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.

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

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.

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.

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.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

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.

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

Back in the 1800s, jägerschnitzel was originally made with venison or wild boar loin, pounded thin.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.

What is the origin of Jagerschnitzel? ›

Jaegerschnitzel (Jägerschnitzel) is a traditional German dish, most commonly made with pork or veal cutlets (schnitzels) today. Historically, they were made with wild boar or venison (jäger means “hunter” in German) and paired with wild mushrooms.

The type of meat can vary although veal is used for Wiener Schnitzel, Hänchenschnitzel is made with chicken, and Schweineschnitzel is made with pork. The name jägerschnitzel translates to "hunter's schnitzel" and it is a variation found in both Germany and Austria.

Typically, with schnitzel, warm German potato salad and red cabbage with apples is served. Spaetzle or pasta is another option.

Schnitzel is a cut of meat, sliced thin amd pounded thinner, coated with egg and flour, and sautéed. The meat is usually veal; in wienerschnitzel it's always veal. Do they eat weiner schnitzel in Germany? Occasionally, yes.

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.

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.

The Wiener Schnitzel (sometimes the words are joined to form wienerschnitzel) is a favourite of many European nations. In Austria, it's a national dish – the pride of Vienna. Walk the streets of Berlin and you'll soon learn that the German's can't get enough of them.

- Chicken schnitzel typically involves pounding the chicken breast thinly before breading and frying or baking it. This results in a thinner, larger piece of chicken that is evenly coated with breadcrumbs. - Breaded chicken fillet may refer to a chicken breast that is breaded and cooked without being pounded thin.

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