have you had a good jaeger schnitzel lately?

[foodwhisperer]

The best I've ever had is at Blaue Gans. They make the cutlet super thin in a delicious cream sauce with mushrooms and tiny cubes of speck or bacon , served with spatzle. The executive chef / owner also owns the higher end Walsee, which is probably the best Austrian food in the city. I have had Jaeger Schnitzel in Glendale at Zumstammtish but I think the one at Blaue Gans is better. Blaue Gans uses no distinguishable breading on this schnitzel. Has anyone tried a jaeger schnitzel elsewhere that is noteworthy. It tastes so good.

[ellenost]

I like the Jaeger Schnitzel at Heidelberg. It's more rustic than the version at Blaue Gans that I've had in the past and loved. BTW, did you have the Salzburger Nockerl at Blaue Gans? It's one of my favorite desserts.

[foodwhisperer]

I will try it at Heidelberg,hopefully it is not breaded like wiener schnitzel is. The everyday jaegar schnitzel at Blaue Gans is made with pork loin. You must have gotten lucky during deer season and gotten it with venison. It is most common I believe to use veal or pork for this dish, but venison can surely be used. It is "hunter's" schnitzel. The preparation at Blaue Gans is typical, with no breading, the speck or bacon I guess puts it a cut above. Probably the excellent skillful cooking of the cutlet also puts it a cut above. The executive chef /owner, also owns Walsee, which is amazing. Here's a link of different schnitzel dishes.
http://www.germanfoodguide.com/schnit...

[JungMann]

The speck-studded sauce at Blaue Gans sounds like a cut above. In general I think of Jaeger Schnitzel as a rustic, easy-pleasing dish, pretty much typified by the schnitzel I order at Lederhosen.