Jägerschnitzel, meaning “hunter’s schnitzel,” is a traditional German dish featuring a pounded, breaded, and fried pork cutlet topped with a creamy mushroom sauce. Served with homemade Spätzle to soak up the sauce, this is a comforting dish that isn’t difficult to make.
I’m so thankful that my husband has embraced my German culture (from my Mutti). We have been fortunate to travel all over Germany. We love German food, from Goulash to Kaiser Rolls to Plum Tarts. Schnitzel is always on my mind, whenever we travel to Germany or Austria. Schnitzel is a favorite dish that I make fairly often, at home.
I realized that I’ve never made Jägerschnitzel at home. A creamy mushroom sauce is generously served over Schnitzel. How hard could that be? What a perfect way to use some leftover boneless pork loin!
For the pork, trim the excess fat. Cover with plastic wrap and pound thin (being careful not to tear holes). Set up a breading station with three deep dishes (or pie plates, in my instance). Flour, whisked egg and unseasoned bread crumbs.
Using tongs, dip each pork cutlet into the flour (shaking off excess), then into the egg. Finally, coat the cutlet with bread crumbs. Press gently so that bread crumbs adhere. Set onto a plate. MAKE AHEAD: Cover the breaded cutlets and refrigerated until ready to use. (I made these in the morning for dinner later on.)
About 15-20 minutes before starting dinner, the cutlets should come to room temperature. Heat a heavy skillet (I prefer a cast-iron skillet) with either avocado or olive oil. I add just enough oil to coat the bottom of the skillet. The oil should be very hot, but not smoking. Test by lowering a corner of the cutlet into the hot oil. If it sizzles, it’s ready. If not, wait a minute or two more to set the cutlet into the hot pan.
Fry the cutlet until golden brown (about 3-4 minutes). Perfect! Flip over and cook until both sides are golden brown. Remove the cutlets and keep them warm. The oven has been set to WARM, and the cutlets are placed on a baking sheet with a rack. Allowing warm air to circulate keeps the cutlets warm and dry (not soggy).
The mushroom gravy is quite simple to make. Honest! Melt unsalted butter and saute’ diced onion until just softened. Add the mushrooms and cook until water is released and evaporated and are turning brown. Add dried or fresh thyme (optional but tasty).
Sprinkle flour over the cooked mushrooms and onion and stir to coat evenly. Allow the flour to cook for a minute or two. Add low-sodium beef broth (vegetable broth is an optional substitute).
Turn the heat to LOW and add just enough heavy cream, according to your preference. My sauce is more on the darker side, since I’m trying to shave off a few fat grams! If the gravy seems too thick, add a little more broth. If the gravy is too thin, it’s best to make a slurry of flour and water. Be sure to combine the flour and water really well, so there aren’t any lumps. Corn starch works as well. Carefully add the slurry a little bit at a time, and simmer on low until it reaches the consistency you prefer.
What better way to enjoy the mushroom gravy than with a side of homemade spaetzle?! The dough is so simple to make– almost like pancake dough. Flour, milk, eggs, salt and nutmeg. I made the dough in the morning, as well, so the dinner was finished in less than 30 minutes. I wish I had some of my favorite red cabbage, but alas, I didn’t have any in the freezer.
As we say in Bavaria, “Mahlzeit”! Meal time. Let’s eat!
TASTING NOTES: What’s not to love? A tender pork cutlet with mushroom gravy and German Spaetzle noodles? The gravy was so easy to make and we enjoyed every bite. All that was missing was a large mug of German beer and the gorgeous Alps in the background. Yes, indeed, I won’t wait so long to make this again.
VARIATIONS: Pounded chicken is an option if you don’t like pork. Sometimes, white wine is added to the gravy.
Jägerschnitzel
Equipment
- 1 heavy skillet I prefer a cast iron skillet for frying
- 1 deep skillet for the gravy
Ingredients
For the schnitzel:
- 4 boneless pork chops excess fat trimmed, pounded thin
- salt and pepper
- avocado oil
For the breading station:
- 1/4 cup flour
- 2 large eggs whisked
- 2/3 cup breadcrumbs
For the mushroom gravy:
- 12 ounces mushrooms sliced
- 1 small yellow onion diced
- 2 tablespoons unsalted butter
- 2 tablespoon flour
- 3/4 cup low-sodium beef broth
- 1/3 cup heavy cream more or less to taste
- 1/4 teaspoon thyme
- salt and pepper to taste
Instructions
For the breading "station":
- You will need three deep dishes (I use pie plates). In each one, place the flour, the egg and the breadcrumbs.
For the cutlets:
- Season the pork with salt and pepper. Place a sheet of plastic wrap over the trimmed pork, and pound very thin. Be careful not to pound too thin, so the pork doesn't have holes in it!
- With tongs, dip the pork into the flour and shake off the excess. Coat the floured pork with egg, shaking off any excess. Place the pork into the breadcrumbs and coat evenly. Gently press so that the breadcrumbs adhere. Repeat with each pork, and then set onto a large plate, or small baking sheet.MAKE AHEAD: The breaded cutlets can be covered with plastic wrap or foil, and refrigerated up to a few hours ahead. Bring to room temperature for at least 15 minutes, before frying.
Cook the schnitzel:
- TIP: Preheat the oven to WARM and place a baking sheet with a cooling rack on top. This will help to keep the cutlets warm, while you make the gravy.
- Heat avocado (or olive oil) to a medium high heat. Using a tong, place an edge of a cutlet into the oil to test if it's hot enough to fry. The meat should sizzle.Reduce to a medium heat and cook until golden brown. To check, lift the corner of one cutlet for color. Gently flip over and cook until golden brown (3-4 minutes) Total cooking time is about 6-8 minutes.Remove, and keep warm.
For the mushroom gravy:
- Melt the unsalted butter until warm and bubbly on medium heat. Saute' the onion until softened.
- Add the mushroom, and cook until they begin to brown (5-7 minutes). Add the thyme and season with salt and pepper, to taste.
- Evenly spread the flour over the mushroom mixture and evenly combine. The flour will begin to cook and thicken the mushrooms.
- Add the beef broth in small increments, stirring with a spatula. The mushrooms should start to really thicken. Add more broth, until the you have a fairly thick consistency. You want the consistency of gravy.
- Turn the heat to LOW, and add the heavy cream– depending on how creamy you prefer. The gravy should be silky, yet not super thin. Turn off the heat.Taste the gravy, and add more salt if needed, to taste.
Plating the Schnitzel:
- Serve the schnitzel with a generous coating of mushroom gravy. A perfect side dish is Spaetzle (recipe link is in the notes).
Notes
Nutrition
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