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 Jägerschnitzel (served with a brown mushroom gravy).
The two most popular types, and the ones you’ll find in most restaurants, are Plain (Schweineschnitzel) 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 Jägerschnitzel before moving to the U.S..
All Schnitzel variations are delicious, but there’s something especially delicious about Jägerschnitzel. And given its popularity, most people agree. There’s probably not a single serviceman, serivcewoman 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 Jägerschnitzel, the Schnitzels are then served with a luscious brown mushroom gravy.
It’s pretty much pure heaven!
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 chops to an even thickness of about 1/4 inch, then sprinkling it with some salt and pepper. Next dredge the pork chops 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 Jägerschnitzel 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.
Authentic Homemade German Spätzle
Enjoy!
Perfectly crispy on the outside with a tender interior and served with a delightfully rich mushroom gravy, it's no wonder this is one of Germany's most famous and beloved dishes!
- Neutral-tasting oil for frying (I use avocado oil as it has a high smoke point)
- 4 boneless pork 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
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!
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Angie | Big Bear's Wife says
That Mushroom gravy is calling my name!! I love all things mushrooms!
Paula - bell'alimento says
I love schnitzel and hello mushroom gravy!
Amanda says
Goodness that looks like the perfect hearty dinner!!
Jen says
My husband travels to Germany for work and raves about how amazing authentic German food is. I may just have to surprise him with this!! Looks amazing!
Sabrina says
This looks like fantastic comfort food! Love the mushroom gravy!
Dee says
This is making me so hungry right now — looks delicious!
Katerina @ diethood .com says
That mushroom gravy sounds fantastic!! YUM!!!
Erin Dee says
Pure heaven is exactly how I would describe this! Looks so delicious!
Krista says
What a creative recipe! Looks delicious!
Jennifer says
I want a big plate of this! This is my kind of comfort food!
Dorothy at Shockinglydelish says
On this cold winter nights, I love to make a hearty and comforting meal. That mushroom gravy looks delish!
Nutmeg Nanny says
WOW! This sounds delicious! Saving for sure!
Samantha Paul says
Hey Kimberly…!I am also reads your post but this is one of my favorite recipe & its looks soooo yummy and delicious, i will trying to making this dish. Thanks for sharing and keep shared new amazing ideas with delicious recipes…!
Allyson Zea says
This looks so comforting and authentic! I can’t wait to try it!
Ivana at Blondie-ish at Kitchen says
It looks delicious. I live in Slovakia and Schnitzel (however we call it in other term) is very popular here as well. But I never thought to combine it with mushroom gravy, great idea, I must give it a shot! :)
Brian Jones says
So very popular all over this part of Central and Eastern Europe… I love them but never make at home for some odd reason, I guess them being so ubiquitous in restaurants is one. This recipe sounds fab and that mushroom gravy sounds superb.
Bob says
KImberly , your husband is a lucky guy !
Keep the great German and Tyrolien recipes coming, it is much more affordable than airfare.
All that is missing is a view of the Alps, and a bier.
Bob
Kimberly @ The Daring Gourmet says
Thank you, Bob, and you can be sure I’ll keep the recipes coming!
Emily says
Love your step by step photos, so helpful!
David Possin says
As a child growing up in Germany I ate many Schnitzel. Jaegerschnitzel was one of my favorites, but Zigeunerschnitzel (Gypsy Schnitzel) topped my list. The sauce is made with multi colored sweet peppers and lots of Paprika, resembling the colors of a gypsy dress. Once some thin hot green chillies were included, I thought they were green beans… my forced introduction to become a Chilehead.
Tim Wiedman says
Absolutely finger-licking amazingly delicious!! My wife and I were in heaven, Kimberly, and this brought back so many memories for us. Thank you for this wonderful recipe!
Christina | Christina's Cucina says
One of my favorite dishes to order when I’m in Germany! Thanks for sharing this great recipe so that we can recreate this dish in our own kitchens, Kimberly! YUM!
Nathan Lombough says
Out of this world delicious and oh the memories! Thank you!
Susan Braunschweig says
Made this tonight and I assure you it’s So delicious. Going to print the recipe and tuck it with my recipes right away. This will be made many times. I order this whenever I go to a German restaurant. it’s wonderful to know I still have 2 chops and lots of gravy! I served it with Meyer lemon squeezed over it and some Aldi spatzel. Thank you so much for sharing this. I will also make the Gypsy schnitzel and Swabian potato salad soon.
Kimberly @ The Daring Gourmet says
Wonderful, Susan, I’m thrilled you enjoyed this and appreciate the feedback, thank you!
Rosanne Surette says
By far, the best recipe for German Jagerschnitzel and Brown Mushroom gravy! We have dined at various German Restaurants in the U.S. and a few in Germany/Austria and no one could top this recipe….we just loved it. Next time, I will prep the day before (Cuc and potato salads) which will save time and energy now that I’m older. Thank you so much! This recipe convinced me to subscribe to this site.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Rosanne, thank you so much! :)