Traditional German Jagerschnitzel Recipe - Plated Cravings (2024)

FAQs

What's the difference between Jagerschnitzel and schnitzel? ›

Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries. Jägerschnitzel ('hunter's schnitzel') is a schnitzel with mushroom sauce.

Jägerschnitzel from jagdwurst

The dish was popular in East Germany, particularly served in volume at canteens or as a school meal, often served with vegetables and lecsó.

If you have an air fryer, I find that reheating for 5-6 minutes at 400°F gives the best results and can even be done straight from the freezer without thawing. Otherwise I recommend reheating in a 400°F oven for 10-15 minutes on a wire rack set over a baking sheet. Flip the schnitzel halfway through for even crisping.

What is the difference between Jägerschnitzel, Wiener schnitzel, and Rahmschnitzel? Jägerschnitzel is pork schnitzel eaten with a creamy mushroom sauce, Wiener Schnitzel is schnitzel that is made from a cut of veal, and Rahmschnitzel is schnitzel served in a cream sauce (which can but doesn't always contain mushrooms).

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

The primary difference between the Viennese Schnitzel of Austria and the Cotoletta alla Milanese or Veal Milanese of Italy is the cut of meat. Both are traditionally made from calf and the Milanese comes from the loin with the bone-in, while the schnitzel is without bone and comes from the flank or rump.

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.

Also spelled jaegerschnitzel, it means “hunter's cutlets,” meat pounded thin and served with a mushroom sauce.

Why is it called Jagerschnitzel? ›

After pounding it is often breaded. It's then fried and served with a rich, creamy mushroom gravy. The name Jägerschnitzel translates to “hunter's cutlet”.

This jägerschnitzel is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.

Just place them on a cooling rack set over a baking sheet.

In much the same way, putting fried food on a cooling rack means the excess oil will drip off, but there's enough air circulating underneath the food that the bottoms don't get soggy.

“When you crumb just before cooking, the crumbs bubble up nicely and won't stick to the meat, which is how it should be,” he says. “Once the crumbed meat goes in the fridge overnight it tends to go soggy, won't fry up nicely, and won't be as golden and crisp.”

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine. Unlike Wiener schnitzel, it does not incorporate bread crumbs.

Cotoletta milanese (Milan-style schnitzel)

This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.