Pork Schnitzel with Jaeger Sauce Recipe
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- A trip to Germany many years ago inspired my take on schnitzel.I know it's not Irish in the spirit of the approaching St. Patrick's Day. But it's extraordinarily good and unexpected - aren't those the best things?
See the ingredients below watch the recipes for the step by step:
Ingredients:
2 pounds pork loin, cut into 1/2” slices
2 tablespoons of Nick’s Magic Rub
1 cup flour
3 tablespoons extra light olive oil
1/2 cup minced onions
1/ cup chopped fresh bacon
4 garlic cloves, thickly sliced
1 cup white wine
1/2 cup whole grain or Dijon Mustard
1 cup beef stock
1 cup tomato sauce
1/4 cup chopped parsley
1 cup sliced mushrooms, preferably a mix of button and shiitake or beech mushrooms
4 tablespoons sour cream
#Schnitzel #Jaeger #PorkSchnitzel
While this is a good recipe; it is absolutely not schnitzel. Schnitzel are breaded cutlets deep fried in a manner causing the coating to puff.
No! Schnitzel is just a thin piece of meat. Never serve a breaded Schnitzel with Sauce, even if the Barbarians north of the Danube do this!
Chef Nick - I also had this dish in Germany and it was FANTASTICO!!
As the grandson of a German immigrants, who has eaten a large amount of schnitzel, this is 100% not schnitzel or jager sauce. Schnitzel must have an egg wash with breading. It looks like a nice dish but calling it Jager schnitzel is almost an insult to the German chefs you were attempting to emulate. Maybe you needed to practice for two months or can go back after the pandemic to try again.
I'm not German and I feel trolled by this guy.
I'm a great grandson of German immigrants and learned almost nothing of German cooking from my own family. What I know today was from a chance friendship when a dear friend's family hosted a German exchange student when I was in college. She and I hit it off, and she helped me explore my ethnic heritage partially through genealogical research and partially from food. We had a few dishes that were passed down that were southern German (Bavarian) and she helped teach me some fundamental techniques and spices and a few specific dishes, including Schnitzel with Jaeger sauce. Over several years of lessons, I got a recipe that tastes and eats authenticity German...
this dude's schnitzel looks like it was assaulted by a stroganoff who took its shoes.
He kept calling it a scallopini, which is also not really accurate.
I'm sure it was tasty, but it was a bastardized dish that actually looked very American.
Just to start, I don't think he really pounded out his chops well, and they appeared to be loin. Schnitzel as I was taught was best recommended to be taken from the hams. And the flour dip was not a crust, you're supposed to create a crust layer that puffs when it cooks, it should bubble up off the meat somewhat, and should be very crispy. You flour, egg wash,, then bread crumb, and I was taught to mix flour with a small scoop of corn starch. I was also taught that in starting the Jaeger sauce, bacon grease is the fat of choice to start your mushrooms, and i use a mixture of mushroom stock and chicken stock to round out the gravy. It's not a hard recipe, just a tad specific in execution.
I'm from Austria, the home country of the Schnitzel, and I have to say that this is...
ABSOLUTELY a Schnitzel.
We call it a "Naturschnitzel".
Btw, putting sauce on a Schnitzel with bread crust is almost never done in Austria and is generally seen as weird.
Omg!!!! Nick you taught me how to make a restaurant quality Chicken Marsala and now this! I want to thank you for this wonderful sauce! Who would have known that ground mustard , wine, bacon and tomato sauce would be so freaking delicious together !!! I am making this again! This actually tastes like a meal I had at an Italian restaurant in Houston. Even if it is not a German recipe , it is so delish, it might even be better than the original Jaeger sauce ( that was for the German trolls in the comment section) . Your month’s work has paid off! I made mine with chicken breast and made a slurry of broth and corn starch to thicken the sauce. You create some of the best recipes out there!
Looks amazing. Thank you for posting these videos.
What wine was used ?
with a big side of Spätzle mix it all together and your back in Germany ! salt and pepper to taste
Schnitzel is southern Germany\Austria aka Northern Italy lol
Looks good but it's a take off of schnitzel 😮 but it's OK I'm itialian so ima gunna tri it capish😅😊
call this something else but dont call it schnitzel.
I can tell you aren't German because you don't use this ingredients for a Jägerschntzel 😀😃
Yes ,its crazy how many different recipes for Jaeger Snitzel are so different. I only tried one kind while in Germany and it was fabulous. But it was at an Italian restaurant and had some tomato paste in it definitely.
What wine was used ?
Excellent! This is a Jägerschnitzel! I hope the barbarians north of the Danube will see this video.

I generally use port fillet for this. Cheap and quite different to other pork cuts.
How do you say, "This is a BS recipe!" In Italian? This has zero to do with schnitzel
Thanks, the only Snitzel I ever ate in Germany was at Tony's Restaurant next to Pioneer Kaserne in Hanau. It had a dark reddish brown sauce .It was fantastic. I ate it probably every Friday night for ten months. t's hard to find any recipes that even look like it .There is one picture on Google like it but no recipes
You made me think maybe the tomato sauce or paste is an Italian twist thing ? 9:27
Hi just watched how he made Jager Schnitzel, reading the comments. I also was in Hanau, many years ago. I cook my own Jager Schnitzel very different, I remember there was a place in Hanau where they served Schnitzel and boy it was big and fantastic. If you need the recipe let me know, very simple to make.
Are you sre there isn't a version of this in the Northwestern parts of Italy, Trentino-Alto Adige/Südtirol? If so, then it is Italian.
thanks for your hard work
DROOLING !