German Food - Hunter's Cutlet (Jaeger Schnitzel)

German Hunter’s Cutlet – Jaeger-Schnitze

Traditionally German Jaeger-Schnitzels were cutlets made from game or wild pigs and covered with a pan gravy made with wild mushrooms. Today, they are usually made from pork or sometimes also veal and cultivated mushrooms are generally used. As opposed to Wiener-Schnitzels, which are always made from veal and are breaded, Jaeger-Schnitzels are sautéed either plain or with a light coating of flour. Any type of mushroom works fine, but some people prefer a mixture of several different types.

After frying the cutlets in butter or oil, they are removed from the pan and the mushrooms are browned and a tasty gravy is then made. Some people claim that the southern specialty, chicken fried steak originated from the Jaeger-Schnitzel. Jaeger-Schnitzel is usually served with spaetzle and red cabbage.

Other related schnitzel variations are:

• Zigeuner-Schnitzel(Gypsy Cutlet) – covered in a sauce of red peppers, mushrooms, onions, tomato paste, red wine and chicken broth.
• Paprika-Schnitzel – topped with tomato sauce seasoned with paprika and red peppers.
• Käse-Schnitzel – covered with melted cheese.
• Rham-Schnitzel – covered in a pepper-cream sauce.
• Schnitzel a la Holstein – topped with a fried egg, onions and capers.

Difficulty: Moderate

Preparation Time: 30 Minutes

Cooking Time: 40 Minutes

Ingredients:

4 Thin Pork Cutlets (about 6 in. x 4in. x ¼ in. thick)

1 Small Onion peeled and finely chopped

12 Oz. of Mushrooms washed and sliced

1/4 Cup Flour

1 Teaspoons Salt

½ Teaspoon of Black Pepper

½ Stick of Butter

1 Cup of Chicken or Veal Stock

Cooking Instructions:

1. Salt and pepper each cutlet and coat them on all sides with flour.
2. Heat the butter in a skillet and brown the cutlets on both sides.
3. Remove the cutlets to a warm plate and add the onions and the mushrooms to the pan and continue cooking over moderate heat until the mushrooms release their liquid.
4. Add the stock and cook until the sauce thickens.
5. Place each Schnitzel on a plate and pour some of the mushroom gravy on each one.

You could also make this dish with veal. Using a combination of different mushrooms would add complexity. You could also use a half-cup of red wine to de-glaze the pan and boil it down a little before you add the stock.

=========================================