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German Jägerschnitzel / German Hunter Style Schnitzel

This 'hunter style' Schnitzel is served with a creamy mushroom sauce and a perfect companion to either Spätzle or Knödel (German home-made dumplings).


4 veal scaloppini

Salt, pepper

50 – 60 g / 1.7 – 2.1 oz butter or canola oil

1/4 celery, 1 carrot

100 g / 3.5 oz champignons or other mushrooms

1/2 tablespoon flour, 2 tablespoons crème fraiche

6 tablespoons white wine


Dry the veal with paper towels, tenderize with a meat mallet on both sides evenly, season lightly with pepper on both sides. Fry veal in butter or oil on medium heat in a well season cast iron or stainless steel skillet until golden brown on both sides for about 10 minutes total.

Season lightly with salt, remove from skillet and set aside, keeping the veal warm (cover with tin foil). Stir in the finely chopped carrot and celery and the finely sliced mushrooms, sauté until tender, dust with the flour, season with salt, stir, add the wine and cook on medium heat for several minutes until sauce is thickened.

Add the crème fraiche at the end, stir and remove skillet from heat. Plate the veal and spoon the sauce on top. Serve with Spätzle, mashed potatoes, rice, fresh salad.

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