Saturday, October 24, 2009

German Jaeger Schnitzel

There is something about this time of year that makes me appreciate my German heritage (Dad's side of the family). When I think October, I think Octoberfest. In the US, Octoberfest activities are featured throughout the month of October. In Germany, Oktoberfest is a sixteen day festival, held in Munich, commencing on the third Saturday in September. It is a huge folk festival, with lots of great food, and of course beer. Although Oktoberfest has officially ended (September 19th - October 4th this year) the cool fall weather is perfect for hearty German food. I was in the mood for a creamy mushroom sauce ever since I saw this amazing dish on Ciao Chow Linda. I need to make that pasta dish! Well, back to the jaegerschnitzel... lightly breaded, pan fried pork cutlets topped with a creamy mushroom wine sauce - lecker!

Jaegerschnitzel with Mushroom Sauce
By Jennifer McGavin,

•1 small shallot or onion, 1/2 c. chopped
•1 T. butter
•8 oz. mushrooms, sliced
•1/2 c. broth
•1/2 c. white wine
•1/2 c. + 2 T. half and half or cream, divided
•2 T. flour or brown rice flour
•1/4 tsp. salt
•Freshly ground pepper
•3 T. fresh parsley, chopped
•1 lb. (400 grams) pork cutlets from roast cut 1/4 - 1/2 inch thick
•3 T. flour or brown rice flour
•1/4 tsp. salt
•Freshly ground pepper
•1/4 tsp. cayenne pepper, or to taste
•2 T. butter

Note: I used onion, not shallot, and heavy cream.

Jaegersauce Preparation
Sauté onion until translucent, add sliced mushrooms, brown for 5 minutes. Add broth and wine, cook 3 minutes. Add 1/2 cup of half and half or cream, bring to a boil and simmer for several minutes. Mix remaining 2 tablespoons of cream with 2 tablespoons of flour. Add flour slurry to mushroom mixture and bring to a boil, stirring to avoid clumps. Add parsley, salt and pepper to taste. Keep warm while cutlets are cooked.

Schnitzel Preparation
Melt 2 tablespoons butter in skillet. Lay out cutlets on cutting board, cover with plastic wrap and pound until thin (1/4 inch thick or less). Dip in flour mixed with pepper, salt and cayenne pepper, shake off extra flour and sauté in 2 tablespoons butter for 3 minutes on each side.

Serve with sauce and potatoes.


  1. Can I have some of this for dinner with your eggplant on the side?

  2. Well, hello, fellow German! You must have spotted my Oktoberfest recipes. I have many more to post, but I'm a little overwhelmed with so many recipes and photos to organize! I love Jaegerschnitzel. Haven't eat it in some time. This would definitely go well with red cabbage, spaetzle- or even just Farmer potatoes.
    Thanks for stopping by my kitchen.

  3. Perfect Octoberfest meal! The cream sauce looks incredible...I bet it would be great with egg noodles too.

  4. Now THAT is something I have never tried! It looks like a great dish!