Crispy breaded pork cutlets served with rich mushroom gravy – that’s Jaegerschnitzel. And it’s one of Germany’s most popular and delicious foods. This authentic Jägerschnitzel 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, 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 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 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!
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Authentic German Jägerschnitzel (Hunter 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!
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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! :)
CHRISTIE ROMERO says
Absolutely AMAZING!!! just made this recipe with your schnitzel recipe and I was licking the plate!! Definitely a keeper….
Kimberly @ The Daring Gourmet says
Fantastic, Christie, I’m thrilled to hear that, thank you!
Michael Fisher says
Love this recipe! I was stationed in Germany for 3 years and this is as good as I remember. I recently was a guest chef and made 20 shnitzels with a warm potato salad and spaetzle for the American legion Wednesday dinner and sold out! They asked me to come back and I made 24 and also sold out. I made them in the deep fryer but it’s the gravy that makes them so good.
Kimberly @ The Daring Gourmet says
Thanks so much, Michael, I’m glad you enjoyed it and congratulations on your sell-out success!
Donna Hughes says
I made this as directed, the mushrooms included some rehydrated wild mushrooms, that flavour, with thyme, balsamic vinegar and a pinch of sugar took this to new level for mushroom gravy.
Kimberly @ The Daring Gourmet says
Fantastic, Donna, thanks so much for the feedback!
Elizabeth says
My boyfriend lived in Germany for 5 years. THANK YOU for making me look like a superstar chef in his eyes. This was amazing!!! He gushed about this recipe for hours.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Elizabeth, thanks so much for the feedback!
Michele says
Oh my goodness! I wanted to make an authentic German dish in anticipation of a trip to Berlin later this year and boy oh boy is my husband excited after tasting this! This gravy is unbelievably good. Thank you so much for sharing this recipe
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Michele, thank you!
Sara Wiuff says
This was delicious! My husband ate this in Germany as well as in the home of an American who had learned to make this while living in Germany. He’s asked for it for years and I’ve always been too intimidated to try it. I tried this recipe with your brown mushroom gravy and it turned out so awesome that I am back to print it out so we can make it often. Thanks!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Sara, thanks so much for the feedback!
Elfie says
Dear Kimberly, thank you for the wonderful German Recipes! I was looking for a recipe for Jaeger Schnitzel and thats how I found your site. I love the way you write your columns and how well you explain everything. Also the recipes are great! Thanks again! Blessings in Christ Jesus, sincerely Elfie
Kimberly @ The Daring Gourmet says
Thanks so much for the compliment, Elfie, and I’m so glad you found us!
Jenifer says
We all ate entirely too much of this- yum! I wish I could find already breaded pork cutlets, because that was a lot of work. However, they probably wouldn’t be as good. I used at least twice the amount of balsamic vinegar, because we love balsamic vinegar. I made this, because my brother took us to Sprecher’s Restaurant in Wisconsin, and my son and I had this dish and loved it. Great recipe! Seemed to be similar to what we had at Sprecher’s.
Kimberly @ The Daring Gourmet says
Fantastic, Jenifer, I’m so glad you enjoyed it, thank you!