Oktoberfest Jägerschnitzel

Oktoberfest is winding up. It runs this year from September 16 until October 3. So there’s still time to whip up a German dinner and celebrate the holiday!

Why is Oktoberfest celebrated?

This 16 to 18 day festival runs from mid-September until the end or into early October. It was originally a horse race to honor of the marriage of King Ludwig I to Princess Therese, October 12, 1810. There a huge celebration complete with the drinking of Marzen beer (a delicious, malty, sweet ale).

It became an annual event that has since evolved to a party all around the world and centers around drinking beer.

I live near a town that has a Bavarian theme in all it’s storefronts and some of its restaurants. And every year they put on a HUGE festival for Oktoberfest, complete with crafts, German sausage, a beer garden and an oompah band. It’s said to be the biggest Oktoberfest in Oregon.

Growing up in a German family that loved to polka and drink beer, this celebration brings back memories. My dad loved to go. While everyone else was perusing the craft booths, dad drank beer and rocked out to polka tunes from the oompah band.

But I digress…

What is schnitzel?

Schnitzel is a thin cut of meat that has been pounded, lightly breaded and fried. It’s served with cream sauce, mushroom gravy, or just simply a lemon wedge.

There are different kinds of schnitzel too. Many people have heard of weinerschnitzel. Weinerschnitzel version that is typically made with veal. Hänchenschnitzel is made with chicken and Putenschnitzel is with turkey. And schweineschnitzel, which is pork.

We grew up on different variations of schweineschnitzel. Sometimes Grandma served it with a lemon wedge,

sometimes a luscious creamy white gravy. But when Grandpa made it, he made hunters schnitzel – or Jägerschnitzel. A perfect piece of breaded pork slathered with a mushroom gravy.

Are you hungry yet?

Making Jägerschnitzel for Oktoberfest

This dish seems complicated when you first look at the recipe, but read it through. There are only few ingredients. Have everything prepped and ready to go before your start. I served mine with noodles (the way Grandpa did) so I made those first. After they were done I buttered them and kept them warm.

Grandpa – He was such an amazing rustic cook.

Making the Gravy

Make the gravy next. Melt the butter in a heavy saucepan. (European butter is the best. American butter has higher moister content. It will work but keep the heat high enough.)

Gently cook the sliced mushrooms in the butter until they are tender, 5 to 10 minutes.

Now, stir the flour into the mushrooms and

keep stirring them until they are well coated. Cook on low until the flour starts to brown a bit.

Slowly whisk in the broth, then the milk, continuing to whisk until it’s well blended.

Bring to a boil, then reduce to low and simmer for about 15 minutes. Add salt to taste.

A word about salt. I like to use kosher salt when cooking. It’s bigger and seems to just meld into the ingredients better. Sea salt is light and delicate. It’s perfect as a finishing salt. Just sprinkle it over the finished dish.

Now – on to the schnitzel.

Cut the pork steaks in half. Using a meat mallet, pound them to about 1/4 inch thick. Set aside.

Half of this steak is pounded and half is not, to show what is will look like.

Mix the flour, salt and pepper on a large plate. In shallow bowl, whisk the eggs and lemon juice. Last, pour the breadcrumbs onto another large plate.

Fill a deep skilled with about 1/2 inch of neutral oil – like grapeseed, peanut or canola. Heat the oil to 325 degrees.

One at a time, dredge each pounded pork steak through the flour mixture. Shake off the excess.

Dip into the egg mixture and again, shake off the excess.

Finally, run through the breadcrumbs, shaking off any excess.

Carefully lower the pork into the hot oil, making sure it doesn’t splash. Cook it for about 3 to 4 minutes, or until its golden, then flip it and cook the other side.

Remove it from the oil and drain on paper towels. Serve with hot noodles and topped with the gravy – garnish with chopped parsley.

And have a German beer with it too!

Ein Prosit!

© Copyright 2023 The Lazy Gastronome

5 from 4 votes

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Jägerschnitzel

A delicious breaded and pan fried pork cutlet covered in a creamy mushroom gravy.

Course: dinner, Main Course, main dish, supper

Cuisine: German, Oktoberfest

Keyword: breaded, fried, gravy, mushrooms, oktoberfest, pan fried, pork

Servings: 4 servings

Author: HelenFern

Ingredients

Gravy

• 1/4 cup European butter (American butter has higher moister content. It will work but keep the heat high enough.)
• 1 pound crimini mushrooms, sliced (Wild mushrooms are also amazing - like chanterelles)
• 1/4 cup all purpose flour
• 2 cups chicken broth
• 1-1/2 cups half and half or heavy cream

Schnitzel

• 4 large pork steaks, bones removed, cut in half
• 1 cup flour
• 1-1/2 teaspoons kosher salt
• 2 large eggs
• 2 Tablespoons fresh lemon juice
• 1 cup plain bread crumbs
• Oil for frying
• chopped parsley and lemon for garnish

Instructions

Gravy

1. Melt the butter in a heavy saucepan.

2. Gently cook the sliced mushrooms in the butter until they are tender, 5 to 10 minutes.

3. Stir the flour into the mushrooms and keep stirring them until they are well coated. Cook on low until the flour starts to brown a bit.

4. Slowly whisk in the broth, then the milk. Continue to whisk until it's well blended.

5. Bring to a boil, then reduce to low and simmer for about 15 minutes. Add salt to taste.

6. Now - on to the schnitzel.

Schweinerschitzel

1. Cut the pork steaks in half, making 8 pieces. Using a meat mallet, pound them to about 1/4 inch thick. Set aside.

2. Mix the flour, salt and pepper on a large plate. In shallow bowl, whisk the eggs and lemon juice. Last, pour the breadcrumbs onto another large plate.

3. Fill a deep skilled with about 1/2 inch of neutral oil - like grapeseed, peanut or canola. Heat the oil to 325 degrees.

4. One at a time, dredge each pounded pork steak through the flour mixture. Shake off the excess.

5. Dip into the egg mixture and again, shake off the excess.

6. Finally, run through the breadcrumbs, shaking off any excess.

7. Carefully lower the pork into the hot oil, making sure it doesn't splash. Cook it for about 3 to 4 minutes, or until its golden, then flip it and cook the other side.

8. Remove it from the oil and drain on paper towels.

9. Serve with hot noodles and topped with the gravy, garnished with chopped parsley. And have a German beer with it too!

Recipe Notes

 

Ein Prosit!

© Copyright 2023 The Lazy Gastronome

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