Crispy breaded pork cutlets served with rich mushroom gravy – that’s Jägerschnitzel. And it’s one of Germany’s most popular and delicious foods. This authentic Jagerschnitzel recipe will absolutely delight your taste buds!
There are four basic kinds of Schnitzel in Germany. Most of them are breaded (regional differences) but how they are served varies. The four most common versions are: Plain (usually pork, Schweineschnitzel, though sometimes veal, Wienerschnitzel, and often served with a lemon wedge), Rahmschnitzel (served with a cream sauce), Zigeunerschnitzel (“gypsy” sauce with bell peppers) and Jaegerschnitzel (served with a brown mushroom gravy).
The two most popular types, and the ones you’ll find in most restaurants, is your basic breaded Schnitzel and Jägerschnitzel.
But growing up in Germany I never ate Jägerschnitzel. I loved all the other versions but wouldn’t touch Jägerschnitzel. You see, I had an unfortunate ailment as a child: I hated mushrooms. It wasn’t until early adulthood that I was finally healed of this affliction and was at last able to enjoy my fill of Jagerschnitzel before moving to the U.S..
All Schnitzel variations are delicious, but there’s something especially delicious about Jaegerschnitzel. And given its popularity, most people agree. There’s probably not a single serviceman, servicewoman or tourist who spent any significant amount of time in Germany without having at least heard of Jägerschnitzel.
Some regions of Germany will make Jägerschnitzel without breading it – it’s simply pork chops pounded thinly, sprinkled with salt and pepper and fried, then served with the mushroom gravy. The version I’m most accustomed to where I grew up is breaded and it’s my personal preference.
For anyone unfamiliar with Schnitzel, they’re made by pounding boneless pork chops very thin, breading them in flour, egg and breadcrumbs and frying them just right until perfectly crispy on the outside and tender on the inside. To make Jagerschnitzel, the Schnitzels are then served with a luscious brown mushroom gravy.
It’s mouthwatering!
Jagerschnitzel Recipe
In this tutorial I’m providing general instructions on how to make Schnitzel. But for a comprehensive tutorial, including all the tips and tricks for creating the perfect Schnitzel, check out my original post on Traditional German Schnitzel!
For Jägerschnitzel you’ll also need a slam-dunk mushroom gravy. We’ve already got you covered!
For the Jägersoße, check out our recipe for the BEST Brown Mushroom Gravy!
The process of making Schnitzel involves pounding boneless pork steaks/chops to an even thickness of about 1/4 inch, then sprinkling it with some salt and pepper. Next dredge the pork in flour, followed by a lightly beaten egg and then plain breadcrumbs.
Immediately fry the Schnitzel in a frying pan with some oil (just enough to allow the Schnitzel to “float”). The oil should be around 330 degrees F when you add the Schnitzel. Fry on both sides for about 2-3 minutes or until a deep golden brown. Transfer to a plate lined with paper towels, then serve immediately with the mushroom gravy.
To serve, place the Jagerschnitzel on plates and spoon over with some Jägersoße (brown mushroom gravy – click for recipe). Garnish with some chopped fresh parsley if desired. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.
Typical accompaniments include Spätzle or Pommes (French fries) or Swabian Potato Salad, a leafy green salad or German Cucumber Salad.
Enjoy!
For more delicious German recipes be sure to try our:
- Kartoffelpuffer
- Spaetzle
- German Potato Dumplings
- Kaesespaetzle
- Currywurst
- Schnitzel
- Sauerbraten
- Rouladen
- Rotkohl
- Maultaschen
- German Potato Soup
- Swabian Potato Salad
- Semmelknoedel
- Zwiebelkuchen
- German Bread (Vollkornbrot)
- Obatzda
Jägerschnitzel (Schnitzel with Mushroom Gravy)
Ingredients
- Neutral-tasting oil for frying (I use avocado oil as it has a high smoke point)
- 4 boneless pork steaks or chops
- salt and freshly ground black pepper
- 1/2 cup all-purpose flour combined with 1 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup plain breadcrumbs
- Brown Mushroom Gravy (click for recipe)
- Chopped fresh parsley, garnish
Instructions
- Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.) Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
- Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.
- ***NOTE: Be sure to check out our post on Traditional German Schnitzel for a detailed tutorial including all the tips and tricks for achieving the best Schnitzel!
Nutrition
Originally published on The Daring Gourmet January 21, 2018
Ron says
What is your recommendation as a strong beef broth?
Kimberly Killebrew says
Hi Ron, if you’re using a broth base like Better Than Bouillon or a beef broth granules/cubes, simply increase the amount a little.
Heather Harrison says
We had German night at bible study last night, every Friday night has a different theme, here at Fort Mooreits Oktoberfest weekend. So it was fitting.
The host prepared Jägerschnitzel using your recipe, it was the closest to what I had in Bamberg Germany 20 years ago.
We’ve been stationed all over the USA since then and have yet to get good German schnitzel. Jägerschnitzel has always been my favorite!
Kimberly Killebrew says
That’s wonderful, Heather, it warms my heart to that, thank you! And your weekly themed dinners sound terrific, I need to find something like that here!
Kristin says
I have made this recipe numerous times ! We love it – the absolute best gravy- rivals my German mother-in-laws!
Kimberly Killebrew says
Yay!! Thank you so much, Kristin! :)
Matt G says
This recipe is wonderful. Great taste! Easy to make as well. I tried it of course with the Mushroom Gravy which is also delicious. I was always intimidated by the thought of making schnitzels but no more. I did add about 1/4 cup of red wine to the gravy (with the broth/stock) and it worked well
Vielen Danks!
Kimberly Killebrew says
So awesome, Matt! I’m thrilled that you took on the challenge and that it was a success – thanks so much or the feedback!
John says
2-3 minutes on each side or 2-3 minutes total? Thanks.
Kimberly Killebrew says
Hi John, on each side.
Michael says
Really good recipe!! I would like to try air frying in an oven, what temp and how long?
Really good German cucumber salad as well linked to this recipe.
Kimberly Killebrew says
Thanks so much, Michael! I haven’t tried this in the air fryer but maybe one of our readers has and can chime in.
Sonya Cronin says
It took me 2 months from first seeing this to actually working up the umph to try it. It’s all fantastic. I made the schnitzel, the mushroom gravy, the kasespaetzle. Your instruction and photos were so helpful, nothing left to cause error. It’s labor intensive, but not hard, and if one moves slowly and does some prep, the results are perfect. I don’t think it would have been better at a restaurant. Thank you for posting this, and all your efforts.
Kimberly Killebrew says
Thank you so much for that feedback, Sonya, I am beyond thrilled that you made and enjoyed each of those recipes! <3
Wendy says
Excellent recipe with very good instructions and visuals. Thank you for posting it.
Kimberly @ The Daring Gourmet says
Thank you, Wendy, I’m so glad you enjoyed it!
Tom Frizzell says
I had two tours in Europe and one of the lasting memories was Jaegerschnitzel and ZigoernerSchnitzel. Also a specialty and a restaurant in Karlsruhe it was Schnitzel am Helgoland and island in the north sea. It was covered in a white sauce with chunks of lobster, crab and shrimp. Excuse me while I wipe my watering mouth. Anxious to try this I have a simple version I throw together when it’s just me but I’m cooking for daughter and her husband so want it to be something special.
Jennifer says
Hi!! I made this along with the recommended mushroom gravy and the cheese Spaetzle. We had red cabbage too. Oh my gosh so so good. I did minor tweaks due to I couldn’t find the exact cheese, had to use pre-made Spaetzle plus i didnt
have the correct pan. I love panko so I used that. Still came out absolutely fabulous. Thank you so so much!!!
Kimberly @ The Daring Gourmet says
So awesome, Jennifer, I’m happy everything was a success, thanks so much for the feedback!
Mary says
This recipe is great! I made it all at once last time, but I’m a slow cook. Can I make the gravy ahead of time?
Kimberly @ The Daring Gourmet says
Thank you, Mary! Yes, you can absolutely make the gravy a day ahead and reheat. You may need to add a little more broth to thin it out if it’s thickened to much.
Linda says
I spent four years in Germany and Jägerschnitzel was my absolute favorite meal while there. I can’t wait to try your recipe
Kimberly @ The Daring Gourmet says
Thank you, Linda, I hope you enjoy it and would love to hear your feedback!
Willow says
I saved this recipe a few years ago as it is my favorite dish and have been making it exactly this way ever since! It’s my favorite and tastes very Authentic. I make it with the Spaetzle and braised red cabbage and of course the hunter gravy. It’s a real treat!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Willow, thank you so much!