🥩 Jägerschnitzel

Name: Jägerschnitzel
Total time: 40 min
Yield: 4
Cuisine: Germany
Ingredients: 4 pork escalopes, about 150 g each, pounded thin; 50 g flour; 1 egg, beaten; 80 g breadcrumbs; 250 g mushrooms, sliced; 1 onion, finely chopped; 150 ml cream; 200 ml water; 4 tbsp vegetable oil; Salt, pepper and chopped parsley

Origin: Germany

750kcal

per serving · 300 g

250kcal

per 100 g

51 gProtein17 g / 100 g

45 gFat15 g / 100 g

30 gCarbs10 g / 100 g

Jägerschnitzel, “hunter's schnitzel”, is a thin pork cutlet coated in breadcrumbs, fried until golden and crisp, then served under a creamy mushroom and onion sauce. The contrast of the crunchy coating and the rich, savoury sauce is the point. In Germany it usually comes with fried potatoes, spätzle or fries.

Diets

✓

Low-carb10 g carbs per 100 g

✓

High protein17 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: pork

Not veganbecause of: pork, mushroom sauce, cream

Contains porkbecause of: pork

Contains glutenbecause of: breadcrumbs

Contains dairybecause of: mushroom sauce, cream

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

porkbreadcrumbsmushroom saucecreamonion

Recipe

4 servings40 min

Ingredients

4 pork escalopes, about 150 g each, pounded thin
50 g flour
1 egg, beaten
80 g breadcrumbs
250 g mushrooms, sliced
1 onion, finely chopped
150 ml cream
200 ml water
4 tbsp vegetable oil
Salt, pepper and chopped parsley

Method

Season the pork, dust with flour, dip in egg and coat in breadcrumbs.
Fry in 3 tbsp hot oil 3 minutes per side until golden; drain and keep warm.
In the remaining oil cook the onion until soft, add the mushrooms and fry until browned.
Add the water and cream, simmer 5 minutes until thickened and season.
Serve the schnitzel with the sauce poured over and sprinkled with parsley.

How to make it lighter

Pan-fry in a thin layer of oil instead of deep-frying; each tablespoon of oil is about 120 kcal.
Use half the cream and more mushrooms to make the sauce lighter.
Serve with a large salad and a small portion of potatoes.

History

Schnitzel with mushroom sauce has been a staple of German pub and home cooking for generations; the “hunter” name refers to the mushrooms, associated with food gathered in the forest. In parts of eastern Germany the same name is used for a breaded slice of sausage instead. Today it is on the menu of countless German restaurants.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →