving...

Seagrass - that does sound like the perfect dessert pairing. Now a big glass of Warsteiner!

Isn't there a recipe for Jagerschnitzel gravy in 'Blazing Saddles'?

Here's my translation of the recipe from Marions Kochbuch. There are a couple of things here that may not be clear. The recipe uses a stock powder as well as a dark gravy thickener. I would think that any good stock cube would be okay for the first and although I'm not familiar with N.American gravy thickeners, I know that Bisto Gravy Granules - from England - is one used often over here, as well as some German brands. It thickens and darkens a gravy. So here is the recipe, with a little help from my German DH, Wolf.
The blue hyperlinks take you to photos of the ingredient....text is in German.

JÄGERSCHNITZEL - HUNTER'S CUTLET

1 lb (454 grams) pork schnitzel
2 TBS shortening
fresh ground pepper & salt
1 TBS shortening
1/2 lb button mushrooms - cleaned and sliced
1 tin chanterelles (ready to use)
1/2 onion, minced
1/2 cup water
1 teasp instant stock powder (or 1 stock cube)
2 teasp dark gravy thickener
1 TBS creme fraiche
1 lb french fries (prepare ahead)

Best for schnitzel is a tender pork escalope.

1. Heat 2 TBS shortening in a frying pan and carefully brown schnitzel 3 to 4 minutes per side.
Season with salt and pepper and be careful not to overcook. Remove schnitzel from pan and keep warm.

2. Put chanterelles in a sieve and rinse under running water, letting them drain well.
Heat 1 TBS shortening in the same pan and brown the button mushrooms.
Then add chanterelles to the pan with the mushrooms along with the minced half onion.
Cook until browned.

3. Add water to the pan and season with salt, pepper and instant stock powder.
Let sauce cook then add the dark gravy thickener.

4. Reduce temperature and when the sauce stops bubbling, add the creme fraiche.
Pour sauce over the schnitzel. Serve with crispy french fries.

Translated from Marions Kochbuch
********************************

My notes: Although I haven't tried this recipe, the Jaegerschnitzel I had in the restaurant (photo above in this thread) included small pieces of bacon in the gravy and it was wonderful!

SharonCb

I make a mushroom sauce by just browning the mushrooms, seasoning with shallots and garlic, and flour and for liquid I use chicken broth. If I want it richer I add a little cream.

Ann, can you email your meal? LOL