Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle)
Balkan-style Jägerschnitzel (lovačke šnicle), are mouthwatering cutlets in a light gravy, accented with peppers. Although a misnomer (in German-speaking regions these go by Balkanschnitzel, Paprikaschnitzel, or Zigeunerschnitzel), these cutlets are falling-off-the-fork delicious! Shall we?
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Background
Hunter's schnitzels are a very popular dish in the Balkans. Also known as jagerschnitzel, (and locally as lovačke šnicle), these cutlets were brought to the region in the 19th century, during the time of the Austro-Hungarian Empire.
Confession time!
Like many dishes, this hunter schnitzel's are called differently in different places. (Remember burek?) The dish we in the Balkans call jagerschnitzel (lovačke šnicle), in German-speaking regions goes by:
- Balkanschnitzel (Balkan cutlet),
- Paprikaschnitzel (pepper cutlet), or by the offensive
- Zigeunerschnitzel (Gypsy cutlet).
The main difference between these cutlets is that German jagerschnitzel almost always has mushrooms in its gravy.
On the other hand, the Balkan-style jagerschnitzel (Balkanschnitzel, Paprikaschnigzel, and Zigeunerschnigzel) has peppers as the main gravy ingredient, in addition to others.
In short, the cutlets are the same, with slight gravy (sauce) differences. For easier preparation, we've included both, the stovetop and Instant Pot (pressure cooker) instructions.
Balkan Jagerschnitzel (Lovačke Šnicle)
Here are some more ways to recognize Balkan hunter's schnitzels.
- They're usually made with veal, beef, or pork.
- Jagerschnitzels here are not breaded (like it is in the US, and sometimes in German-speaking regions), however the cutlets can be slightly marinated.
- They're always dredged in flour before frying. The flour, along with the broth and (sometimes) wine, helps create a tasty gravy, while the meat keeps its juices. Gravy thickness varies per preference, from sauce to stew-like.
- In addition to peppers, you can add and subtract veggies. Carrots and mushrooms are our second favorites.
Ingredients
Here are the ingredients you'll need to make Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle).
Meat
- Beef, veal, or pork cutlets. Look for thicker pieces, that you can pound.
Vegetables
- Garlic.
- Onion.
- Carrots.
- Pepper: yellow, red, and/or green bell pepper. Substitute with bull's horn peppers, Italian sweet peppers, (known as roge and babure).
- (Optional) Tomatoes, mushrooms, and/or celery root.
Additional ingredients
- Herbs and seasonings: paprika, parsley, salt, and pepper.
- Broth: beef broth or beef bouillon melted in water.
- Flour: regular white flour works best.
- Oil: vegetable, canola, sunflower, and avocado oil all work. Substitute with your preferred oil, although we don't recommend olive oil due to a change of taste when it's heated.
- Salt and pepper: preferably sea salt.
- (Optional) Vegeta.
- (Optional) Mustard (if marinating the meat).
- (Optional) Red Wine and/or Tomato Sauce.
Marinade Ingredients (Optional)
Instructions
Here are the instructions you'll need to make Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle). For your convenience, we've included both the stovetop and the Instant Pot (pressure cooker) steps.
Optional preparation step.
Preparation. If the cut you're buying is a little more muscular, older, or tougher, marinate your cutlets. If you can, do this the night before, and leave them in the fridge. Alternatively, 1-2 hours before cooking will suffice.
Pound the cutlets after marinating, but just before cooking.
Stovetop instructions for Balkan hunter schnitzels.
Step 1. Searing the Cutlets for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) on the stovetop. Pound and season each cutlet. In a deep pan, heat the oil on high until very hot. Dredge cutlets in flour and fry for 3-4 minutes on each side. Set cutlets aside and deglaze the bottom of the pot.
Step 2. Simmering the vegetables for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) on the stovetop. Add butter, onion, and garlic to the pan. Simmer. Add carrots, celery, pepper (and whatever other veggies you're using), and simmer for 2-3 minutes. Add seasonings and simmer for 8-10 minutes. Add flour and a little bit of broth. Mix well.
Step 3. Combining veggies and meat for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) on the stovetop. Return cutlets to the pan, and add a little bit of broth. Cover the pan. Simmer on the lowest setting for about 45-60 minutes. Keep adding a little bit of broth at the time. The cutlets are done when they are "falling-off-the-fork" tender.
Step 4 Parallel to other steps: Prepare your side.
Instant pot instructions for Balkan hunter schnitzels.
Step 1. Searing the Cutlets for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) in the Instant Pot. Pound and season each cutlet. Select the saute option on the Instant Pot, add oil, and let it heat up well.
Lightly flour the cutlets, add to the Instant Pot, and fry for 3-4 minutes on each side. Set aside and (not pictured) deglaze the bottom of the pot.
Step 2. Simmering the vegetables for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) in the Instant Pot. Add butter, onion and garlic. Simmer. Add carrots, celery, pepper (and whatever other veggies you're using), and simmer. Add seasonings and simmer for 8-10 minutes. Add flour and a little bit of broth. Mix well. Add the remaining broth.
Step 3. Combining veggies and meat for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) in the Instant Pot. Return the cutlets to the Instant Pot and secure the lid. Cancel the saute option and select pressure cooker on high for 25 minutes. (It will take about 10-15 minutes for Instant Pot to pressurize before the cooking begins.) After the time is up, release the pressure naturally (about 20 minutes) or use the quick release method (about 2-5 minutes). The float valve will drop and the lid will unlock and open when all of the pressure is out.
Step 4 Parallel to other steps: Prepare your side.
Pressure Cooker Instructions for Balkan hunter schnitzels.
Follow the instructions for Instant Pot until you're ready to pressure cook. At this point, follow your pressure cooker's instructions for closing, pressure cooking, and releasing the steam.
Handling
Here is how to serve, store, and reheat your Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle).
- Serving: serve cutlets and gravy along a side of your choice. Side ideas include pasta, rice, mashed potatoes, quinoa, polenta, and vegetables.
- Storing: keep in the fridge for up to 2 days.
- Reheating: reheat based on your preference. Add a little bit of water to the gravy as it will most likely thicken some in the fridge.
- Freezing: we don't recommend freezing cutlets as they dry out when thawed and reheated after freezing while gravy thickens too much. And these vegetables are not conducive to freezing once they're cooked.
Recipe FAQs
Here are some questions we often hear regarding Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle).
Absolutely. All types of meat are tenderized to the maximum. This is because Instant Pot is a pressure cooker. Pressure cookers capture the steam from boiling water so that the dish is sort of steamed and cooked at the same time.
Always put at least the minimum liquid designated by your Instant Pot or pressure cooker. Depending on how thick we want the sauce each time, we put in between 1-3 cups.
It is for the Balkan region.
However, what we in the Balkans have been calling jagerschnitzel (lovačke šnicle) for over a hundred years, goes by the balkanschnitzel (Balkan cutlet), paprikaschnitzel (pepper cutlet), or the offensive zigeunerschnitzel (Gypsy cutlet) in the German-speaking regions.
The main difference is that peppers are primarily used for Balkan jagerschitzel gravy, while German jagerschnitzel gravy almost always includes mushrooms.
Meanwhile, in the US the jagerschnitzel is always breaded, as opposed to other places where it sometimes is, and sometimes isn't.
Before you do anything else, always follow your instruction manual!
In our experience, the "burn" message shows up when the pot isn't properly deglazed after the food is fried, but before it is pressure cooked.
If using your Instant Pot to sear meat before pressure cooking it, after searing add a little liquid and scratch the bottom of the pot with a spatula until all the crumbs on the bottom dissolve in the liquid. Only then add more water and return the meat for pressure cooking.
Want More Meat?
- Djulbastije: Ground Beef Patties in Bechamel Sauce
- Beef Patties
- Red Wine Drunk Schnitzels
- Meat and Okra Sauce
- Pljeskavica: Balkan Hamburger
Thoughts?
If you make today's Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle), and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Balkan-Style Jagerschnitzel (Lovačke Šnicle) [Instant Pot, Stovetop]
Ingredients
(Optional) Marinade
- 3-4 tablespoons mustard
- 2 tablespoons oil vegetable, canola, avocado
- 1 tablespoon beef stock powder or 1-2 bouillon cubes, crushed, or 1-2 tablespoons Vegeta
Cutlets
- 1-2 pounds cutlets (beef, veal or pork) round or loin, cut into 8-10 cutlets
- sea salt and ground pepper to taste
- oil vegetable, sunflower, canola, avocado or coconut
- 2-3 tablespoons flour for dredging first, and adding to gravy later
Gravy
- 2 tablespoons butter
- 1 onion large, minced
- 2-3 garlic cloves minced
- 2 carrots medium, cut into rounds
- 2 ounces celery root grated, or 1-2 celery stalks minced
- 1-3 bell peppers or red bull's horn pepper, or Italian sweet peppers, sliced
- 1-3 cups beef broth volume depends on your preferred gravy thickness
- (Optional) 2-3 ounces mushrooms portobello or cremini, sliced
- (Optional) 1-2 ounces red wine for deglazing
Seasonings
- 1 tablespoon paprika mild or hot, depending on your preference
- 2-3 tablespoons parsley fresh, minced, or 1 tablespoon dried
- (Optional) 1 tablespoon Vegeta or 1 beef bouillon or 1 tablespoon beef stock powder
Instructions
(Optional) Marinating the Cutlets
- For tougher cuts of meat, marinate at least 2 hours before cooking, preferably overnight.
- Combine all marinade ingredients and mix. Spread generously over the cutlets, on all sides. Cover and leave in the fridge.
INSTANT POT
Searing the Cutlets
- Layer cutlets on a cutting board and cover with plastic wrap. Using a meat mallet (or pan or rolling pin), pound meat with medium strength over the entire surface. Do not overdo it (you don't want to see holes in the meat). Take the plastic wrap off.
- Season on both sides with sea salt and ground pepper.
- Select the saute option on the Instant Pot, add oil, and let it heat up well. Lightly flour the cutlets, add to the Instant Pot, and fry for 3-4 minutes on each side. Set aside.
- Deglaze the pot by adding an ounce of liquid (broth or red wine), and then stir and scrape browned bits until they melt into a liquid, and/or are no longer stuck to the bottom of the pot.
Simmering the Vegetables
- Add butter to the Instant Pot and heat it on medium. Add onion and garlic and simmer for 2-3 minutes, frequently stirring. Add carrots, celery root, pepper, seasonings and continue simmering and stirring for 8-10 minutes. Finally, add beef broth (1-3 cups per your preference) and flour left over from dredging (or 1-2 tabplesoons of it) and stir again.
Combining Cutlets and Vegetables
- Return the cutlets to the Instant Pot and secure the lid. Cancel the saute option and select pressure cooker on high for 25 minutes. (It will take about 10 minutes for Instant Pot to pressurize before the cooking begins.) After the time is up, release the pressure naturally (about 20 minutes), or use the quick release method (about 2-5 minutes). The float valve will drop, and the lid will unlock and open when all of the pressure is out.
STOVETOP
Searing the Cutlets
- Layer cutlets on a cutting board and cover with plastic wrap. Using a meat mallet (or pan or rolling pin), pound meat with medium strength over the entire surface. Do not overdo it (you don't want to see holes in the meat). Take the plastic wrap off.
- Season on both sides with sea salt and ground pepper.
- In a deep pan, heat the oil on high until very hot. Dredge cutlets in flour and fry for 3-4 minutes on each side. Set cutlets aside.
- Deglaze the pan by adding an ounce of liquid (broth or red wine), and then stir and scrape browned bits until they melt into a liquid, and/or are no longer stuck to the bottom of the pan.
Simmering the Vegetables
- Add butter, onion, and garlic to the pan. Simmer. Add carrots, celery, pepper (and whatever other veggies you're using), and simmer for 2-3 minutes. Add seasonings and simmer for 8-10 minutes. Add flour remaining from dredging (or add 2 new tablespoons of flour) and a little bit of broth. Shake the pan lightly from left to right (instead of mixing the ingredients).
Combining Cutlets and Vegetables
- Return cutlets to the pan. Cover the pan. Simmer on low for 45-60 minutes. Keep adding a little bit of broth at the time (1-3 cups in total, depending on how thick you want your gravy). The cutlets are done when they are fork-tender.
PRESSURE COOKER
- Follow the instructions for Instant Pot until you're ready to pressure cook. At this point, follow your pressure cooker's instructions for closing, pressure cooking, and releasing the steam.
PARALLEL TO CUTLETS
- Prepare your side parallel to cooking the cutlets.
Handling
- Serve cutlets and gravy along a side of your choice (pasta, rice, mashed potatoes, quinoa, polenta, veggies, etc.). Store in the fridge for up to 2 days. Reheat based on your preference. Do not freeze!
I have learned to make some different Bosnian foods for my bf. To me, making Bosnian foods are like a spice holding patience. I came from a country that cook with lots different spices in one dish. I'm also a somebody who can't eat without chili pepper.
I cooked bosanski lonac and djuvec couple times. But still have a hard time to mastering the yufka for pita.
Pepy, that's a very unique way to describe it. Thanks for your insights! Yes, this cuisine is not very spice oriented (with the exception of vegeta). But I bet you'd like some of the spicier ajvar, and lonac and djuvec are both meals you can utilize chili pepper in. I'll get to jufka soon. It'll make sense and be simplified. For now you can use phyllo, and whip up some pretty good pita.
Loved this post, well done. I've been lurking around here for a while now and thought it might be about time to come out of the shadow and leave a comment. I have to say your writing feels very much like home.. Thank you for sharing our good old Balkan recipes and keep up the great work!
Thanks for getting in touch Branka! Let me know if there is a particular recipe you'd like to see and we'll put it in our rotation.
Odličan post, jako mi se dopada tvoj blog 🙂
Hvala Kaludia 🙂
I love your recipes. I am from Bosnia, but I live in the states now too.
I was raised by my grandparents. My grandmother died while I was in high school. Therefore, your recipes allow me to make the foods my grandmother would have taught me to make. They allow me to cook the food I grew up eating. But the best part is that being able to cook Bosnian food allows me to connect to my culture and to share it with those around me.
So, thank you! 🙂
Alijana,
(Gorgeous name!)
Thanks for your lovely comment. Glad we're able to help you recreate some of those childhood flavors. Food is a powerful medium in igniting those memories. If there is a specific recipe you'd like let us know and we'll try to put it in our rotation. Meanwhile, enjoy the ones on here, and thanks for stopping by. 🙂
Thank you!
A recipe for Krompir i piletinu u renu would be great. It's a simple recipe but some how I always mange to not get the texture I am hoping for.
Alijana,
We have one here: https://tinyurl.com/y7gc7jqo
And here's another one with rice instead of potatoes: https://tinyurl.com/ycb8qt9g
Hope that helps!