Jägerschnitzel or Hunter Style Schnitzel is one of the most popular schnitzel varieties in Germany. It is breadcrumb-coated veal/pork/chicken which is served with creamy mushroom sauce. Since it's so well-liked over here, you can easily get instant Jägerschnitzel mixes in most German supermarkets, be they big or small.
I love to use panko bread crumbs instead of the usual western-style bread crumbs. Panko bread crumbs are much coarser and as a result, your schnitzel will be crispier and tastier :)!
Jägerschnitzel - serves 2
- 2 chicken/pork/veal cutlets
- 1 egg, beaten
- 1 tbs oyster sauce (optional)
- Salt and pepper
- 1/2 cup flour
- 1/2 cup panko bread crumbs
- Oil for frying
- 1 Tbsp oil
- 1 Tbsp chopped onion
- 8 -10 champignons, sliced
- Beef/Chicken powder to taste
- 1 Tbsp flour
- 2 Tbsp white wine
- 200 ml cream
- Freshly ground pepper
- Set the eggs, flour and bread crumbs in three different shallow bowls.
- Add oyster sauce, salt and pepper to the egg bowl and mix well.
- One at a time, dredge the cutlet in the flour, then dip in the egg mixture and coat with the bread crumbs.
- Repeat step 3 one more time (optional).
- Deep-fry the cutlets until golden brown.
- Serve with mushroom sauce, salad and fries.
- Sauté the chopped onion with 1 Tbsp of oil.
- Add mushrooms and cook for 2 - 3 minutes.
- Season with beef powder and dust with flour.
- Add white wine, cream and pepper to taste. Cook until sauce is thickened.