Traditional German Jagerschnitzel Recipe - Plated Cravings (2024)

FAQs

What does schnitzel mean in German? ›

In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones.

Most people will tell you that the difference is just the choice of meat, pork for German Schnitzel and veal for Wiener Schnitzel, but it's so much more. Jägerschnitzel is simply breaded (or not) pork Schnitzel (cutlet) served with mushroom gravy.

Jägerschnitzel (German for 'hunter's cutlet', in French escalope chasseur) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle noodles.

Jägerschnitzel is one of Germany's best known dishes. Also spelled jaegerschnitzel, it means “hunter's cutlets,” meat pounded thin and served with a mushroom sauce. Easy to make, and a great way to celebrate a successful hunt.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Place into the fridge, uncovered, for one hour before cooking. This step dries the breading and ensures it will stick perfectly to the meat during the frying process. As long as you fry in hot oil, it will come out perfectly crispy with all of its breading intact!

What's a Good Side Dish for Schnitzel? Pork and chicken schnitzel are traditionally served alongside potatoes and vegetables for a hearty meal or a zingy summer salad for a lighter one. Almost any type of potato works with pork schnitzel, but our favorites are red-skinned potato salad or buttery mashed potatoes.

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

You want a quick dish, but still something special? Then veal scaloppine, Italian-style escalopes are just the thing: with a fruity hint of lemon or with the subtle herbal aroma of wine, depending on your taste.

Why is schnitzel pink? ›

The pink colour can be due to a reaction between the oven heat and myoglobin, which causes a red or pink colour. It can also occur when vegetables containing nitrites are cooked along with the meat. Because food safety cannot be judged by colour, it is very important to use a food thermometer when cooking ground beef.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.

The history of schnitzel starts in Austria

The dish quickly spread throughout Austria and Germany, and became a staple of traditional German and Austrian cuisine. It was often served with potatoes, cabbage, or other hearty side dishes, and was a popular choice for family meals and celebrations.

Veal – The Various Cuts

The popular Wiener schnitzel is made using meat from the leg of the calf. The meat from the back is generally well suited to chops, while the breast is quite flat and is very tasty when stuffed. The neck meat is cheaper, juicy and slightly tougher than other cuts.