Classic German Hunter's Schnitzel with Creamy Mushroom Sauce
Classic German Hunter's Schnitzel, or Jaeger Schnitzel, features tender pork fillets lightly seasoned and pan-fried to golden perfection. This dish is beautifully complemented by a luxurious and creamy mushroom sauce made with mixed mushrooms, onions, and cubed ham, simmered gently with sherry and cream. It's a quintessential German comfort food that pairs wonderfully with spaetzle, potatoes, or your choice of steamed vegetables, making it a versatile option for a hearty meal.
4
Servings
562.5 kcal
Calories
11
Ingredients
Ingredients
Pork fillets
4 (approx. each 200g)
Salt
to taste (none)
Black pepper
to taste (freshly ground)
Cooked ham
100 g (cubed)
Mixed mushrooms
100 g (sliced)
Oil
4 tablespoons (for frying)
Fresh parsley
1/2 bunch (chopped)
Sherry wine
100 ml (none)
Meat broth
150 ml (none)
Cream
100 ml (none)
Onion
1 (finely chopped)
Instructions
1
Thoroughly wash and pat dry the pork fillets using kitchen paper. Generously season both sides of each fillet with salt and freshly ground black pepper.
2
In a large pan, heat the oil over medium-high heat. Once the oil is hot, add the seasoned pork fillets, frying each side until they are golden brown and fully cooked. Remove the fillets from the pan and keep them warm under foil or in a low-heat oven.
3
In the same pan, add the finely chopped onion, cubed ham, and sliced mushrooms. Sauté the mixture for about 2-3 minutes, stirring occasionally until the onions begin to soften and the mushrooms release some of their moisture.
4
Slowly pour in the sherry wine, and increase the heat to bring the mixture to a gentle boil. Allow the liquid to reduce slightly as it deglazes the pan.
5
Add the meat broth and reduce the heat to medium. Stir in the cream, allowing the sauce to heat through without bringing it to a boil. The sauce should thicken slightly and coat the back of a spoon.
6
Mix in the fresh chopped parsley, stirring to combine the flavors.
7
Serve each schnitzel fillet smothered in the creamy mushroom sauce over a bed of spaetzle or alongside potatoes or your preferred vegetables.
Nutrition Information
37.5 g
Fat
8.75 g
Carbs
34.5 g
Protein
1 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Classic German Hunter's Schnitzel?
Also known as Jaeger Schnitzel, it is a traditional German dish featuring pan-fried pork fillets served with a rich, creamy mushroom gravy.
What kind of meat is used in this recipe?
This recipe uses four pork fillets, approximately 200g each.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
Is the schnitzel breaded in this version?
No, this is a 'Natur-Schnitzel' style where the pork is seasoned and pan-fried without breading.
What are the main ingredients for the mushroom sauce?
The sauce consists of mixed mushrooms, onions, cubed ham, sherry wine, meat broth, cream, and fresh parsley.
Can I substitute the pork with another meat?
Yes, you can easily substitute the pork fillets with chicken breasts or veal cutlets.
What kind of mushrooms should I use?
The recipe calls for mixed mushrooms; you can use button mushrooms, cremini, chanterelles, or a combination of your choice.
How many calories are in one serving?
Each serving contains approximately 562.5 kcal.
What is the fat content of this dish?
One serving contains 37.5 g of fat.
Is this recipe high in protein?
Yes, it provides 34.5 g of protein per serving.
What can I use instead of sherry wine?
If you prefer not to use sherry, you can substitute it with white wine or additional meat broth with a splash of lemon juice.
What sides go well with Jaeger Schnitzel?
It is traditionally served with spaetzle, boiled or mashed potatoes, or steamed vegetables.
How do I prepare the pork fillets?
Wash and pat the fillets dry, then season both sides generously with salt and freshly ground black pepper.
How long should I sauté the mushrooms and onions?
Sauté them for about 2-3 minutes until the onions soften and mushrooms release their moisture.
Do I need to boil the cream sauce?
No, you should stir in the cream and heat it through without bringing it to a full boil to prevent the sauce from breaking.
What is the purpose of the cubed ham in the sauce?
The cubed ham adds a savory, smoky depth of flavor to the mushroom cream sauce.
How much sherry wine is required?
The recipe uses 100 ml of sherry wine for deglazing the pan.
Can I use dried parsley instead of fresh?
Fresh parsley is recommended for the best flavor, but you can use dried parsley if needed (use about one-third of the amount).
Is this recipe suitable for a low-carb diet?
With only 8.75 g of carbohydrates per serving, it is relatively low in carbs if served without high-carb sides like pasta or potatoes.
How do I keep the schnitzels warm while making the sauce?
You can keep the fried fillets warm under aluminum foil or in an oven set to a low temperature.
What type of oil should I use for frying?
A neutral oil with a high smoke point, such as vegetable or canola oil, is best for pan-frying the pork.
Can I make this recipe dairy-free?
You can attempt a dairy-free version by using a plant-based heavy cream substitute, though the flavor profile will change.
How much meat broth is needed?
You will need 150 ml of meat broth for the sauce.
What should the consistency of the sauce be?
The sauce should be thick enough to lightly coat the back of a spoon.
Can I add garlic to the sauce?
While not in the classic recipe, adding a clove of minced garlic with the onions is a popular variation.
How do I deglaze the pan?
After sautéing the vegetables, pour in the sherry wine and increase the heat, scraping the bottom of the pan to release the flavorful browned bits.
Is there any fiber in this meal?
There is approximately 1 g of fiber per serving, primarily from the mushrooms and onions.
How do I ensure the pork stays tender?
Avoid overcooking the fillets; fry them just until golden brown and cooked through, then remove them immediately from the heat.
Can I use beef broth instead of general meat broth?
Yes, beef broth works very well and adds a robust flavor to the mushroom sauce.
What is the traditional way to serve the sauce?
The sauce is typically smothered directly over the schnitzel fillets just before serving.