Jagerschnitzel Recipe

Total Time:

40 minutes(Cooking)



Jagerschnitzel Recipe

This delicious German meal tastes great with a side of potatoes!


4 cutletsveal
1 cupbreadcrumbs
1/2 cupall purpose flour
1egg, beaten with 1 tsp water
1 cupbaby bellas mushrooms, sliced
1/2 cupCabernet (or other red wine)
1/2 cupbeef stock
1/2 cupheavy cream
2 tbspolive oil


  1. Pound the veal with a mallet to 1/4 inch thickness.
  2. Dredge the veal in the flour, then the egg mixture, then the breadcrumbs. Set aside.
  3. Heat an oven to 200*F.
  4. Heat a skillet to medium-high. Add oil.
  5. When the oil is shimmering, add the veal. Do not crowd the pan. Cook the veal on one side until browned, about 4 minutes, then flip. Cook until the breading is crisp.
  6. Place the cooked veal into the oven to keep warm. Season with salt and pepper.
  7. Pour off all but 2 tbsp of the pan drippings, if necessary. Turn the heat to high. Add the mushrooms with a pat butter. Cook until soft.
  8. Remove from heat. Add wine.
  9. De-glaze the pan by scraping the bits. Put skillet back on the heat.
  10. Add 1 tbsp of flour and whisk it in. Allow the roux to color - until about bronze. Lower the heat to medium-high.
  11. Whisk in the cream. Whisk in the stock. Crank the heat and reduce until desired thickness. 12, Plate the cutlets with the sauce and serve.

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