Jager Schnitzel

[@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!

[@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.

[@vincelavalle9160]

I don’t recall the Yager Schnitzel always being breaded while I was in Germany. I was there from 1985-1988 at Ramstein AB. Had it both ways, always great.

[@melaniemichels350]

I like that you’re teaching as you go.

[@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!

[@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.

[@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

[@MrHaysoos]

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

[@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.

[@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!!!

[@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 :)

[@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.

[@deniseshortt9108]

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

[@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

[@TheMr1brown]

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

[@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!

[@cheftomm]

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

[@maroon2k]

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

[@cheftomm]

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

[@bernarddroege7022]

"Winey off flavor"? The gravy NEEDS that wine flavor (preferably Burgundy). The Jaeger Schnitzel I had in Munich had a wonderful Burgundy flavor. I have tried every Jaeger Schnitzel In Ohio, and none of them were up to par.

[@tlm91960]

looks great I'll have to try it thank you

[@alexcaldrone3668]

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

[@cooking-the-world]

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

[@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!

[@pamelakelly5869]

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

[@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.

[@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!

[@62catamount]

Chef Tom is a chef whose word I will take!

[@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

[@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

[@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.

[@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.

[@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.

[@TS1207-g9y]

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

[@billtscherno5852]

@@TS1207-g9y Ignorance is the night of the mind, but a night without moon or star. - Confucius

[@roccovitiello7031]

Very good recipe

[@cheftomm]

Thanks, let me know how it comes out!

[@dalecorra8744]

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

[@jbaumun]

Looks great - gotta try !!

[@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

[@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.

[@mongoharry]

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

[@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

[@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

[@lusianatheresia412]

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

[@barakah4097]

The perfect breakfast

[@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.

[@cheftomm]

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

[@cheftomm]

Working on it, hopefully soon!

[@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

[@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.

[@mikew151Manhattan]

thanks for this tom AMAZING taste!!!

[@DiceEsque]

Just had this tonight. YUM

[@kathrinekerns8398]

Jaguar Schnitzel is also my favorite. Mit pommes frittes bitta

[@cheftomm]

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

[@antonske87]

thank you very much :)

[@nickhammer6408]

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

[@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.

[@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?

[@rmarystang1]

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

[@billpatenaude3624]

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

[@cheftomm]

It will work out just fine

[@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 :)

[@aleset1]

Looks yummy buddy

[@cheftomm]

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

[@Riley-vb9rr]

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

[@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!?

[@paulpasillas]

good job ill cook it

[@JACKnJESUS]

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

[@davidlazarof5717]

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

[@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.

[@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?

[@andgalactus1]

I'm not surprised this man ate one meal 7 times in five days, not even in the slightest.

[@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.

[@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....

[@russf6572]

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

[@Samanater456]

He got outted years ago for it

[@nancyhill53]

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

[@vickyvickara2967]

Can you make Rahm sauce ????

[@DiceEsque]

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

[@vliegendehollander55]

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

[@cheftomm]

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

[@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.

[@ianofliverpool7701]

No dry white wine in the sauce.?

[@marzwashington1]

What kind of salt so you use?

[@cheftomm]

You're welcome.

[@cheftomm]

This can be made with veal, pork or chicken.

[@GodlessTexan]

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

[@robertjoe7590]

Chef Tom g But knows his way around a dishwasher

[@mihaiboata9399]

Where can i find that veal thing ,liquid?

[@joshrosales7610]

Beef stock

[@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!

[@cheftomm]

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

[@cheftomm]

NBo, but you could add some if it makes you happy

[@biblicalbeauty3414]

Can i use other meat rather than pork???

[@SkyForceOne2]

beef might work too.

[@papag7932]

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

[@cheftomm]

You can't go wrong with bacon and cream!

[@Ducesweden]

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

[@rph3144]

Not breaded?

[@gabrielrodarte2147]

stationed at Edward barracks?

[@secret_agent_tick]

am I wrong ? isn't veal baby cow.

[@cheftomm]

Nothing but the Jager part. Jager means hunter.

[@cheftomm]

I have to admit foodgasms are pretty good!