Traditional German Jagerschnitzel Recipe - Plated Cravings (2024)

FAQs

What's the difference between Jagerschnitzel and schnitzel? ›

Jägerschnitzel ('hunter's schnitzel') is a schnitzel with mushroom sauce. Rahmschnitzel ('cream schnitzel') is a schnitzel with a cream sauce, often containing some mushrooms.

Jägerschnitzel from jagdwurst

The dish was popular in East Germany, particularly served in volume at canteens or as a school meal, often served with vegetables and lecsó.

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.

What is the difference between Jägerschnitzel, Wiener schnitzel, and Rahmschnitzel? Jägerschnitzel is pork schnitzel eaten with a creamy mushroom sauce, Wiener Schnitzel is schnitzel that is made from a cut of veal, and Rahmschnitzel is schnitzel served in a cream sauce (which can but doesn't always contain mushrooms).

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes.

The primary difference between the Viennese Schnitzel of Austria and the Cotoletta alla Milanese or Veal Milanese of Italy is the cut of meat. Both are traditionally made from calf and the Milanese comes from the loin with the bone-in, while the schnitzel is without bone and comes from the flank or rump.

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).

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.

What is the Italian version of schnitzel? ›

Don't call it schnitzel and not even cutlet, because in Milan the meat is strictly veal, on the bone, two fingers high, breaded in egg and breadcrumbs and fried in clarified butter. It has only one name: “costoletta” rib, and everything else is irrelevant.

Technically this simple classic is an Austrian specialty rather than German but is widely eaten across both countries. The Austrian dish that most of us are familiar with is Weinerschnitzel, a cutlet that must be prepared with veal.

Schnitzel is not uniquely Jewish yet it is beloved by many Jews. The question is: why? According to most experts, including several top schnitzologists, schnitzelticians and schnitzographers, there are many possible reasons for the strong Jewish connection to schnitzel.

Schnitzel is often eaten plain with just a bit of freshly squeezed lemon juice, but can also be served with a creamy mushroom gravy which is known as Jägerschnitzel.

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine.

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.

The best-known variation on the theme is wiener Schnitzel, or Viennese schnitzel, a designation now protected by German and Austrian law and limited to schnitzel made of veal. Any substitute must be labelled; for example, it would be called wiener Schnitzel vom Schwein if made of pork.