Classics & home cooking
Jägerschnitzel with fried potatoes
Jägerschnitzel is exactly one of those classics where you immediately know what you're getting – and that's the good thing about it. Juicy meat, strong mushroom sauce and crispy fried potatoes – you can hardly get more home-style cooking.
Timing
- Preparation: approx. 15 minutes
- Fry schnitzels: approx. 8 minutes
- Fried potatoes: approx. 12 to 15 minutes
- Sauce: approx. 10 minutes
- Total time: approx. 40 to 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 600 kcal
- Protein
- ≈ 44.5 g
- Carbohydrates
- ≈ 44.9 g
- Fat
- ≈ 25.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 1 tbsp butter · ≈ 13.65 g
- 1 tbsp oil · ≈ 13.65 g
- 1 tsp mustard · ≈ 5.0 g
- 4 schnitzels · ≈ 640 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 schnitzels
- 250 g mushrooms
- 1 onion
- 1 tbsp butter
- 1 tbsp oil
- 200 ml cream
- 200 ml broth
- 1 tsp mustard
- 1 kg pre-cooked potatoes
- Salt
- pepper
Instructions
- Season schnitzels with salt and pepper. Heat oil and butter in a large pan and fry for 3 to 4 minutes per side until golden brown. Keep warm.
- Slice pre-cooked potatoes. Fry in a second pan with a little oil over medium heat for 12 to 15 minutes until crispy, turning occasionally.
- For the sauce, sauté onion and sliced mushrooms in butter for 4 to 5 minutes.
- Deglaze with broth and cream, stir in mustard and simmer for 5 to 8 minutes until the sauce is creamy.
- Season with salt, pepper and fresh parsley.
- Plate schnitzels with mushroom sauce and fried potatoes and serve immediately.
