Traditional German Jagerschnitzel Recipe - Plated Cravings (2024)

FAQs

What is jägerschnitzel made of? ›

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. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle noodles.

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.

Schnitzel comes from the German verb schnitten, meaning “to cut.” The meat used in a schnitzel can come from any of several animals, but it is always cut away from the bone and thinly sliced.

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. Easy to make, and a great way to celebrate a successful hunt.

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.

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).

A traditional wiener schnitzel is made using a veal cutlet, pounded flat until it's 4mm thick.

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine. Unlike Wiener schnitzel, it does not incorporate bread crumbs. The name dates as far back as from the World Exhibition in Paris 1889.

For the uninitiated, chicken schnitzel is merely a chicken breast pounded thin, breaded, and fried. It's one of those foods that you can't help but love, which is probably why it's so prolific—versions of the recipe can be found in cultures around the world.

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.

Is A schnitzel male or female? ›

Usage notes. The neuter gender is chiefly used for the dish. The masculine gender is used for scraps of material (e.g. wood, paper).

Don't call it schnitzel and not even cutlet, because in Milan the meat is strictly veal, on the bone, two fingers high, breaded in egg and breadcrumbs and fried in clarified butter. It has only one name: “costoletta” rib, and everything else is irrelevant.

Myoglobin, the red, watersoluble protein in muscle, is responsible for the pink/ red color of muscle foods. Although hemoglobin often comes to mind when thinking about red color in meat, myoglobin plays a much more significant role in meat color.

The history of schnitzel starts in Austria

The history of schnitzel can be traced back to 19th century Austria. The dish was likely pioneered by Austrian Field Marshal Joseph Radetzky, who was known for his love of fine food and drink.

This schnitzel sandwich is an homage to my time spent in Austria. It's something you might find on a snack cart on the street in Austria or Germany. A tender chicken schnitzel inside a crusty sub roll with lettuce, mayo, lemon juice, and mustard.

Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden.

Schnitzel is a boneless cut, sliced thinly and typically from the thick flank which can be cooked quickly either as a stir fry with plenty of vegetables or crumbed and pan fried.

Almost every restaurant in Israel has schnitzel on the menu. While various versions exist, my favorite is the traditional version that I love making at home for my kids (and myself of course!). Traditional chicken schnitzel includes topping the chicken breast with egg, dipping in bread crumbs, and then deep-frying.