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Quick Schnitzel with Hunter Sauce

German Schnitzel

Think of German food, what comes to your mind first: Sausage or Schnitzel? Either way, this is the food most Americans know if I ask them what German food they know. Here is a quick way to make Schnitzel with Hunter Sauce (Jägersoße).

This recipe is the standard recipe for Schnitzel and it is really easy and not too much work. Often combined with a Schnitzel is the Jägersoße (Jaegersosse) or Hunters Sauce. It’s a simple but tasty sauce from onions and mushrooms.
In the original recipe we use “Creme Fraiche” but our grocery charges so much for a little cup of it, that I use sour cream and a little extra cream instead.

Pommes and Schnitzel

In Germany, we call French Fries “Pommes” which is short for “Pommes Frites” and that is French. Most of the restaurants in Germany have “Pommes and Schnitzel” on their menu but another (probably even more) classic combination is Schnitzel with potato salad. There is usually a garnish of salad, tomatoes and parsley on the plate and some lemon wedges. I wanted to decorate the plate on my picture just like that but it turned out, that my husband had used the salad the evening before. I still had some coleslaw in the fridge so I had to settle for that.

German or Wiener Schnitzel: Pork or Veal?

Both variations are common but again very regional: The Wiener Schnitzel (Wienerschnitzel) is made with veal and the German Schnitzel is made with pork. Meanwhile, people even make Schnitzel with chicken filets which brings us back to American Chicken Fingers, right?

Thinly sliced meat is something that has become more common at German groceries over the years but in my childhood, the butcher would cut them at least thumb thick … and butcher thumbs aren’t thin! If we had made the Schnitzel like that, the breading would have burned until the meat was done. So, to avoid that, we had this meat hammer and would just flat the meat with it until it had the right size. It would of cause also make the Schnitzel like double the size that I have in my video. So if you are adventurous and have a meat hammer, just go ahead and make yourself a huge, flat Schnitzel from a regular sized slice of meat!

Schnitzel on the stick or in a bun

German Schnitzel also tastes when it’s cold! If you want to serve Schnitzel as an appetizer at a party, just cut the meat into smaller pieces, fry them and put them on a stick afterward.

At a German gas station or other places with “snacks to go” you can also often find rolls with Schnitzel as a kind of sandwich. They simply slice a roll, spread some mayonnaise onto it, add a salad leaf, some tomatoes and the Schnitzel. Almost always there will also be a slice of lemon with it.

German Schnitzel

German Schnitzel Recipe

Barbara
Crisp on the outside and delicious juicy on the inside!
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dinner, Lunch (or Dinner), Party Food, Snack
Cuisine Austria, German
Servings 4 people

Ingredients
 
 

For the German Schnitzel

  • 4 slices pork chops
  • 3 Tbsp flour
  • 6 Tbsp bread crumbs
  • 2 eggs
  • some salt
  • some pepper
  • some paprika, ground
  • 5 Tbsp olive oil or 50 g Butter

For the sauce

  • 1 onion cut in cubes
  • 1 package mushrooms, sliced
  • ½ cup whipping cream
  • ¾ cup sour cream or creme fraiche
  • salt
  • pepper
  • some parsley

Instructions
 

  • Wash and dry the pork chops.
  • Scramble the eggs in a deep dish.
  • Add the flour to a flat plate and add the bread crumbs to a different flat plate.
  • Salt and pepper the pork chops and also season them with the paprika.
  • With the seasoned side down, put the pork chops into the flour - one by one - and put them back on their plate. with the flour side down.
  • Salt and pepper the other side of the pork chops.
  • Now put the chops into the flour again. this time with the other side.
  • One by one put the chops into the eggs, then into the bread crumbs until all pork chops are completely covered.
  • Heat a pan and add the olive oil.
  • Put the pork chops intp the hot oil and let them fry on each side for about 4 minutes or until the breading is nice golden and brown.
  • Remove the Schnitzel from the pan and set them aside (preferable in a warm place).
  • Keep the remaining oil in the pan, you need it for the sauce!

The Jaegersauce

  • Add the onions to the pan and fry them until they are sort of translucent.
  • Then add the mushrooms and fry both until slightly browned.
  • Add salt and pepper to taste.
  • Pour the whipped cream into the pan, stirl and add the sour cream or creme fraiche.
  • Let it boil for a little moment.
  • Serve the German Schnitzel with the Jägersauce and sprinkle some parsley into the sauce to give it even more taste. Enjoy!

Notes

German Schnitzel with hunter sauce
Tried this recipe?Let us know how it was!

About The Author

9 thoughts on “Quick Schnitzel with Hunter Sauce”

  1. 4 stars
    Love your recipes. Takes me back to my time posted with my Dad to Baden Baden, Canadian base as a teenager. If only I could go back, I would explore and try so much more that I did as a young girl.

  2. I’d like to try it!
    Do you have a recipe for cougan ? Not sure of spelling. I have my grandmothers
    Cougan pan. I tried it years ago, turned out like a pie .
    Victoria Pence

    1. Hi Victoria,
      unfortunately I don’t know what cougan is. Could it be Kuchen? Not sure since this just means cake and could be any cake. Can you describe it a little and tell me what area of Germany your grandmother came from? That could help.
      Best,
      Barbara

  3. Step #2 says to scramble the eggs. What eggs? There are none listed in the “ingredients.”

    1. They must have fallen out of the basket *lol*
      No, seriously, sorry for that, I fixed it! 2 eggs!

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