Jägerschnitzel (hunter-style pork cutlet with mushroom sauce)

Jägerschnitzel, or “hunter’s cutlet”, is one of the most popular meat dishes in German restaurants and homes: a fried pork cutlet with a rich mushroom and onion sauce. The mushroom sauce gives a deep, earthy flavour and becomes silky with cream. It is served with Spätzle or potatoes.

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Method

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1. Season the cutlets with salt and pepper and dredge them in flour, shaking off the excess.
2. Fry the cutlets in hot oil over medium heat for 3-4 minutes per side until golden and cooked through; remove and keep warm. ⏱ Timer: 3 min
3. In the same pan, melt the butter and fry the onion until soft.
4. Add the mushrooms and fry over high heat for 5-6 minutes until their liquid evaporates and they take on colour. ⏱ Timer: 5 min
5. Stir in the tomato purée, pour in the beef stock and boil for 5 minutes. ⏱ Timer: 5 min
6. Add the cream, boil until thick and season with salt and pepper.
7. Return the meat to the sauce, sprinkle with parsley and serve with Spätzle.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Do not wash the mushrooms for long, and fry them over high heat so they colour rather than stew.
• Do not overcook the meat, as the flavours meld in the sauce and it softens further.
• Fresh parsley and a little lemon juice add freshness at the end.

Frequently asked questions

What is “Zigeunerschnitzel”?

Another German cutlet variant with a pepper sauce; today the name is considered outdated in many places, so it is often called “Paprikaschnitzel”.

Is it good breaded?

Yes, a breaded version of Jägerschnitzel also exists, but the traditional unbreaded one is also popular.

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