Hunter’s Schnitzel

Monday, October 25, 2021
If you’ve never heard of schnitzel, this is a thinly pounded pork, veal,  or chicken cutlet which is then breaded, fried, and topped with delicious mushroom gravy.


Sometimes popular side dishes along with this dish are some spaetzle noodles, mashed potatoes, or even a mixture of vegetables a truly classic German dish.


The meat is moist bursting with fabulous flavors and cooks quickly fried in hot oil to make the perferct cutlet.


The flavors in the gravy are melded with crispy fried bacon, onion, and garlic to make it a creamy delectable heaven in flavors.


This recipe is so easy and perfect for a weeknight family dinner or even weekend dinner party when entertaining.


Our family loves this dish made this with pork, veal, chicken, and even venison for those hunters out there.


You may also like to try our Chicken or Pork Lombardy which is a wine-based chicken with mushrooms and also loaded with melted cheese or our Mississippi London Broil two more hearty recipes we love.


Scroll down to get this easily printable recipe to get started on this family-loved chicken recipe.




a german fried boneless meat with mushroom gravy over mashed potatoes called hunters schnitzel








Meats and Side Dishes to Use



The gravy is the star of this dish however the meat must be boneless when used and thin to get the classic dish tasting authentic.


Whether you write this Jagerschnitzel or the proper German way, Jägerschnitzel or Jaegerschnitzel, this is a combination of rich creamy bacon and mushroom gravy over crispy breaded schnitzel (cutlets) it's outrageously delicious.

Pounding the meat of choice (veal, chicken, or pork) is key to getting it to around 1/4 in thickness and then frying it quickly on both sides until golden brown.


Veal is most often used in this popular dish but we certainly love all three as they compliment the gravy with these meat choices.


The chicken can be served with easy side dishes or a more addition would be traditional spaetzle, mashed potatoes or any kinds of vegetables.


Some of our favorites are Garlic Mashed Potatoes Roasted Vegetables or even in a pinch over a piece of some Crusty Toasted Bread.


fried pork breaded cutlets


Tips

  1. after coating the meat,  pat it down firming to the breadcrumbs to adhere properly 
  2. season the chicken or meat using first
  3. keep the gravy warm while frying the meat 
  4. always get the meat to at least 1/4 inch in thickness
  5. if you are a spicy lover try adding a bit of cayenne pepper
  6. use regular paprika not smoked
  7. Greek yogurt can be used instead of sour cream in the gravy for a substitution
  8. for a garnish that looks pretty top with freshly chopped parsley and lemon wedges
  9. if you do fry the meat fry keep warm in the oven until gravy is completed cooking
  10. make sure the mushrooms are sliced, clean, and washed 



boneless breaded cutlets



Tools

  • frying pan
  • measuring spoons
  • 3 pie plates for the breading station
  • bowl
  • spoon
  • whisk
  • knife
  • cutting board


these are thin sliced raw chicken breasts



Ingredients You Will Need(scroll down to the printable recipe card for exact measurements)

  • boneless chicken, pork, veal, or venison steaks
  • mushrooms
  • flour
  • beef broth
  • paprika
  • onions
  • chopped fresh parsley
  • red wine
  • olive oil
  • salt, pepper to taste
  • eggs


egg dipped chicken breasts


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pin for later how to make schnitzel


Classic German Simple Recipe



This recipe is easy and just about anything you serve with this meat is delicious.


For other suggestions and side dishes, we have a complete favorite collection of Holiday Side Dishes to choose from.


Traditional German schnitzel or Jägerschnitzel is one of our favorite meals made with boneless pork chops and served with this delicious mushroom sauce.


Give our German Hunter style dish a try it's an easy recipe from start to finish with simplified instructions to follow below.


If you would like an Italian version of Chicken Hunter also called "pollo alla cacciatora" aka Chicken Cacciatore in a rich tomato sauce (or made with Pork those two versions is also prepared in fall when hunters would bring home game meat and the mushrooms while hunting.



Hunter’s Schnitzel

Hunter’s Schnitzel
Yield: 4
Author: Claudia Lamascolo
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
This is a classic German schnitzel, jägerschnitzel is traditionally topped with rich mushroom gravy and then served with mashed potatoes, mixed vegetables, and sometimes spaetzle.

Ingredients

  • 1/2 pound bacon cut into pieces
  • 1 tiny diced onion finely minced
  • 2 cloves finely minced garlic
  • 1/2 pound of sliced mushrooms
  • 2 1/2 cup of beef broth homemade or canned low sodium beef broth
  • 3 tablespoons Merlot, Cabernet, or other red wine you prefer (for non-alcohol just use the beef broth)
  • 3 tablespoons Wondra flour or regular sifted all-purpose flour
  • 1  teaspoon paprika
  • salt and pepper to taste
  • 2 tablespoons fresh chopped flat-leaf parsley
  • 1 tablespoon sour cream
  • 4 -6  boneless chicken breasts pounded, pork, veal, or venison steak
  •  3/4 cup all-purpose flour
  •  1 teaspoon salt 
  • 3  eggs beaten 
  • 1 cup seasoned breadcrumbs 
  • oil for frying (we use vegetable and olive oil mixed)

Instructions

  1. Place the pork chops, boneless meat you're using on a board and pound until 1/4 inch in thickness with a meat pounder.
  2. Sprinkle the meat with salt and pepper.
  3. Add flour to a pie plate.
  4. In another pie plate add eggs beaten.
  5. In another pie, plate add the seasoned breadcrumbs.
  6. Dip the pounded meat into the flour, then egg, and then into breadcrumbs.
  7. Note: I place each piece on a wax paper-covered cookie sheet until ready to fry and all the meat used is coated.
  8. Heat oil in a large frying pan.
  9. Fry the meat in hot oil.
  10. Cook 3 to 4 minutes on each side or until nicely browned.
  11. The Mushroom Sauce Instructions:
  12. Fry the bacon until crispy.
  13. Around 2 minutes before the bacon is completed cooking add the onions, garlic, and mushrooms.
  14. Saute for around 3 minutes.
  15. Add the flour, salt, pepper, paprika to the pan and whisk until smooth and lumps are gone on low heat.
  16. Whisk in the broth and wine.
  17. Simmer around 5 minutes. Stir in the parsley and sour cream and keep it warm.

Notes:

Tips

  1. after coating the meat pat it down firming to the breadcrumbs to adhere properly 
  2. season the chicken or meat using first
  3. keep the gravy warm while frying the meat 
  4. always get the meat to at least 1/4 inch in thickness
  5. if you are a spicy lover try adding a bit of cayenne pepper
  6. use regular paprika not smoked
  7. Greek yogurt can be used instead of sour cream in the gravy for a substitution
  8. for a garnish that looks pretty top with freshly chopped parsley and lemon wedges
  9. if you do fry the meat fry keep warm in the oven until gravy is completed cooking
  10. make sure the mushrooms are sliced, clean, and washed 


Nutrition Facts

Calories

1158.89

Fat (grams)

41.47

Sat. Fat (grams)

12.78

Carbs (grams)

77.31

Fiber (grams)

5.30

Net carbs

72.01

Sugar (grams)

5.10

Protein (grams)

97.21

Sodium (milligrams)

2844.32

Cholesterol (grams)

368.30
Hunter’s Schnitzel, chicken and gravy, mushroom gravy recipe, German chicken and mushroom gravy, Venison Hunter, Chicken Hunter, Pork Hunter, Veal Hunter
Chicken recipes, Veal recipes, Pork recipes, gravy recipes
German, American



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15 comments

  1. Wow! This is just the recipe I was looking for. Perfect for celebrating Octoberfest!

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  2. We made something similar in culinary school - this recipe has even more flavor! The family is going to love it!

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  3. I adore Jägerschnitzel! It's a very popular dish here and often served with either fries, or noodles. Yours looks authentic and very yummy.

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  4. This looks quite delicious. I love that you added a bit of wine. I bet that elevated the flavors. Yum!

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  5. So delicious! Will definitely try it again soon.

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  6. Love schnitzel and this one is so flavourful and delicious! Ultimate comfort food!

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  7. This was a really huge hit at my house!! Thanks for the recipe!

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  8. You had me at breaded! I love a good schnitzel! The mushroom gravy is just perfect with it.

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  9. What a great schnitzel recipe! It came out perfectly crispy, and the meat was nice and tender.

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  10. I love schnitzel and had tasted it first when we visited Austria and Germany! Thanks for the easy recipe because I was hoping to make some for my family!

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  11. I made this recipe last night and it was delicious, easy to follow on a Monday night! Thank you, I will make it again!

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  12. Hunter's schnitzel looks delicious I would love to make it for dinner this weekend.

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  13. Lovely dinner idea. I will add this on my menu. My family will love this.

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  14. Your Hunters Schnitzel looks amazing, we will love it! Thanks so much for sharing with us at Full Plate Thursday, 560 today and hope you come back soon!
    Miz Helen

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