Jägerschnitzel, which can be translated as hunter’s schnitzel, is a delicious German recipe consisting of a crispy pork cutlet smothered in a creamy mushroom sauce. This schnitzel recipe is comfort food at its finest and pairs exceptionally well with your favorite lager.
I first encountered schnitzel — breaded and fried thin meat cutlets — during a trip to visit the Christmas markets in Mainz. The schnitzel was absolutely astronomical in size and eclipsed the entirety of my dinner plate! Ultra thin and pleasantly crisp, it made a lasting impression and inspired me to try all types of schnitzels from käseschnitzel (cheesy schnitzel) to jägerschnitzel (hunter’s schnitzel). This recipe for jaegerschnitzel has become a favorite in our household and, covered in a delicious mushroom cream sauce, is the ultimate comfort food!
how to butterfly meat for schnitzel
Schnitzels are generally cutlets of veal or pork that are pounded with a meat tenderizer to be very thin. Because I usually get pork chops that are a bit too thick to immediately pound as thin as I need them (approximately ⅛ inch or 3 mm), I start by butterflying the meat. It’s quick and easy and results in a schnitzel that is evenly cooked and incredibly tender! Read on for a more detailed look at the technique!
1. Prepare the pork chop
Trim the fat off the pork chop and remove the bone if present. Un-flatten the pork chop by pressing its sides towards each other. This makes it easier to slice.
2. Slice the pork chop horizontally
Make a horizontal cut (parallel to the surface) through the long side of the pork chop, but don’t cut all the way through. Leave a small portion of about ⅛ of an inch attached at the opposite side so you can open the pork chop like a book.
3. Open and flatten the pork chop
Open the pork chop like a book and press to flatten. The resulting cutlet should be half as thick and twice as large in surface area than what you began with. Now you’re ready to further flatten the pork chop with a meat tenderizer!
Schnitzels are easy to deep fry on the stove. Try to use a pan with deep sides to prevent excessive splashing and if possible, find a pan that is just slightly bigger than your cutlets so you can use a minimal amount of oil. To being frying, heat about half an inch of oil (13 mm) over medium-high heat. There should be enough oil for the schnitzel to float. To check if the oil is hot enough to add the schnitzel, drop a tiny pinch of flour into the oil. If it starts bubbling immediately, you’re ready to cook! One more quick tip — take care to place the schnitzel into the oil slowly and in a motion away from yourself to prevent any splashing in your direction. And that’s it!
You can serve up schnitzel with a variety of different sauces and garnishes, but my go-to choice is jägersoße, or hunter’s sauce. Sauteed mushrooms and cream give this sauce a rich flavor that is the perfect complement to schnitzel! And if you want to add even more flavor to your sauce, I suggest a bit of speck (a type of smoked pork belly), wine or, my favorite choice, a bit of tomato paste. This sauce is so full of flavor and easy to make, I rarely make schnitzel without it!Print
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