Pork Schnitzel with Mushroom Gravy (Jagerschnitzel)

German Schnitzel in Mushroom Gravy on white plate.

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5 from 8 votes

Pork Schnitzel with Mushroom Gravy (Jagerschnitzel)

Thin slices of boneless center-cut pork, lightly breaded and fried, served with a savory and silky mushroom gravy.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Austrian, German

Servings: cutlets

Calories: 408kcal

Author: Anecia Hero

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

Make the gravy first then the schnitzel

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 sides
2 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

The amount of oil you need depends upon the size of your skillet and the number of cutlets you are frying. You want about ½" inch of oil in the skillet.

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