Classic Jägerschnitzel Recipe – Hunter's Schnitzel (2024)

Published: · Modified: by Helene Dsouza

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (1)Helene Dsouza

Classic Jägerschnitel prepared with either veal, pork, turkey, or chicken meat in a creamy chanterelle mushroom sauce. This is a one-pan skillet recipe.

Total Time: 40 minutes minutes

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

3 cutlets

4.9 from 10 votes


Classic Jägerschnitzel Recipe – Hunter's Schnitzel (2)

Enjoy this classic Jägerschnitzel recipe in a creamy mushroom sauce this fall.

The meat dish is also spelled as Jagerschnitzel or Jaegerschnitzel or Jager Schnitzel.

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (3)

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (4)

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Jump to:
  • 📕 What is Jägerschnitzel?
  • 🥩 What is it made of?
  • 🍄 Choice of mushrooms
  • 🔪 How to make it?
  • 📖 Recipe
  • 🥣 Serving
  • 💬 Comments

📕 What is Jägerschnitzel?

The classic Jägerschnitzel is a flattened non-breaded Schnitzel meat variation cooked and served in a creamy white wine mushroom sauce.

The dish is popular in Austria, Germany, Switzerland, and France, although the classic Jägerschnitzel is part of the Austrian cuisine. It may also be known as a Jagaschnitzel in some dialect variations in Austria.

Traditionally, the meat is a veal schnitzel or a pork schnitzel, as it is common in these regions.

In French, the Jagerschnitzel recipe is known as Escalope chasseur which means Hunter's Schnitzel translated.

Jäger means Hunter in general, and you might have encountered the name on my Jägertee recipe.

German immigrants introduced the Jägerschnitzel and hunter sauce recipe to the US, however, a breaded version is more popular over there.

Other versions, which call for a breaded cutlet exist in the former DDR.

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (5)

🥩 What is it made of?

The Meat

The original classic Jägerschnitzel is completely unbreaded and prepared with either veal or pork meat.

I used a veal cutlet in my pictures and video but you are free to use a pork cutlet or even turkey or chicken meat.

Veal meat is more tender, retain's it's flavor and taste all the better with the mushroom jagerschnitzel sauce.

A similar dish with chicken is the Chicken Geschnetzeltes.

The meat in jaeger schnitzel is flattened so that the meat fibers are tenderized.

The Sauce

The schnitzel sauce is what makes the Jägerschnitzel and it's prepared in one-pan with the Schnitzel.

Shallots, garlic and mushrooms are sauteed until soft.

The sauce is formed by deglazing the sauteed ingredients in the pan with the white wine.

And tomato sauce, cream, and seasoning are added to thicken and to create the typical flavor profile of a creamy Jaeger sauce, a hunter's sauce.

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (6)

🍄 Choice of mushrooms

The classic Jagerschnitzel calls for chanterelle and or morchella mushrooms.

Chanterelle are bright yellow-orange and morchella look like a sponge in the forest.

However, other mushrooms such as the common button mushrooms (the one you get in stores), portobello, oyster mushrooms, shiitake or cremini are suitable as well.

Use fresh mushrooms that you get locally for this Jägerschnitzel recipe.

I used chanterelle mushroom sin my pictures and video because we had foraged the mushrooms in the forest in central Europe.

Brushing vs Rinsing vs Peeling Mushrooms

Every continent has a different take on that.

In Europe, it is advised to brush your mushrooms because you don't want to reduce the quality of your mushroom.

In school, they will teach you to peel them too but rinsing mushrooms in Europe is a big nono.

Rinsing mushrooms will result in soggy mushrooms as the gills take in the water and some varieties get damaged as well.

In North America, the FDA suggests washing the mushrooms because there might be a risk to food safety.

It is up to you how you handle your mushrooms and I think it depends too where you got your mushrooms from.

If I buy commercial mushrooms, I will most probably wash them because I don't know where they have been and mushrooms are treated with pesticide.

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (7)

🔪 How to make it?

Preparing this low carb jager schnitzel recipe is rather easy and you can do that in one pan.

The full printable recipe [+video] with instruction and ingredient details can be found at the bottom of this post.

Step 1

Flatten your meat cutlet with a meat mallet, the thinner the better.

Season your meat with salt and black pepper on both sides and keep aside.

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (8)

Step 2

Heat up a pan and sautee your onion with the garlic and mushrooms.

Cook your mushrooms until you are left without extra liquids in your pan (mushrooms lose water)

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (9)

Deglaze with the white wine and continue to add in the tomato sauce, parsley and cream.

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (10)

Combine all ingredients and cook your sauce for a minute or two.

Step 3

Place the cutlet meat pieces into the Jägersauce in the pan so that the meat is covered by the mushroom gravy ingredients.

Simmer and turn the meat to cook on all sides evenly for a few minutes on medium-high heat.

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (11)

Note that flattened meat cooks faster through and that the cooking time depends on the meat variety that you used.

Serve hot.

📖 Recipe

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (12)

Classic Jägerschnitzel Recipe

Classic Jägerschnitel prepared with either veal, pork, turkey, or chicken meat in a creamy chanterelle mushroom sauce. This is a one-pan skillet recipe.

4.91 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: Austrian, French, German

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 cutlets

Calories: 459kcal

Recipe by: Helene Dsouza


For the Jägerschnitzel

For the Sauce:

  • 1 Tablespoon Butter
  • 1 Onion
  • 1 Piece Garlic Clove chopped
  • 1 Pound Mushrooms *see Notes
  • ½ Cup White wine
  • ¼ Cup Tomato Sauce
  • ¼ Cup Parsley Fresh fresh cut packed
  • ½ Cup Table Cream


  • Parsley Fresh optional

US - Metric


  • Keep all your fresh ingredients ready, the meat, onion sliced, garlic chopped and the mushrooms cleaned and cut into smaller pieces.

  • Flatten your meat with a meat mallet so that the cutlets get stretched out.

  • Season your cutlets on both sides with salt and black pepper and keep aside.

  • Heat up a skillet with the butter and sautee your onion slices soft and translucent.

  • Add the chopped garlic and mix.

  • Add the mushrooms into your pan and cook so that the mushroom reduce in size and you can mix the contents of your skillet. The mushrooms will lose a lot of liquids.

  • Deglaze with the white wine over high heat and stir cook for a minute before taking the heat down to medium.

  • Now add in the tomato sauce and parsley. Mix and combine.

  • Pour in your cream and stir cook for a minute or two to incorporate all the ingredients well.

  • Make some space in the center and place in each cutlet one by one and cover with the mushroom gravy. That way your meat gets to simmer gently over medium heat.

  • Turn your cutlets in the pan and cook on all sides until they are done. (the cooking process is fast).

  • Serve hot with spaetzle, noodles or cooked rice.


  1. For the meat, pick veal, pork, turkey or chicken cuts to make the cutlets.
  2. For the mushrooms, pick a variety that you like or whatever you get in your local grocery supermarket. See mushrooms variety suggestions in post. You can use simple button mushrooms too, even the canned ones if you can't get anything else.
  3. You can use plastic wrap between the meat and the meat mallet when smashing the meat flat. That will prevent the meat from ripping. I didn't use it in the video because my veal cutlets were quite strong.


Nutrition Facts

Classic Jägerschnitzel Recipe

Amount Per Serving

Calories 459Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 14g70%

Cholesterol 197mg66%

Sodium 1052mg44%

Potassium 1312mg37%

Carbohydrates 12g4%

Fiber 3g12%

Sugar 6g7%

Protein 42g84%

Vitamin A 1209IU24%

Vitamin C 14mg17%

Calcium 58mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

🥣 Serving

Jagerschnitzel with spaetzle noodles or tagliatelle pasta is the most common way to enjoy this dish.

OR serve up your Jaegerschnitzel recipe with cooked rice such as my aromatic rice side dish.

Steamed vegetable can be added to the other side dishes such as broccoli, green beans, and potato.

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (13)
Classic Jägerschnitzel Recipe – Hunter's Schnitzel (14)

Classic Jägerschnitzel Recipe – Hunter's Schnitzel (15)

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with Spices and Herbs

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Classic Jägerschnitzel Recipe – Hunter's Schnitzel (2024)


What's the difference between Jagerschnitzel and schnitzel? ›

Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries. Jägerschnitzel ('hunter's schnitzel') is a schnitzel with mushroom sauce.

What is Jaeger schnitzel made of? ›

This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.

What is the most popular schnitzel? ›

One of the most popular types of schnitzel, weiner schnitzel is made from thinly pounded veal cutlet that's breaded and fried. “Weiner” means Viennese, and it is a national dish of Austria.

What is traditional schnitzel made of? ›

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).

What does Jagerschnitzel mean in English? ›

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 schnitzel called in America? ›

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Why do Jews eat schnitzel? ›

By the beginning of the 20th Century, central European immigrants had brought schnitzel to Israel. This dish was ideally suited to the culinary necessities of the period in Israel. At a time when few people owned ovens in their homes, these thin cutlets could be easily prepared over an open flame.

What is the original schnitzel? ›

Over the years, schnitzel has evolved and taken on many different variations. While the original recipe called for veal, it is now commonly made with pork, chicken, or even turkey.

Why is it called Jager schnitzel? ›

Jägerschnitzel is one of Germany's best known dishes. Also spelled jaegerschnitzel, it means “hunter's cutlets,” meat pounded thin and served with a mushroom sauce.

Do Jews eat schnitzel? ›

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

What oil do you use to fry schnitzel? ›

The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola, Peanut, Sunflower). So you don't need to use a lot of oil, but you want to use enough oil so that the schnitzel will “float” in the oil as it cooks and not touch the bottom of the pan.

Can you cook schnitzel in olive oil? ›

If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel. You can use another healthy frying oil of your choice.

Why do you put lemon on schnitzel? ›

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

What cut of beef is best for schnitzel? ›

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

What is the best cut of meat for schnitzel? ›

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.

What is the French version of schnitzel? ›

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine.

What is a German schnitzel called? ›

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

What is the difference between German and Austrian schnitzel? ›

The two most popular types of schnitzel are the German schweineschnitzel, usually made from pork, and the Austrian wiener schnitzel, which is always made from veal.

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