For the hunter’s sauce:
- onions, diced
- Mushrooms, sliced
- 1 garlic clove, chopped
- 200 ml vegetable stock
- 200 ml cream
- 2 tbsp tomato paste
- 2 tbsp flour
- salt and pepper
- Parsley, chopped
Preparation:
- Pound the schnitzels, season lightly with salt and pepper. Coat in flour, then dip in beaten eggs and coat with breadcrumbs.
- Heat the clarified butter or oil in a pan. Fry the schnitzels until golden brown on both sides. Drain on kitchen paper.
- In another pan, sauté the diced onions and chopped garlic in a little oil until translucent. Add the mushrooms and continue frying until soft.
- Stir in the tomato paste and roast briefly. Then sprinkle the flour over it and mix well.
- Deglaze with vegetable stock and bring to a boil, stirring constantly. Add the cream and continue to simmer until the sauce thickens slightly.
- Season with salt and pepper. Stir in the chopped parsley.
- Place the fried schnitzels in the pan with the sauce and heat briefly.
- Serve the Jägerschnitzel with the sauce, traditionally often with potatoes or spaetzle.
This is a basic version of the recipe, and there are many variations. Some people also add gherkins or capers to the hunter’s sauce for a special flavor. Enjoy!
For the hunter’s sauce:
- onions, diced
- Mushrooms, sliced
- 1 garlic clove, chopped
- 200 ml vegetable stock
- 200 ml cream
- 2 tbsp tomato paste
- 2 tbsp flour
- salt and pepper
- Parsley, chopped
Preparation:
- Pound the schnitzels, season lightly with salt and pepper. Coat in flour, then dip in beaten eggs and coat with breadcrumbs.
- Heat the clarified butter or oil in a pan. Fry the schnitzels until golden brown on both sides. Drain on kitchen paper.
- In another pan, sauté the diced onions and chopped garlic in a little oil until translucent. Add the mushrooms and continue frying until soft.
- Stir in the tomato paste and roast briefly. Then sprinkle the flour over it and mix well.
- Deglaze with vegetable stock and bring to a boil, stirring constantly. Add the cream and continue to simmer until the sauce thickens slightly.
- Season with salt and pepper. Stir in the chopped parsley.
- Place the fried schnitzels in the pan with the sauce and heat briefly.
- Serve the Jägerschnitzel with the sauce, traditionally often with potatoes or spaetzle.
This is a basic version of the recipe, and there are many variations. Some people also add gherkins or capers to the hunter’s sauce for a special flavor. Enjoy!
