📝 About This Recipe
Transport yourself to the heart of the Black Forest with this quintessential German classic, featuring tender, golden-brown schnitzel smothered in a rich, earthy 'Hunter's' sauce. Unlike its Wiener cousin, the authentic Jägerschnitzel is traditionally unbreaded to allow the cutlet to soak up the savory notes of forest mushrooms, bacon, and a hint of dry Riesling. It is the ultimate comfort food—a harmonious balance of crispy meat and a deeply umami-rich cream sauce that embodies the rustic elegance of German woodland cooking.
🥗 Ingredients
The Schnitzel
- 4 pieces Veal or Pork loin cutlets (pounded to 1/4 inch thickness)
- to taste Salt and freshly ground black pepper
- 1/2 cup All-purpose flour (for dredging)
- 3 tablespoons Clarified butter (Ghee) or Oil (for searing)
The Hunter Sauce (Jägersoße)
- 12 ounces Fresh Cremini or Button mushrooms (cleaned and sliced)
- 2 slices Smoked bacon (Speck) (finely diced)
- 2 small Shallots (finely minced)
- 1 clove Garlic (minced)
- 1/2 cup Dry White Wine (Riesling or Pinot Grigio) (to deglaze)
- 1 cup Beef stock (high quality)
- 1/2 cup Heavy cream
- 1 teaspoon Tomato paste (for color and depth)
- 1 teaspoon Fresh thyme (leaves only)
- 1 tablespoon Cold butter (to finish the sauce)
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
Place the cutlets between two sheets of plastic wrap and use a meat mallet to gently pound them to an even 1/4-inch thickness. This ensures even cooking and tenderness.
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2
Season both sides of the meat generously with salt and black pepper. Let them rest for 5 minutes at room temperature.
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3
Lightly dredge each cutlet in the flour, shaking off any excess. You want a very thin, translucent coating, not a heavy crust.
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4
In a large skillet, heat the clarified butter over medium-high heat until shimmering. Sear the cutlets for 2-3 minutes per side until golden brown. Remove and keep warm on a plate covered with foil.
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5
In the same skillet (don't wipe it out!), add the diced bacon. Fry until the fat renders and the bacon begins to crisp.
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6
Add the sliced mushrooms to the skillet. Cook undisturbed for 3-4 minutes to allow them to brown and develop a deep umami flavor before stirring.
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7
Stir in the minced shallots and cook for another 2 minutes until translucent. Add the garlic and tomato paste, stirring for 1 minute until fragrant.
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8
Pour in the white wine to deglaze the pan, scraping up all the brown bits (fond) from the bottom with a wooden spoon.
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9
Add the beef stock and thyme. Bring to a simmer and let the liquid reduce by half, which should take about 5-7 minutes.
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10
Lower the heat to medium-low and stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
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11
Taste the sauce and adjust seasoning with salt and pepper. Whisk in the cold tablespoon of butter for a glossy, professional finish.
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12
Return the schnitzels (and any accumulated juices) to the pan for 1 minute just to warm through, or plate the meat and pour the sauce over the top immediately.
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13
Garnish with a shower of fresh parsley and serve with a lemon wedge on the side to cut through the richness.
💡 Chef's Tips
For the best flavor, use a mix of mushrooms like chanterelles and cremini to add complexity. If you prefer the breaded version (common in some regions), bread the schnitzel with egg and panko but serve the sauce on the side to keep the crust crispy. Clarified butter is the secret to that authentic German taste; it has a higher smoke point than regular butter and a richer flavor. Do not overcrowd the pan when searing the meat; work in batches if necessary to ensure a proper golden sear rather than steaming the meat. If the sauce gets too thick, simply whisk in a tablespoon of beef stock or water to loosen it back to a velvety consistency.
🍽️ Serving Suggestions
Serve alongside homemade Spätzle (German egg noodles) to soak up every drop of the mushroom gravy. A side of Rotkohl (braised red cabbage) provides a sweet and sour contrast to the savory sauce. Pair with a crisp, dry German Riesling or a cold Pilsner to balance the richness of the cream. For a lighter option, a simple cucumber salad (Gurkensalat) with dill and vinegar is a traditional accompaniment. Pan-fried potatoes (Bratkartoffeln) with onions and bacon make for an incredibly hearty, rustic meal.