Jaegerschnitzel with cranberry-raspberry sauce

I’ll be honest, this recipe is a little bit of a cheat for me in some ways. Not the jaegerschnitzel – that’s something I have not shared before – but the cranberry-raspberry sauce is taken from the Kaiserschmarrn I have shared previously. Then I’ve served it with herb spaetzle, which is also something I have shared before. And the cranberries are not part of the main dish, which given I am sharing this for #CranberryWeek is maybe not quite right. But hey, this is one delicious dish and so it is still very much worth sharing. And the sauce is definitely one to remind you of and use in a different way.

What is jaegerschnitzel?

Jaegerschnitzel translates as ‘hunter’s cutlet’ and is a traditional German dish where either a pork or veal cutlet is topped with a mushroom sauce. The sauce itself can have a number of variations. It’s sometimes made just with stock, more commonly made with wine as well but that can be white or red. There may be cream, thyme, paprika or parsley. The mushrooms can vary. In other words, it’s a typical traditional dish – no one agrees exactly what goes in it. But it’s still incredibly popular for a reason: it’s so comforting and tasty.

How it’s made

The way I have made jaegerschnitzel here is with a mix of wine and stock. I have also used a little cream and thyme and kept to crimini mushrooms. Often the cutlet/chop is cooked separately, but I have cooked it first in the same pan then set it aside, to add at the end to save using an extra pan. Some recipes make the cutlet breaded like a Wiener schnitzel, but I don’t ever remember having it like that in Germany. Instead, I have simply coated them with a little seasoned flour.

How it’s served

When I had jaegerschnitsel in Germany and Austria as a child, it was always served with ‘preiselberrn’ sauce – lingonberries. Sadly I have never seen them outside of that part of the world, but I found the cranberry-raspberry compote I made to go with Kaiserrschmarrn was a pretty close match in flavor. The mix of tart cranberries with sweet raspberries works really well.

Along with the fruity sauce, you can kind of take your pick of typical German sides. Fried potatoes, fries, mashed potatoes or spaetzle as I have here are all good options. However you serve it, this jaegerschnitzel with cranberry-raspberry sauce is pure comfort food. The sauce gives just the right amount of a sweet edge to complement the earthier mushroom sauce and savory pork. It’s a delicious, hearty meal.

5 from 1 vote

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Jaegerschnitzel with cranberry-raspberry sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Hearty and comforting, this is a tasty combination and easy to make.

Course: Main Course

Cuisine: German

Servings: 2 -3

Calories: 741 kcal

Author: Caroline's Cooking

Ingredients

• 1 lb pork chops 450g (2 or 3 pieces)
• 1/4 cup flour 4tbsp
• 1/4 tsp salt approx
• 1/4 tsp pepper approx
• 2 tbsp butter 30g
• 1/2 onion or 1 medium-large shallot
• 6 oz crimini mushrooms 170g
• 1/2 cup beef stock 120ml
• 1/2 cup white wine 120ml
• 1/4 cup heavy cream 60ml double cream
• 1 tbsp flour
• 1/2 tsp dried thyme

For cranberry-raspberry sauce

• 2 tbsp raspberries
• 1/4 cup cranberries 4tbsp, fresh or frozen
• 2 tbsp orange juice
• 1/2 tsp sugar

Instructions

1. Pat dry the pork chops. Add some salt and pepper (approx 1/4tsp of each) to the flour, mix through and then dredge the pork chops in the seasoned flour. Shake off any excess.
2. Warm 1tbsp butter in a large skillet/frying pan over a medium-high heat and then add the pork chops. Cook for approx 3min each side until lightly browned on both sides and almost cooked through. Remove the pork from the pan and set aside.
3. While the pork is cooking, finely dice the onion/shallot and slice the mushrooms. Once the pork is done, add the onions to the pan and cook for a couple minutes until softening then add the mushrooms and the remaining butter. Cook for a couple minutes until the mushrooms soften.
4. Add the stock and wine, bring to a gentle simmer then add the cream, flour and thyme. Let it simmer a couple minutes while you start the cranberry-raspberry sauce.
5. Put the raspberries, cranberries, orange juice and sugar in a small pan over a medium-low heat. Warm until the cranberries pop and break up, around 10min. You can also make this sauce ahead of time and serve it cold.
6. Return the pork to the pan, warm through then serve with the cranberry-raspberry sauce on the side along with your choice of eg spaetzle, potatoes.

Nutrition Facts

Jaegerschnitzel with cranberry-raspberry sauce

Amount Per Serving

Calories 741 Calories from Fat 342

% Daily Value*

Total Fat 38g 58%

Saturated Fat 19g 95%

Cholesterol 224mg 75%

Sodium 394mg 16%

Potassium 1499mg 43%

Total Carbohydrates 30g 10%

Dietary Fiber 2g 8%

Sugars 7g

Protein 56g 112%

Vitamin A 16.5%

Vitamin C 19.5%

Calcium 6.2%

Iron 17.3%

* Percent Daily Values are based on a 2000 calorie diet.

Try these other German/Austrian favorites:

Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day.  Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

• Baked Pork Chops with Cranberry Thyme Sauce from Hostess At Heart
• Cranberry Caipirinha from A Kitchen Hoor’s Adventures
• Cranberry Chicken Thokku from Culinary Adventures with Camilla
• Cranberry Cornbread Dressing from Sew You Think You Can Cook
• Cranberry Cornbread Stuffing from Cindy’s Recipes and Writings
• Cranberry Oatmeal Sourdough Muffins from Cooking With Carlee
• Cranberry-Sage Breakfast Sausage from Palatable Pastime
• Jaegerschnitzel with Cranberry-Raspberry Sauce from Caroline’s Cooking
• Pumpkin Cranberry Bread from Hezzi-D’s Books and Cooks