A thin, breaded pork escalope, fried crisp and smothered in a rich, creamy mushroom sauce. The name means ‘hunter’s schnitzel’, after the mushrooms which, as wild forest food, give the sauce its character.
Jägerschnitzel
Jägerschnitzel
Method
01
Bread the meat
Flatten the escalopes slightly between two sheets of cling film to an even thickness. Season with salt and pepper. Dip through the flour, then the beaten egg, and finally the breadcrumbs.
02
Fry
Heat plenty of oil in a frying pan and fry the schnitzels for 2–3 minutes per side until golden brown and crisp. Drain on kitchen paper and keep warm.
03
Sauce
Melt the butter in another pan and fry the mushrooms and onion for approx. 6–8 minutes until golden brown. Sprinkle with the flour and stir for 1 minute.
04
Finish the sauce
Gradually add the stock, stirring, to a smooth sauce. Add the cream and paprika and simmer gently for 5 minutes to a thickened sauce. Season with salt and pepper and stir in the parsley.
05
Serve
Place the schnitzels on plates and spoon the hunter's sauce over the top, or serve separately so the crust stays crisp.
Tips & notes
Serve the sauce separately in a sauce boat if you like an extra crisp schnitzel; sauce poured over the top makes the crust go soft within minutes. Use a mix of chestnut mushrooms and a few dried, soaked porcini for extra depth and a more authentic 'forest-game flavour'. Best straight away; keep leftovers in the fridge for a maximum of 2 days and reheat them in the oven or air fryer so the crust stays crisp.
Variations
- Replace the pork with veal for a more refined version.
- Add a splash of cognac to the sauce for extra depth.
Contains:
Gluten
Eggs
Milk
Serve with
- Spätzle
- Sauerkraut
- Kartoffelsalat
| Calories | 432 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 47 g |
| Fat | 21 g |
| Fibre | 4 g |
Estimated values, calculated from standard nutritional values per ingredient.
