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

I made this version. 5 stars

Great ideas everyone!

Alexa

Anyway, it still sounds like something I need to make.

Alexa

Think I'm going to try some mix of all of the above.

There are many subtle variations, but the two biggest variations are whether the schnitzel is first deep fried (i.e. like a Wienersnitzle) or pan fried, and whether a touch of cream is added to the sauce. The cut of meat is pretty important, but hard to find in the U.S. It is cut from the hind leg (or Fresh Ham), which here is used almost exclusively for cured hams. Occasionally, when I feel very nostalgic, I'll buy a Fresh Ham and cut some schnitzels myself. Yum! Otherwise, I tend to go with center cut pork chops. Just be careful not to over-cook these or they get nasty/dry. They are sometimes made with veal in Germany, but it is a rarity.

Anyway, I consider myself a J�gerschnitzel expert, and after much experimentation, here is my version for an authentic one:

Serves 2:

2 pork schnitzels (cut from the fresh ham or the top round)
2-4 tbsp butter
2 cartons mushrooms, sliced
150g Chanterelle mushrooms or other wild mushrooms
1 onion, finely chopped
3-4 cloves garlic, finely chopped (optional)
1-1/2 cups beef stock (may add some dried Porcini)
1/2 cup red wine
2 tbsp flour
2 tbsp Creme fraiche or cream
1 tsp salt

Instructions:

In a small sauce pan heat 1-3/4 cups water with bouillon cubes and dried mushrooms to make stock.

Meanwhile heat 2 tbsp butter in a heavy pan
Pound, then dredge the schnitzels in flour and sear over medium-high heat for 3 minutes per side until 3/4 cooked. Be careful not to overcook.
Remove from heat and season with salt/pepper and keep warm.

Using the same pan (add more butter if needed) saute the garlic, onions and mushrooms until lightly browned. Sprinkle 2 tbsp of Wondra flour and cook a minute or two until the flour is no longer raw.

Now strain the broth from the small pan, discarding the dried mushrooms. Add 1-1/2 cups broth and 1/2 cup wine to the sauteed mushrooms and bring to a boil. Simmer until somewhat reduced.

Stir in the cream.

Taste for salt.

Return the schnitzel to the pan for a few minutes to absorb the sauce and finish cooking the meat.

Serve with Sp�tzle or french fries and a salad, or green peas.

Sp�tzle
300 g Flour
⅜ cup water (125 ml)
3 eggs
1 teaspoon salt
1 pinch turmeric
Bring a large pot of water to boil.

Mix the ingredients together in a bowl until a moist dough results. Let rest for 10 minutes.

Run the dough through a potato press held over the boiling water, allowing the dough to drip out in pieces. Let boil 10 minutes.

Drain spaetzle in a colander, then mix with butter to prevent sticking. Allow to cool.

Fry the buttery spatzle in a skillet until slightly crispy.