Jager Schnitzel

In this episode I will show you how to make my all time favorite meal, Jager Schnitzel! One try and I'm sure you will love it too!
Jager Schnitzel
Serves Two Hungry People!
4Tbs Butter
1 1/2C Medium onion finely diced approximately 6oz
4ea Garlic cloves sliced thin
7C Sliced White Button Mushrooms, approximately 1 pound
1qt Veal stock
1Tbs Salt
2tsp Pepper
4 6oz portions of Pork Loin about ½ inch thick
2Tbs Vegetable Oil
1Tbs Salt
2tsp Pepper
2tsp Paprika
16oz Shoestring French fries
Method:
Place butter in sauté pan over medium heat until melted; add the onions and garlic
and cook until translucent (about two minutes). Add in all the mushrooms keeping the heat
at medium and cook while stirring frequently. Initially the mushrooms will suck up all of the
butter but keep cooking them until they release it back, about ten minutes. Raise the heat to
high and add in the veal stock; cook until it is reduced by half and the sauce is nice and thick.
Season with salt and pepper or adjust to your liking, hold for service.
Pound out your pork loin until it is about ¼” thick and season with salt, pepper and
paprika. Place the 2 tablespoons of oil in a sauté pan and bring up to heat. Place pork into
the sauté pan for about one minute or until you get some good sear marks. Flip and repeat
with the other side. Finish the pork in a 350 degree oven for 2-3 minutes. Place two pieces
of pork on the plate and cover with the mushrooms and sauce. Serve with shoestring French
fries.
tsp= teaspoon qt=quart 32 ounces
Tbs= Tablespoon C=Cup

[@erichwilliams8136]

I was born in Schweinfurt. That Frankish cocking is fantastic. Sometimes I make my Mother's Rouladen. A CEO of a major Company praised her Rouladen dish as the best meal he ever had anywhere in the world. He would stop by once a yeah . Ofcourse Mother was German, Mom I miss you.

[@jorgoscf]

My Austrian grandmother used to cook this. She'd make a garlic paste with a bit of olive oil and plenty of garlic and rub the meat with it right after beating with the hammer like you did. Also she'd cut through the edges of the meat vertically to avoid the meat turning like a cup inside the pan. Otherwise she did it just like you did, sometimes even with the fried potatoes too!

[@MrHaysoos]

finally a guy that seasons things correctly when they say "salt and pepper"

[@maroon2k]

I was hungry before I started watching this, now I'm starving

[@aceTL87]

I went to a German restaurant not too long ago and i chose to eat this. That was probably the best item i could have ordered on the menu. Sooooo good. I have to make this now. Thanks Chef Tomm.

[@zaurike]

Excellent! I made this with home-made Spätzle and it is the ultimate comfort food. I love the absence of breading / coating. The Jägersauce was spot on. Thank you for sharing your experience and expertise.

[@docz2010]

OMG that's why I got (or keep getting) the oil slick the mushrooms released all the butter THANKS CHEF!!! When the pan looked dry that's what I did put in more butter - bad idea.

[@Eowyn77]

Hey, nice recipe. Here in Germany the Jägerschnitzel is normally breaded and the sauce is made with a roux. Which makes it quite tasty but also extremely heavy and rich in calories. Haven't eaten Jägerschnitzel in about twenty years because of that.Your version is much lighter, I'll try that tomorrow. Greetings from Germany :)

[@hiseminencetheholymacdiarmada]

I was stationed in Germany for 3 years and fell in love with this meal. I've had it breaded, I've had it not breaded and it makes no difference to me. What really makes this meal is the mushroom gravy (and the Bayreuther Helles, not shown here). I lived in a very small village in Bavaria, very close to the Czech border. I have been looking in the youtubes for a good recipe and have settled on this one. Well done!!!

[@lardo444]

hey Chef Tomm, you remind me of a chef i worked for in Chicago. Chef Robert Lang from Hyatt Hotels. I was a chef for Hyatt Hotels myself. I'm retired now in Florida. I plan on watching all your stuff. take care. Dan.

[@melaniemichels350]

I like that you’re teaching as you go.

[@jago668]

I like this guy. Never trust a skinny cook. You go to this guys house for a cookout you leaving with your belt out a few notches.

[@deniseshortt9108]

Thank you..I needed to make schnitzels..u face me a jump on how to proceed..n I love Knoor gravy..ty again

[@dutchomatic]

This is an all time favorite of mine, Chef Tomm. Lived and worked in Germany twice, and your video here is great instruction. Prost!

[@mikew151Manhattan]

thanks for this tom AMAZING taste!!!

[@tlm91960]

looks great I'll have to try it thank you

[@roberttuttle5405]

You are exactly correct, schnitzel is breaded, jagerschnitzel is never breaded. Two 3 year tours in Germany, one in Kitzingen and one in Ansbach, never did I see a breaded jagerschnitzel. And I absolutely love jagerschnitzel!

[@62catamount]

Chef Tom is a chef whose word I will take!

[@cooking-the-world]

Jäger Schnitzel is also my comfort food, thanks for sharing!

[@pamelakelly5869]

Excellent cooking video!!!! I really appreciate all the tips!!!! I am subscribing!!!

[@cheftomm]

The breading is something that people always ask about. When I lived in Bavaria it was never breaded. I would see it breaded from time to time when I traveled around Germany. Try out my recipe and let me know what you think.

[@fperin1]

I was in Schweinfurt, in the U.S. Army, for 16 months (Sep 74 - Jan 76)! I love cooking Jägerschnitzel. Great mushroom gravy; I like a couple tablespoons of marsala wine in mine. Also, I like to bread the cutlets. Nice video and tutorial.

[@cheftomm]

@@fperin1 what unit were u in? I was there from 87 to 91

[@fperin1]

@@cheftomm I was assigned to HHC 3/7 ADA but worked at the Brigade JAGC office... I was a 71D20 Court Reporter.

[@truefanforum3273]

My mother, who was German, never breaded her pork for this dish either. She would bread other types of schnitzel sure, but not Jaeger schnitzel.

[@ISuckAtCooking]

I’m German and from schweinfurt and I’ve never seen a non breaded schnitzel lol

[@cheftomm]

Thanks for writing, I'm glad you enjoyed it.

[@alexcaldrone3668]

Good vid. I love this dish, breaded or not. Thanks for the breakdown on the sauce. Keep it up.

[@jbaumun]

Looks great - gotta try !!

[@TheMr1brown]

I lived 8n Germany for 3 years that was my favorite meal 😊i miss this so much

[@bullsnutsoz]

I like taht Tomm; the sauce looks fabulous. Thanks!

[@skylarmccloud4080]

Glad I found your channel again. I saw the one for Hand pulled Noodles (Giggity) All jokes aside. You have great videos. Glad I found ya again.

[@15055chevy]

I lived in Wiesbaden as a dependant/civilian during 79-86, the best years of my life. I too love the Jager Schnitzel. I can't wait to try this recipe.

[@paulrooster2108]

Henry Van Noy , I was Stationed at Lee Barracks from 76-81, Wife An use to go across the river quite often to The Amelia Earhart Motel , to eat an the club there an of course shopping , Mainz Kastel

[@Thorralf83]

I am a German and I have to say that this seems to me okay. Lot's of Americans try to cook german dishes very unauthentic, but this one, from a german perspective, is as i know it. Thumb up!

[@cheftomm]

Thanks for being my #1 fan! You can switch the mushrooms with anything you like. Enjoy!

[@Eowyn77]

That explains a lot, LOL. I'm from Hamburg, there is a huge cultural difference between the north and the south of Germany. I've just tried your recipe and I liked it a lot. I have to watch my cholesterol level so I took a bit of olive oil instead of the butter and at the end I added a spoonful of soy cream to the mushrooms. Very nice, one of my favourites now. Thanks for the inspiration!

[@MrSonic1953]

I served in Germany for 3 years and my wife and I ate Jager Schnitzel, and it was always breaded. I think it would be great if you could do another video preparing the breaded Schnitzel.

[@cheftomm]

Hello Alex, I may do that but if you want it breaded you can follow the instructions from the chicken parmesan where I demo this technique. Where in Germany were you?

[@MrSonic1953]

@@cheftomm I was stationed in Heidelberg, but we visited Frankfurt, Kaiserslautern, Munich, Kasel, and Berchtesgaden. We went to Restaurants in all of those places and tried their Jager Schnitzels and the Viennese Wiener Schnitzel while at Berchtesgaden.

[@florinmanta1]

Of course you can do everything however you want it but don't name it Jager Schnitzel...! Or you may name it Jager but not breaded is not a schnitzel ...Amen!

[@miaandjaxbeaglelife6739]

Are you a blue spader because you look familiar

[@MrSonic1953]

@@miaandjaxbeaglelife6739 No, I was stationed at Heidelberg (7MedCom) as an Animal Care Specialist (Vet Tech) from 1984 -1987. Beautiful place. My wife and I did not wanted to leave but duty called.

[@stevehambone9993]

When putting any sort of gravy on top of a schnitzel, I prefer it unbreaded, as the breading goes soggy with sauce anyway. The breaded schnitzel is perfect with just a squeeze of lemon and salt/pepper. All personal preference, up to you. I've been served it both ways in different German restaurants.

[@sjoepa]

+Petra Robinson 👌

[@sjoepa]

+Petra Robinson yeaah! I mean you are right. I eat I the geeman way to.

[@mawitchy]

either way its a schnitzel, ich mach meins meistens auch ohne breading, weil sonst lätschig wird, mit der soße ;)

[@mawitchy]

nee ich mags so und so, des stimmt schon, meistens wennst bei uns in ein gasthaus gehst bekommst du es mit breading, aber wenn ich´s daheim mach, mach ich´s ohne, da ich das fleisch mit der soße koche/brate ;)

[@armywife2248]

Steve Hambone You just took me back to Vilseck and the first time I ever ate schnitzel. It was piping hot with a squeeze of lemon, and a side of pommes frittes and warm kraut. Down it with a hefe weisen, and that makes for a nice dinner!

[@domgreen9266]

It’s 2022 I have made and tried this recipe it’s absolutely perfect recipe I was so proud f myself it tasted just like how it did growing up

[@powertomato]

Nice video! It's one of my favourite meals too. :) This's almost how I cook this. I also add some bacon bits and a little bit of cream to the sauce

[@DiceEsque]

Just had this tonight. YUM

[@barakah4097]

The perfect breakfast

[@lusianatheresia412]

das was so lecker ...yum ,danke schon chef

[@handyhippie6548]

when i was stationed in ansbach in the 80's, jager schnitzel was my favorite. i ate it 2-3 times a week. there was an awesome place in katterbach that was the best. wish i could find it in america.

[@secret_agent_tick]

I was there 82 to 84' Crailsheim. jager schnitzel was the best. any American place that makes it will be costly.

[@62catamount]

I was in Schierstein at Lindsey AS. Played football against Sembach.

[@RealPeterGunn]

Fulda 74-77

[@psychestyle30]

99-01. Loved the food.

[@roberttuttle5405]

On the right heading south on B13 towards Ansbach,up on the hill. One of the best Gasthaus' in Germany!

[@frankdatankallday4745]

I prefer mine breaded. My Oma always breaded hers an I put money on that recipe. Never had any even close to as good. I'm sure this is tasty though.

[@cheftomm]

I've had it like that before too and liked it

[@bardolph01]

Fantastic. I followed your instructions here exactly and it was stunning how such a simple set of ingredients and procedures could produce a meal fit for a king. Even with mere beef stock! (Still can't find veal stock.) Leftover gravy is incredible too. This meal is as good as a tenderloin steak costing nine or ten times the price. ...just had an idea, going to try it with homemade bison stock

[@ichigeri]

I get 'fond de veux' on amazon, it's a knorr product and it works fantastically.

[@dalecorra8744]

More videos please CHEF.....where have you been!! Great instructions and style!

[@cheftomm]

Thanks, let me know how it comes out!

[@nickhammer6408]

I'm a big guy I like to eat. 🤣 Great job Chef.

[@cheftomm]

Thanks for writing. You are right, it takes lots of practice. Try it out and let me know what you think.

[@roccovitiello7031]

Very good recipe

[@nancyhill53]

Which side of the meat mallet do you use? Flat side or corrigated (for lack of a better term) side?

[@armywife2248]

I've never known the Germans not to bread their schnitzel, in Bavaria or any other places. But I suppose it would still be good. Thanks for sharing!

[@thomass4924]

Hi Jessi...Most Schnitzel in Germany are not "paniert". More important here is the Spätzle and the Sauce. This tastes delicious and is selfmade very cheap. Regards from Stuttgart

[@mongoharry]

had this lots of times in germany, always unbreaded. can't beat it...the french fries get better with mayonaise

[@billpatenaude3624]

My goal in life: to snap a pan and mix like Chef Tom.

[@paulpasillas]

good job ill cook it

[@kenricbourne9417]

Jager-Schnitzel, I believe is traditionally not breaded in Bavaria. Have only seen it breaded in the US. It is so hard to find quality German food in the US, especially if you have eaten in Germany. Weiner Schnitzel (veal) is breaded, Pork Schnitzel is breaded too. I also lived in Schweinfurt as a kid, my Dad was stationed there in the early 80s. Schnitzel is just one of the foods that makes my mouth water just hearing someone mention it. s

[@cheftomm]

No. it depends on what I'm working on and what I want the heat to do.

[@ChuckJ1944]

Lovely video. I have a question about a different dish. If I want to put pepper in a soup, how do I get it to melt into the soup instead of dropping to the bottom?

[@antonske87]

thank you very much :)

[@EricHonaker]

When my dad was stationed in Germany (1981-1984) this was his favorite dish when we went to our local restaurant. Though I believe they made it with veal.

[@lauraluffman6177]

We were stationed in Germany the same time 1981-1984

[@DiceEsque]

7:41 i wish i was the film guy.... =O That looks damn good!

[@JACKnJESUS]

I want to be your camera guy!! 😄 Great stuff!!

[@cheftomm]

It will work out just fine

[@andy2063]

breaded breaded breaded breaded breaded breaded breaded breaded breaded breaded breaded breaded ....

[@kartiloco]

I'm German and I really enjoyed this video! I've never done a Jägerschnitzel by myself but I will try it now :) Also I love how you shake your pans to mix the ingredients, you barely need spatulas or something :D And you never spill something while doing it ;D What's your trick there? Would love to be able to do that too, guess it's just practice practice practice ... Thanks for the great vids :)

[@stevehambone9993]

This particular one would be great served with spatzle to soak up the gravy, mmmm.

[@billtscherno5852]

You mean Spätzle? Yeah, they would be a good match.

[@thomassullivan1207]

@@billtscherno5852 Bill, nobody likes a know-it-all.

[@billtscherno5852]

@@thomassullivan1207 Ignorance is the night of the mind, but a night without moon or star. - Confucius

[@SiriusMined]

I cook the mushrooms first to get the color I want and get them pretty dry, then take them out and then do the onions and garlic. I find it harder to guess the color I want, and get the moisture out if onions are in the pan.

[@blueneptune146]

I'm used to having a creamy mushroom sauce with jagerschnitzel. Is that just a variation? This recipe looks great, but I was waiting for him to add some cream towards the end.

[@cheftomm]

When I lived in Germany there were alot of basic variations, I lived in Bavaria for the most paret and this is how they generally made it.

[@marzwashington1]

What kind of salt so you use?

[@xhxaxnxsx]

The original Jagerschnitzel is always breaded just like a Wiener Schnitzel. That makes a huge difference. If I ordered a Jagerschnitzel and got one unbreaded in a restaurant I would immediately return it - at least here in Germany. The sauce is usually made with cream or concentrated milk. However, your adaptation also looks nice and tasty.

[@cheftomm]

Working on it, hopefully soon!

[@aleset1]

Looks yummy buddy

[@cheftomm]

It's my all time favorite meal! Try it out 😀

[@kathrinekerns8398]

Jaguar Schnitzel is also my favorite. Mit pommes frittes bitta

[@rmarystang1]

That looks fantastic. Really enjoy your presentation and expertise! Do you know of a really good Weiner Schnitzel recipe, drawn butter and all?

[@TheRealJazzyMikeG]

looks good, Chef Tomm! I am considering doing it with chicken schnitzel at my schnitzel restaurant called 7 Hens. Do you think it would work as well?

[@GodlessTexan]

Are you doing all of your sauteeing on the highest heat?

[@davidlazarof5717]

Looks good, gonna try it. I am a schnitzel lover. All meat is better as a schnitzel.....

[@wes9809]

My family is German and I've lived there many years... I've never seen it not breaded. BUT - each region is different so ya....

[@Thorralf83]

Soja creme? Hab ich noch nie von gehört, klingt intressant. Sind das gekochte und gestampfte Sojabohnen mit Wasser und Salz? Also ich runde meine Soßen immer mit Crème fraîche ab.

[@cheftomm]

I used button mushrooms for this dish but feel free to use what you have.

[@hausi667able]

Nice. Great wishes Form Schweinfurt. Original Jaegerschnitzel. I love it. Dankeschön

[@cheftomm]

Thanks Stefan, I actually lived in Schweinfurt for 4 years and that is where I first ate Jager schnitzel! It was in a gasthouse near the center of town. I was stationed at the Ledward Barracks. Thanks for writing!

[@steve3992]

WTF? Als wenn die Katastrophe in Schweinfurt als Jägerschnitzel durchgehen würde!?

[@oyfen92]

Hello Tom ! I've been watching some of your videos for some inspiration, and it's all great! This schnitzel looks delicious, but I see that you use pork. I also use pork, but Isn't veal the meat of choice if you're gonna cook it the original way, or am I far out now? Thanks for vids and greetings from Norway :)

[@stevensims7656]

Germans use mostly pork. Veal is Austrian.

[@cheftomm]

This can be made with veal, pork or chicken.

[@cheftomm]

We just made 4 new videos and will be working on more soon.

[@papag7932]

This guy is not a cook, but the recipe sounds good . I hope he gets better at this

[@sillygoose4176]

Tasted great but how can I thicken it up ? Also I breaded it

[@ichigeri]

reduce it more, try to use a stock that has more gelatin in it, i.e. If you are just using some simple beef stock you may have to thicken it with a roux or cornstarch slurry. I would advise cornstarch method.

[@poughquagpops3379]

@@ichigeri I made this last night and used beef stock (couldn't find veal stock anywhere). I also found the sauce pretty thin and I used a cornstarch slurry and it thickened up very nice. Great, quick recipe. Thanks Chef Tomm.

[@Riley-vb9rr]

I lived in both those places! Bavaria everyone knows about. The other, not so much.

[@Ducesweden]

i acctually stood and tenderized a schnitzel two days ago, ut i had no other tool than my fist. haha

[@ecrk11]

damn good

[@vliegendehollander55]

I think, he alone can eat all that food easily! (smile)

[@robertjoe7590]

Chef Tom g But knows his way around a dishwasher

[@Eowyn77]

Ja, Soja Sahne, gibts im Bioladen. Ist im Prinzip das gleiche wie Sojamilch, nur weniger Wasser und n bißchen angedickt. Ist halt cholesterinfrei und hat halb soviel Fett wie normale Sahne. Schmeckt beim Kochen aber genauso gut wie Sahne.

[@Mrdsdnt]

ı cant find you on facebook, can yau add a link to description ? :)

[@mihaiboata9399]

Where can i find that veal thing ,liquid?

[@joshrosales7610]

Beef stock

[@cheftomm]

I have to admit foodgasms are pretty good!

[@vickyvickara2967]

Can you make Rahm sauce ????

[@aboulailaable]

Little butter??

[@cheftomm]

Nothing but the Jager part. Jager means hunter.

[@torinbrown8196]

Jaeger sauce with skinny fries ! Late nite drunk food!!!!!!!!

[@melissatodd8202]

It was fucking DELICIOUS. I used BEEF stock since my store didn't carry veal. I must say it is amazing. Taste authentic.. brings out my German ancestry in me. I bought cheep ass beef by the way it was called sandwich steak that was in perfect squares made for a sandwich.. the cut was round bottom. I got home put it in a giant zip lock back since I had four and I used my metal meat tenderizer.. got them to about 1/4th an inch. Then I put flour in the bag shook it until all of them were covered THEN dipped in egg and then in italian panko bread crumbs which tasted amazing. Fried it all up in a pan of canola oil. Put this AMAZING sauce on it and had multiple orgasms in my mouth. Thank you Chef Tomm! You are extremely underated. I'd take your cooking over Gordan Ramsay or Emeril.. you deserve a TV show as you truly make good food. Keep kickin' ass and taking names Tomm.

[@melissatodd8202]

+Melissa Todd On a side note; I made pre-made 4 cheese mashed potatoes the Idohoan brand.. I know real mashed potatoes is the shit and way better BUT I have kids and this meal was going to take a while already. And it's convenient :P. Also, baked some of Sister schuberts yeast rolls.. love those damn rolls. Complemented this meal well.

[@ericduren5928]

+Melissa Todd big lots has dried spaetzle....that comes out marvelous to be served on the side with this as a side dish

[@cheftomm]

You're welcome.

[@ianofliverpool7701]

No dry white wine in the sauce.?

[@cheftomm]

You can't go wrong with bacon and cream!

[@russf6572]

Dude. You might want to find a different hat. That one SCREAMS _'klan'_ !!

[@Samanater456]

He got outted years ago for it