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!
Nutrition
Kathy Przybyla Kohlsaat says
Made for dinner tonight! This was simply amazing! I took the tips on leaving out the vinegar and thyme to make a more authentic meal. Husband asked for more and that the gravy for sure stays on our short list! Thank you!
Kimberly @ The Daring Gourmet says
That’s wonderful, Kathy, thanks so much for the feedback!
John C says
I’ve spent a lot of time in Germany…this jaeger schnitzel recipe is better than any I’ve ever had. Thanks Kimberly!
Kimberly @ The Daring Gourmet says
Thank YOU, John, I really appreciate that! :)
AC says
This was fantastic, I made the gravy but left out the balsamic because I didn’t have any. My husband and son said it was amazing too.
Kimberly @ The Daring Gourmet says
Thanks so much, AC, I’m happy it was a family hit!
Aaron says
Made this tonight, turned out PERFECT!
Two hacks: You can easily pound the chops in a gallon Ziploc. And roll the bread crumbs finer for a more crisp texture.
Oh, one more— electric fry pan for precise temperature control!
GREAT recipe!
Kimberly @ The Daring Gourmet says
Thanks so much, Aaron, I’m happy you enjoyed it and appreciate the feedback!
BETHANY IRONS says
This is the closest recipe I have seen to the way I was taught to make
Jagerschnitzel, especially with pomme frites. It’s my family’s favorite, I use butter to fry the meat, and I am lucky to find the thin cut pork loin cutlets at a local market, so no pounding and can get it made even faster. Since my oldest son was born in Germany, it’s our traditional birthday dinner for him. Thank you!
Mary Beth says
Made this last night for dinner for my daughter and her husband . It was absolutely delicious!! Made the German potato salad , the cucumbers and the red cabbage all from your website. Delicious ! I could not be any happier with the results. Thank you.
Kimberly @ The Daring Gourmet says
Oh that’s so wonderful, Mary Beth, I’m thrilled that you made all of those recipes and that you enjoyed them! Thank you so much! :)
Jessica says
I am wondering how you know the temperature of the oil you use to fry the meat. Thank you.
Kimberly @ The Daring Gourmet says
Hi Jessica, I use an instant-read digital thermometer. It takes all the guesswork out and ensures accuracy. I use it for bread-making too for that very reason. It’s an indispensable tool in my kitchen :)
Debbie Ellershaw says
Made this today for the first time and it was perfect along with the gravy. If I can’t go to Germany then Germany shall come to me!
Kimberly @ The Daring Gourmet says
That’s the spirit, Debbie, and I’m so glad you enjoyed this, thank you! :)
Roswitha Lambie says
Hi everyone I m from germany,i cook german 99% love it ,reading what everyone is saying makes my heart warm up .I m living in Wisconsin .
John W Dupree says
My wife and I tried this last night, along with the accompanying recipe for Jägersoße. For crumbs we used Panko rice crumbs, and the result was incredibly good! My wife and I have both lived in Germany before we met, mostly in Hessen (Frankfurt area), and you have to look very hard to find this kind of food in California, and even then, it’s very expensive. The schnitzels were crispy and moist, and the soße complemented them perfectly. Next time, I’m going to make some Spätzle to go with it. Although I do miss Schnitzel, Pommes Frites, und Salat. I can’t figure out why, but Germans make the absolute best French Fries on the planet. Thank you very much!
Kimberly @ The Daring Gourmet says
I’m so happy you both enjoyed it, John, thank you very much!
Chris says
I was stationed in Germany for 4 years and couldn’t get enough of this stuff!
Becky says
This was excellent! I used panko instead of regular bread crumbs and it was so crispy and delicious – best recipe ever!
Kimberly @ The Daring Gourmet says
Thank you so much, Becky!
Sheryll Kuroiwa says
Danke sehr for your Jagerschnitzel and mushroom gravy. I fixed it to night, and it was superb! My whole family LOVED it! The Schnitzel seemed to melt in my mouth, and thr mushroom gravy was heavenly. Served it with mashed potatoes and carrots, with almond raspberry oat bars for dessert. YUMMMMMM!
Kimberly @ The Daring Gourmet says
I’m so glad, Sheryll, thank you so much!
Sherry says
I quit trying to make Schnitzel years ago because it never tasted the same as those I had in Germany as a teenager. After trying your Lebkuchen recipe I figured your Schnitzel recipe would be wonderful and I was not disappointed! (nor was my very picky husband) The recipe deserves far more than 5 stars!! Thanks again for your recipes!
Kimberly @ The Daring Gourmet says
Thank you so much, Sherry! <3