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 (German for 'hunter's cutlet', in French escalope chasseur) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream.

It's best to reheat the schnitzel in the oven or in an air fryer (if you have one) to maintain the texture of the breading. Preheat your oven to around 350°F (175°C), place the schnitzel on a baking sheet, and heat until warmed through.

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.

Jäger, Jager, or Jaeger (German pronunciation: [ˈjɛːɡɐ]), meaning "hunter" in German, may refer to: Jäger (surname), shared by many people.

The origins of schnitzel are typically attributed to Eastern Europe. Today, it's particularly popular in Germany and Austria, though it's served everywhere from Finland to Hungary, too.

Back in the 1800s, jägerschnitzel was originally made with venison or wild boar loin, pounded thin. It is now normally made with pork, and the Texas specialty chicken-fried steak is believed to be an outgrowth of this dish, brought to the USA by German immigrants.

Pork schnitzel aka “Řízek” is the Czech version of the famous Austrian Wiener schnitzel, consisting of thin, tenderized pieces of meat that are coated in a combination of breadcrumbs, flour, and eggs. The meat is then gently fried in oil or butter.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Regardless of where it comes from, we've come to look at some schnitzel as being a traditional German dish. German schnitzel is usually made with pork as opposed to the veal typically used in Austria. Also, schnitzel in Germany is much more likely to be served with some topping or 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”.

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.

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.

Italian Cotoletta Milanese appears under different names and styles in many cuisines (Wiener schnitzel in German, for example, and the Mexican milanesa). It's a classic dish that is always a treat when done well. Some restaurants use pounded veal rib steak cooked with the bone intact.

Jägerschnitzel is one of Germany's best known dishes. Also spelled jaegerschnitzel, it means “hunter's cutlets,” meat pounded thin and served with a mushroom sauce.

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