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Greg's Jägerschnitzel
escalopes sauce chasseur
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Jägerschnitzel (“hunter's schnitzel”) is a fairly common German dish, pork schnitzel with a mushroom sauce. It's so German that I was surprised to discover that the sauce is French in origin (« sauce chasseur », or “hunter's sauce”). Not a bad idea for a change. Here's my recipe, based on a number of recipes from the web: this recipe, this overview and this recipe, none of which was overly convincing.

Ingredients

quantity       ingredient       step
10 g       dried Steinpilze (Porcini)       1
      water to soak       1
250 g       pork schnitzel       2
      salt       2
      pepper       2
100 g       cultivated mushrooms (Agaricus bisporus)       3
100 g       onion       3
40 g       water from soaking mushrooms (step 1)       4
2 g       chicken stock powder       4
3 g       salt       4
150 g       sour cream       4

Preparation

  1. Heat water and soak mushrooms for at least 30 minutes. Some may need considerably longer.
  2. Salt and pepper schnitzel.
  3. Chop onion and mushrooms and fry successively in oil.
  4. Dissolve stock powder and salt in water, add to the onions and mushrooms. Add cream and bring to a boil. Remove from heat.
  5. Fry Schnitzel. Serve covered in sauce.


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