Prep 15 mins
Cook 30 mins
My DH was in Germany when he was in the army and he loves German food. This recipe comes from a very well known restaurant in Portland, Oregon called the Rheinlander. I have substituted chicken for veal.
- 4 chicken breasts, 4 oz each, slices
- 1 cup mushroom, cleaned, washed, and sliced very thinly
- 1 tablespoon canola oil
- salt and pepper, to taste
- flour, to coat chicken
- 1 tablespoon shallot, finely minced
- 1 garlic clove, crushed
- 2 tablespoons sour cream
- 1⁄2 teaspoon thyme
- 4 tablespoons red wine, for deglazing
- Pound chicken out very thin.
- Season with salt and pepper, drench with flour.
- Place oil in skillet and saute the chicken on both sides to a golden brown.
- Remove from the skillet and keep warm.
- Add a little oil to the skillet with the shallots.
- Saute until they take color.
- Add mushrooms and garlic.
- Season to taste with salt and pepper.
- Add thyme and cook until mushrooms are tender.
- Add red wine and cook for a minute or two.
- Add sour cream ( you can use heavy cream).
- Let it cook into a creamy sauce.
- Pour this on top of the chicken and serve with rice or noodles.
I'm not going to rate, but this is not Jager Schnitzel. Jager Schnitzel is pork or veal cutlet pounded thin and breaded with a delicious creamy mushroom gravy.
Delicious! I followed the recipe except that I added a cup of broth to the sauce and also a touch of paprika to the chicken.
Good, but not very much like any jager schnitzel I have eaten in Germany. Also, definitely need to make more of the sauce. And I subbed pork chops for the chicken.