Craving authentic German jager schnitzle (veal) with jager sauce~Anyone have a good receipe?

Question

When I was stationed in Germany one of my favorite comfort foods was Jager Schnitzle (veal) with jager sauce poured over the schnitzle and fries. It was sooo good and I have yet to find a receipe anywhere online that comes close. I would really appreciate help.

Thanks in advance ;)

Answer 1

If you like it breaded, can't you just dredge the pork in flour, and fry, and adapt the recipe? Seems like a good idea!

Answer 2

JAEGER SCHNITZLE IS MADE WITH PORK. VIENNER SCHNITZLE IS MADE WITH VEAL

Answer 3

I've had the jaeger schnitzel in germany too (and ate it weekly in sydney where it is really popular) and this recipe is the closest i have found to the authentic taste.  i live in spain now and make this recipe once a month or so...

http://www.tasty-german-recipe.com/jaege...

Answer 4

I make the sauce with sauted mushrooms, onions, paprika, tomato sauce and add some heavy cream, I like caraway so I add some when sauting the mushrooms and onions, a dash of garlic is fine to, make lots as ti is a good sauce for any meat.

I double bread my veal cutlets, make sure to season the breadcrumbs, I use salt, pepper, garlic powder, thyme and some dried parsley, and fry ins a shallow pan with a combo of oil and a bit of butter for flavour, keep them warm in the oven with the fries, even good serve with spatzli.

Answer 5

Traditional jagerschnitzel isn't breaded, and yep, it's made with pork.  But I'll give you a recipe anyway!  Hope you enjoy:

8 3-ounce boneless pork loins

4 tbs flour

4 tbs. oil

4 tbs. butter

4 strips bacon

4 green onions, diced

2 c. portabella mushrooms, sliced

1/2 c. dry red wine

1 c. beef broth

1 c. cream

pinch of paprika

pinch of nutmeg

salt and pepper to taste

4 tbs. snipped fresh parsley

Pound each steak until thin.

Beat egg and water together.

Dip each steak into the egg mixture and then into the flour.

Heat the oil and butter in a frying pan and brown steaks on both sides, about two to three minutes per side.

Remove the steaks from the pan and keep warm.

In a separate frying pan, cook bacon until crisp.

Remove bacon, drain on a paper towel, crumble.

Pour out all but one tablespoon of bacon drippings.

Place pan back on the burner; add the green onions and mushrooms to the drippings and sauté for 30 seconds.

Lower heat to medium low and add in wine, broth and cream.

Simmer on low for two minutes, then stir in paprika and nutmeg.

Season to taste with salt and pepper.

Serve sauce on top of steaks, garnish with the bacon bits and snipped parsley.