Jäegerschnitzel is a traditional German dish. It is a breaded and fried pork tenderloin served with a rich jager sauce made from a demi-glace, herbs, mushrooms, and cream. The schnitzel is pounded thin, breaded with flour, egg, and panko bread crumbs, and cooked in a mixture of butter and oil. It is typically served with side dishes such as spaetzle (German noodles) and red cabbage.
Edgewater MD
Old Stein Inn
Jäegerschnitzel
Butter / mushrooms / Onions / Pepper / Salt / oregano / rosemary / chives / Heavy cream / Pork tenderloin / Flour / Eggs / panko bread crumbs / Caramelized sugar / Red cabbage
Signature Dish
From Prep to Plate
Host Seth Tillman heads to the Old Stein Inn, a German restaurant in Edgewater, Maryland to experience the flavors of traditional German food. There, Chef Dirk Dressen shows Seth how to make jäegerschnitzel, a crispy fried pork cutlet. They discuss the origins of the dish, which involved hunting boar in the forest. Together, they prepare the pork tenderloin schnitzel, pounding it thin and breading it with flour, egg, and Japanese panko breadcrumbs. The schnitzel is cooked to perfection in a butter and oil mixture. Accompanied by caramelized red cabbage and spaetzle, this hearty dish is topped with a flavorful jager sauce.
Diehard fans of German food who live far from Edgewater have made the Old Stein Inn a destination restaurant, while locals still gather in the souvenir-filled inside dining area or in a charming outdoor biergarten heated for year-round comfort.
Mary Lou Baker, What’s Up? Media
