Tuesday, October 15, 2013

German Comfort Food: Jägerschnitzel

A huge part of the immigrant experience is missing food all the time. One should think you get used to it after 18  years. But it doesn't seem to work that way. In fact, as I get older, I find myself getting melancholic and missing things that I didn't even care that much about when I lived in Germany.

green Mushroom Dress
German food is not exactly healthy food. If you want to see current statistics you can find them in this recent article on obesity in Germany. Just like the US obesity is a huge problem in the Vaterland. So if you are trying to lose weight the following recipe is not for you. But if you are in search for comfort food - rest assured this will do the trick for you. Lots of comfort here. =)

If you have travelled to the Vaterland, no doubt, you came across a Kneipe  (Pub) or two that served Schnitzel. Schnitzel, is a piece of pork that has been flattened out by beating it into submission, then breaded and fried. Schnitzel comes in many different variations. It’s basically the German version of a  chicken fried steak. 

So when I get homesick or sad my fix is:Jägerschnitzel. Like I said, Schnitzels are available in combination with various sauces or toppings. You can order Wiener Schnitzel, Hungarian Schnitzel, or Jägerschnitzel = Hunter’s Schnitzel. Since I love mushrooms this has always been my favorite.

If you love mushrooms you should give it a try. Even better if you get hold of fresh mushrooms, I am sure they would make this dish even more delicious!

Ingredients for Jägerschnitzel:

  • 500g Champignons or other small mushrooms, I used Portobello mushrooms

  • 2 slices bacon diced

  • 1 small onion diced

  • 125ml vegetable broth

  • 125ml cream (I use milk to cut down on fat)

  • ½ teaspoon thyme

  • ½ teaspoon salt

  • Freshly ground pepper

  • slab of pork

  • flour

  • 2 eggyolks beaten

  • Breadcrumbs

  • Butter

How to cook se Schnitzels:

1.Wash pork and pat dry. Lay the meat on a cutting board, cover with Seran wrap and pound on it with a meat hammer until the pieces of meat are very thin. Sprinkle generously with salt and pepper. Drag both sides of the meat first through flour, then egg yolks, and last breadcrumbs.

2. Fry the pork pieces on both sides until golden brown. Take from pan and reserve in a warm place.

3.Make the mushroom sauce. Wash the mushrooms and slice. Thick slices are okay! Saute mushrooms in butter until they start excuding liquid. Take them out of pan and reserve in bowl. Put oninios in pan and brown lightly, add the bacon pieces, and cook with the onions for a few minutes. Put mushrooms back in the pan. Add broth and milk or cream, and thyme. Cook this sauce on low until most of the liquid is gone. This will take about 15 minutes or more. This sauce should not be runny because it is served on the crispy fried pork. So you want a thick sauce.


Traditionally Schnitzel is served with a side of French fries and a salad. I served it with a baked potato on the side this week. It was really yummy with the mushroom sauce on top.

Sorry about the dark photos! The lighting was not very good while I was cooking. I may have to retake the photos - make more Schnitzel soon!


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