The schnitzel is a boneless piece of meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried.
By adding a mushroom sauce, a schnitzel becomes a Jägerschnitzel. There are many versions of the Jägerschnitzel or hunter's cutlet in Germany and Austria.
I'm back home in my beautiful costal town in California, but my thoughts are often in Germany, my native home. As I reflect on my mother’s recent passing, memories are resurfacing from my childhood. On our farm, Sunday was always a day of rest. No one was supposed to work on Sunday, except for chores like feeding the animals. And then there was the Sunday lunch, the most special meal of the week. Lunch was the big hot meal of the day, like an American dinner. During the week, the lunches were stews and simple meals, but on Sundays things were different. There were puddings for desert, maybe a clear broth for soup to begin with, followed a main course of a meat roast, a chicken or duck, or pork chops made into schnitzels, which is my favorite.
I think the schnitzel was invented by a very clever cook to double the size of the pork chops—by pounding them and coating them in eggs and breadcrumbs. The French and Italians use the same method in their recipes. The schnitzel is similar to the French dish escalope and scallopini in Italian. To enrich the dish, sauces were invented. If the schnitzel has a mushroom sauce, it is called Jägerschnitzel (Jäger means hunter). When the sauce is made with peppers, it becomes a Zigeunerschnitzel (a gypsy schnitzel). In my recipe, I combined the mushrooms and peppers to make a flavorful sauce. I had the leftover sauce with baked spaghetti squash and it was delicious. I can imagine serving it over different grains. I just like to add vegetables whenever I can. If you don't have time to make the sauce, the breaded schnitzel is good by itself, served with a good beer, a salad and some bread.
This is a Jägerschnitzel I had in Germany prepared by a Michelin starred chef in her restaurant. She served it with fried potatoes.
If you want to stay with the German Theme try this Apple Strudel Cake . I have been baking this cake as long as I can remember.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.