Jaeger Schnitzel

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Loved this. I served with poppy seed spaetzle fried in butter and steamed brocoli. Made with boneless porkchops which I beat with a mallet. Added a lot more pepper, black and white and some garlic. Otherwise, same as recipe. Would definitely make again.

When I was in Georgia, I went to a german restaurant and had jaeger schnitzel,but was veal. They fried the meat so it had a delicious crispy crust and then put a creamy mushroom sauce over it last minute and served with spaetzle. Boy, would I love to have that recipe, too.

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This receipe is fantastic! It took me more like 60 minutes total to fix using thin bone-in porkchops, not including the time it took me to make homemade spaetzle.

I couldn't find any fresh thyme today, so I substituted a sprig of fresh rosemary instead. I also used portabello & porcini mushrooms. I also like my gravy a bit on the thicker side so I added 1 tablespoon of wet cornstarch.

My wife who is not a big mushroom eater, said it was absolutely wonderful, nice and earthy but not overly mushroom earthy. Even my kids ate the sauce without complaining.

I used the FN spaetle receipe, adding 1/4 tsp of cayenne pepper and 1/4 tsp of white pepper, and instead of water, I use chicken stock. After I boil them, then I fry them in fresh garlic and butter until golden. My kids go ape over these, and they were absolutely wonderful with the Jager sauce.

Yum!!!!

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I made the recipe with pork chops and omitted the bacon to lower the fat content. It came out excellent. I served it with Spaetzle and braised red cabbage. The whole dinner companion loved it. I highly recommend it.

I ate a Jaegerschnitzel in some German inn in Catskills a few years ago, and the taste stayed with me since then. I was looking for a good recipe for quite a while, and this one comes quite close to the culinary heaven experience.

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My husband is German and remembers his step-mother's kitchen smelling just like this! It was wonderful. I made spaetzle and it was a fabulous meal. Thanks, Wolfgang!

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I too am from Deutschland (Germany from a town on the Mosel river called Merl near Zell-Kaimt (not Zell am-See Wolfgang is a brilliant artist and in this way this recipe is an interpretation of a classic. As you can see be reading below there are many variations.
Where I am from it is a pork cut that is breaded fried with a thick mushroom cream sauce served with pommes (french fries and salat. I have gone to other regions and had it as veal (never as steak. Like anywhere the local menu depends much on how rich the area is, what the history is, who they have as neighbors and that sort of thing.
Here is the Definition as is known.

Online Etymology Dictionary - Cite This Source - Share This
schnitzel
veal cutlet, 1854, from Ger. Schnitzel "cutlet," lit. "a slice," from Schnitz "a cut, slice" (+ -el, dim. suffix, from schnitzen "to carve," frequentative of schneiden "to cut," from O.H.G. snidan, cognate with O.E. sni?an "to cut," from P.Gmc. *snithanan.

I have prepared this recipe and though it is good as a recipe it isnt what I was raised on. I have never been to Passau itself but I have been to the east (Buyern-Munchen ist miene Lieblingsfu?ball-Mannschaft but i dont think that I remember what there schnitzel was like... so it is possible that that close to another border it would be different. My recomendation?... try them all and decide what you like. (and now when I go on vacation i will have to go east for a day and do some research :

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I am from Passau and we cooked this at home often. This is just the way I remember it! Sehr Gut! Sehr Smekt!

As for Mr. Anonymous, Jager does mean Hunter, but Schnitzel is a meat dish. Jaeger is the manner in which the dish is prepared.. In this case it was venison originally because deer were common in the countryside in earlier years. As they became less numerous, other forms of meat were substituted, such as veal, pork and beef.

Regardless of the meat, Jaeger Schnitzel is Wunderbar and a lovely dish and this particular recipe is authentic.

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Prepared this for a dinner party of 8 a couple of weeks ago. One of the guests raised in Germany. Used a German Fried Potato Recipe found on another site.

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Loosely translated, Jaeger Schnitzel means "Schnitzel as the Hunter." Somehow, the mighty hunter stalking and shooting the wiley milk-fed calf in a box or even the swift-footed beef cow doesn't seem correct. In fact, every Jaeger Schnitzel I ever had in Germany consisted of a Pork Schnitzel or the original wild boar schnitzel

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Very tastey! I didn't have pearl onions so I used what I had on hand - red onions. I used pork steak that I pounded thin instead of veal. My kids loved this dinner. We served it with home made spetzel. Perfect German dish.

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This recipe was very easy and very flavorful. I had to use chicken stock instead of veal stock, but it still tasted great. I highly recommend it.