Traditional German Jagerschnitzel Recipe - Plated Cravings (2024)

FAQs

What's the difference between Weinerschnitzel and Jagerschnitzel? ›

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.

If you have an air fryer, I find that reheating for 5-6 minutes at 400°F gives the best results and can even be done straight from the freezer without thawing. Otherwise I recommend reheating in a 400°F oven for 10-15 minutes on a wire rack set over a baking sheet. Flip the schnitzel halfway through for even crisping.

Wiener schnitzel (/ˈviːnər ˈʃnɪtsəl/ VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩], 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served with ample quantities of sauce.

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.

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.

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).

Also spelled jaegerschnitzel, it means “hunter's cutlets,” meat pounded thin and served with a mushroom sauce.

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.

What is rahm schnitzel? ›

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

This classic German dish of crispy breaded cutlets smothered in a rich mushroom sauce has to be experienced! Serve it with your favourite carb, like dumplings, spätzle, mashed potatoes or even buttered herbed egg noodles.

Just place them on a cooling rack set over a baking sheet.

In much the same way, putting fried food on a cooling rack means the excess oil will drip off, but there's enough air circulating underneath the food that the bottoms don't get soggy.

“When you crumb just before cooking, the crumbs bubble up nicely and won't stick to the meat, which is how it should be,” he says. “Once the crumbed meat goes in the fridge overnight it tends to go soggy, won't fry up nicely, and won't be as golden and crisp.”

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.

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.

Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I've read in Milan, Italy).

The largest schnitzel weighed 1,208 kg (2663.184 lbs) and was achieved by Rudi Dietl, Werner Biersack, Harry Detterbeck, Fam. Zankl, Stefan Plattner & Oskar Kreiller in Mengkofen, Germany, on 15 September 2019. Comments below may relate to previous holders of this record.