Traditional German Jagerschnitzel Recipe - Plated Cravings (2024)

FAQs

What goes with jagerschnitzel? ›

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.

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

A classic with a twist, this pork schnitzel with burnt apple ketchup and celeriac remoulade is a must try from Thom Bateman.

Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

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.

In Italy they call schnitzel cotoletta alla Milanese, and it is traditionally served with a wedge of lemon and finely shredded radicchio. The first record of the dish is on an 1134 menu for a feast at Milan's cathedral.

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.

From Schnitz (“cut-off piece”). Pertaining to schneiden (“to cut”). The culinary sense spread from Austria and was therefore adopted in the regional neuter gender.

What is the most popular schnitzel? ›

One of the most popular types of schnitzel, weiner schnitzel is made from thinly pounded veal cutlet that's breaded and fried. “Weiner” means Viennese, and it is a national dish of Austria.

Dutch Schnitzel, or “Holandský řízek” in Czech, is a combination of delicious pork meat with shredded cheese, herbs, and other ingredients, all of which are breaded and fried for a flavorful meal you will not be able to get enough of.

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.

A Prager schnitzel would be pork schnitzel with mushroom, onion, ham filling.

Servers will recommend Gruner Veltliner, Austria's signature white wine, to accompany the schnitzel, and that's a solid choice. It also pairs well with Chardonnay, Riesling, Chenin Blanc and Gewurztraminer. Prefer red wine? Opt for a fruit-forward Pinot Noir (known in Austria as Blauburgunder or Blauer Spatburgunder).

Garnished with parsley potatoes or potato salad, cranberries and a lemon slice, the Wiener Schnitzel is a feast for the eyes. This explains why it has spread rapidly to all Austrian provinces.

The best side dishes to serve with chicken schnitzel are french fries, blooming onion, crispy green beans, brown rice and vegetables, pita bread, roasted vegetables, coleslaw, Israeli couscous, creamed corn, potato rosti, mashed potatoes, quinoa, Caesar salad, sauteed mushrooms, and honey glazed carrots.