Jägerschnitzel - Hunter Style Schnitzel

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

The Cutlets

• 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

The Mushroom Sauce

• 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

Instructions

The Cutlets

1. Set the eggs, flour and bread crumbs in three different shallow bowls.
2. Add oyster sauce, salt and pepper to the egg bowl and mix well.
3. One at a time, dredge the cutlet in the flour, then dip in the egg mixture and coat with the bread crumbs.
4. Repeat step 3 one more time (optional).
5. Deep-fry the cutlets until golden brown.
6. Serve with mushroom sauce, salad and fries.

The Mushroom Sauce

1.  Sauté the chopped onion with 1 Tbsp of oil.
2. Add mushrooms and cook for 2 - 3 minutes.
3. Season with beef powder and dust with flour.
4. Add white wine, cream and pepper to taste. Cook until sauce is thickened.