Jaegerschnitzel is classic German comfort food. Easy to make, with a tasty mushroom sauce and the fruity sauce on the side goes so well too.
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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 to serve jaegerschnitzel
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.
Try these other German/Austrian favorites:
- German pancake soup
- Kaiserschmarrn (Austrian torn pancakes)
- Bacon onion spaetzle
- Plus get more German recipes in the archives.
Jaegerschnitzel with cranberry-raspberry sauce
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
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
- Pumpkin Cranberry Bread from Hezzi-D’s Books and Cooks
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