Jägerschnitzel with Mushroom and Wine Sauce | Traditional German recipes. Recipe prepared by Helga Wengler and Mitch Lynch. Helga: Because mushrooms were typically harvested in wooded areas, jägerschnitzel takes its name from “hunter’s sauce.”
Helga: Make sauce first and set aside. Because the schnitzel cooks fast, you want to have the sauce ready to spoon onto the meat.
Mushroom Sauce
INGREDIENTS
4 tablespoons butter
⅔ cup wine, sherry or stock
⅔ cup heavy cream
1 onion, finely chopped.
1 pound mushrooms sliced. Use any mushrooms you like.
½ bunch parsley, finely chopped
Salt and pepper
PREPARATION
- Melt butter in skillet and sauté onions 3-4 minutes.
- Add mushrooms and cook for 6-7 minutes.
- Add salt and pepper, then add wine; cook for about 5-6 minutes.
- Add cream, then add a little flour to thicken sauce.
Schnitzel
INGREDIENTS
4-6 pork loins cut ½ to ¾ inches thick. You can also use a chicken breast.
Lemon pepper seasoning
2 eggs
1-1½ cups breadcrumbs. Italian-style, if you like.
4-5 Tablespoons vegetable shortening or oil (for frying schnitzel)
½ to 1 cup flour
PREPARATION
- Set up three shallow dishes: one with flour, one with breadcrumbs and one with beaten eggs.
- Pound meat very thin (Helga wraps the pork loin in plastic wrap first).
- Season meat with lemon pepper or salt and pepper. Dip meat into flour, then egg mixture, then breadcrumbs.
- Heat large skillet. Put vegetable shortening or oil in skillet (Helga prefers canola oil.). Fry meat on both sides (until golden). Turn once (schnitzel cooks fast).
How to serve: Put schnitzel on a dinner plate. Add a spoonful of the mushroom sauce. Garnish with parsley. Serve with spaetzel.
Guten Appetit, Helga!
Above: Helga Wengler and Mitch Lynch prepare Jägerschnitzel, a pork cutlet smothered in a mushroom and wine sauce. Watch Helga and Mitch prepare traditional German recipes on Homeplate Homestyle.
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