by chefkeem
I've had tons of Jaegerschnitzel in my life, simply because I was born and raised (you guessed it - on Jaegerschnitzels) in Munich, Germany. For this traditional dish, the meat is NEVER breaded.
Right away - "Jaeger" is German for "hunter". Hunters can be found in the woods. So do mushrooms. A proper Jaegerschnitzel recipe calls for a hearty mushroom sauce. Get it?
After my emigration to Austin, Texas, in 1981, I became a chef. Fast-forward to 2009...
A group of investors wanted to open an authentic German restaurant in the beautiful Texas Hill Country. They asked me to be their executive chef. Sure, sounds like fun!
Our menu featured some of the typical German specialties: bratwurst, sauerkraut, red cabbage, rouladen, pork roast, dumplings, wiener schnitzel, and, of course - jaegerschnitzel...lightly pounded cutlets from a pork loin, sauteed to a golden brown, and served with a mushroom sauce.
One evening I was called to a table in the dining room. A guest was upset and wanted to have a word with the chef...
"Excuse me - you want to call yourself a German restaurant and you don't even know how to prepare a Jaegerschnitzel?"
Um...what do you mean, Sir? (Me, still polite and curious.)
"This ain't no Jaegerschnitzel!"
Oh yes it is, Sssir. (You know...how cops say "Sir".)
"Listen...I've had them in a lotta places all over Texas, and if I know one thing it's that a Jaegerschnitzel is breaded!"
Instead of running him through the meat tenderizer, I sat down and explained why he is wrong, and why I should know better because of my personal background and professional expertise.
He finally proved his complete comprehension by simply stating, "I want mine breaded."
Upon further research---and to be somewhat fair to this guest---I found out that most German restaurants in Texas serve Wiener Schnitzels (breaded) with mushroom sauce and then call them "Jaegerschnitzels". Oh well...they sure taste good...so, why not?
 Jaegerschnitzel - The American Way |
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Have you ever had a Jaegerschnitzel? Do you like it breaded or unbreaded?
Interesting comment, Craig. I can't say that I've eaten Jaegerschnitzels in all of Germany's regions, so maybe you're right. It's also possible that things have changed, over the years. It's all good. :)
Saying a properly prepared jaegerschnitzel is not breaded is like saying a properly prepared spaghetti sauce will have meatballs. I wasn't raised in Germany, but I did live there for 5 years and I found recipes differed depending on the region you were in. In northern Germany, schnitzel of all types (jaeger, zigeuner, champignon, etc.) were always served breaded. This was not an Americanized version, but the way Germans in that region prepared it.
Hi Jamie,
it's hard to make a brown pan sauce from scratch, if you prepare only 2 or 3 cutlets. There's simply not enough fond left at the pan bottom. Sure, you could deglaze the brown bits with a little wine or stock, even add a little cream, and serve this over your schnitzels. But you'll get more of a traditional Jaeger sauce with my recommendations above.
See, a classic brown sauce is made from roasted bones, vegetables, tomato puree, and stock. It's a lot of work, and it takes a lot of time. Not worth doing for a couple schnitzels.
chefkeem,
thank you so very much for posting this recipe. I was stationed in Katterbach Germany with the US Army and there was an excellent restaurant right off base. We ate many, many weiner and jager schnitzels while there. I live in South Dakota where there are not any good, authentic German restaurants around. I have been searching the internet for quite some time looking for a mushroom gravy that could come close to the gravy they served there. This one looks to be very close. Was wondering though--your jager sauce recipe is the easy way, is there a better homemade way. I dont mind packaged gravy but homemade is much better. Thank you for any additional input you could share.
Hi Tolovaj,
I now live in Texas, but I grew up in Munich and Vienna. So, everything I know about Schnitzels I've learned from my Viennese mother and grandmother. :)
Thanks for your kind comment.
Living in Slovenia where our cuisine have great impact from bordering Austria I certainly have background on Wiener- and Jaegerschnitzels but I am still learning... The Texas way of making both is surely new to me!
I guess guest is always right... Thanks for interesting story:)
Hahahahahahahahahah! That's what's coming out of me as I type this. Good one, Chef!
Kathryn - the original Jaegerschnitzel was made from dinosaur cheeks. I think.
I have not, and sadly I must be careful about my pork intake so may never get the opportunity. I'm curious whether, since jaeger is German for hunter, the original Jaegerschnitzel was made with wild boar or other game meat. Thoroughly enjoyed this page and the video. I bet your regulars looked forward to stopping by your mobile bistro.
I like both breaded and not-breaded and authentic Viennese schnitzel which Mom use to make in my childhood.
Thanks for the good sauce's recipe.