Jägerschnitzel (Pork Schnitzel with Mushroom Gravy)
Jägerschnitzel (Pork Schnitzel with Mushroom Gravy) is one of Germany’s most popular dishes and is made with thinly sliced boneless pork cutlets that are breaded, fried and topped with a silky mushroom gravy, also known as “Hunter’s Sauce.” Learn how to whip up this easy German recipe in minutes!
“Schnitzel” refers to a thin, breaded and fried piece of meat…typically a boneless, center-cut pork chop or pork cutlet. In America, you’ll often this dish in your favorite German restaurant…usually with a side of warm German potato salad and Späetzle and gravy (egg noodles with brown gravy.)
Schnitzel ingredients
For the perfect fried pork schnitzel, you’ll need only a few simple ingredients:
- Boneless pork cutlets
- All-purpose flour
- Eggs
- Breadcrumbs – finely ground plain breadcrumbs; not seasoned and not Panko
- Cornstarch
- Garlic powder
- Onion powder
- Salt and Pepper
- Neutral oil for frying
Can I make a pork schnitzel recipe with chicken instead of pork?
Yes. Substitute the pork cutlets with thinly sliced chicken breasts. They pair beautifully with the mushroom gravy.
Mushroom Gravy Ingredients
- Butter – unsalted
- Onion – yellow or white
- Mushrooms- sliced button or portobello
- Tomato paste
- Beef broth
- Sugar-just a pinch
- Dried thyme
- Salt and pepper
Steps for making easy the mushroom gravy (Hunter’s Sauce)
- In a small saucepan on low heat, melt butter and add onions; cook for 2 minutes then add sliced mushrooms in a single layer; cook until brown
- Add broth, tomato paste, thyme, sugar, salt and black pepper; allow to cook for 5 minutes, then cover and set aside while you fry the pork schnitzel cutlets.
How to make traditional Jagerschnitzel at home
- The secret to making a really good pork schnitzel is to use thin cutlets: cut the pork cutlets in half lengthwise and use a meat mallet to pound them to ¼” inch thickness. The thin slices of pork cook quickly and result in a crispy crust with a fork-tender, moist inside.
- Set up a dredging station: one shallow bowl with lightly beaten eggs and another with breadcrumbs and a third bowl with flour.
- Heat a high-heat oil in a large skillet (a well-seasoned cast-iron skillet works best.) You’ll need enough to cover the bottom of the pan by about 1/2″ inch.
- Dredge pork cutlets in flour, then egg, then in the breadcrumbs.
- Place breaded pork chops in hot oil (about 300ºF) in a single layer; cook 2-3 minutes per side; (cooking time will vary); remove and place on a wire rack to drain. Garnish with lemon wedges and serve.
Recipe tips
- These pork cutlets cook fast so make the mushroom sauce first
- Use a high-heat, neutral oil: canola, vegetable, avocado oil- do not use olive oil…it’s not tolerant of high-heat.
- For best results, do not bread the cutlets and let them sit while the oil heats; once the frying oil is hot, coat the cutlets and fry immediately
- If you’re cooking several cutlets, work in batches; note, the second batch will be a darker color due to the oil; if this bothers you, pour the first batch out and start over with fresh oil for the remaining pieces
- Once you place the pork cutlet in the skillet, don’t move it for at least a minute or two; peek and see if the bottom is golden brown; if it is, turn it over
Pork is done when it reaches an internal temperature of 145ºF; you can use a meat thermometer if you want, but these cook in about 4-minutes when the oil is about 300ºF
What to serve with pork schnitzel
There’s a ton of delicious side dishes to serve with Jagerschnitzel pork schnitzel. You could serve a warm German potato salad, pickled red cabbage, Southern Potato Salad, or braised cabbage. Serve over spatzle or egg noodles.
Storage and reheating
Store leftovers in an airtight container or plastic ziplock bag in the refrigerator for up to 3 days. To reheat, turn oven to 375-400ºF and place pork schnitzels in a single layer on a baking sheet (uncovered) for about 15 minutes or until they’re warm throughout. Do not wrap them in aluminum foil because the crispy crust gets mushy.
Make this easy, authentic German Jagerschnitzel any night of the week. The recipe is quick, easy and filling.
Pork Schnitzel with Mushroom Gravy (Jagerschnitzel)
Ingredients
Pork Schnitzel Ingredients
- 1 lb. boneless pork chops , (about 4 center-cut pork loins)
- neutral oil ,canola or vegetable, not olive
- 2 whole eggs ,lightly beaten
- ½ cup finely ground plain breadcrumbs
- ½ cup all-purpose flour
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon salt , kosher
Mushroom Gravy Ingredients
- 4 tablespoons butter
- 1 cup finely diced yellow or white onion
- 16 ounces mushrooms, sliced – button or portobello
- 2 cups beef broth
- 2 heaping teaspoons tomato paste
- ¼ teaspoon dried thyme
- ½ teaspoon granulated sugar
- salt and pepper to taste
Instructions
Mushroom Gravy Preparation
- In a skillet on medium heat, melt butter; add onions and saute 1 minute; add sliced mushrooms to skillet in a single layer; cook 5-7 minutes or until the mushrooms are brown; add remaining ingredients and cook for 5-7 minutes, then cover and set aside while you make the schnitzel.4 tablespoons butter, 1 cup finely diced yellow or white onion, 16 ounces mushrooms, sliced, 2 cups beef broth, 2 heaping teaspoons tomato paste, ¼ teaspoon dried thyme, ½ teaspoon granulated sugar, salt and pepper to taste
Pork Schnitzel Preparation
- Set up dipping and dredging station: 1 flat pan with lightly beaten eggs and another flat pan for the breadcrumbs, and a third pan for the flour. Season the breadcrumbs with salt, onion powder and garlic powder.Using a sharp knife, cut the pork cutlet in lengthwise; lightly season cutlets with salt and pepper on both sides2 whole eggs, ½ cup finely ground plain breadcrumbs, ½ cup all-purpose flour, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 1 teaspoon salt
- Heat a heavy bottomed skillet with oil and bring to 300 – 325℉neutral oil
- Dip each cutlet into flour and shake lightly, then dip it into the eggs, then dredge it in the breadcrumbs; fry immediately after coating; plate and drizzle the mushroom gravy over the top and serve with spaetzle or buttery egg noodles.1 lb. boneless pork chops
Notes
- The amount of oil will depend upon the size of your skillet and the number of cutlets you are frying. You want about 1/2″ inch of oil in the skillet.
- This recipe uses 2 pork cutlets cut in half which yields four fried schnitzel
- Cook them in batches, 3-4 at a time, depending upon the size of your skillet and burner
- Pork should be cooked to an internal temperature of 145º F
Nutrition Estimate
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If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
This was really quick and easy! Thank you for sharing!