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!
Pin Me!
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
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
Bernhard Rohrer says
Sorry, Schnitzel is not pork chop, but a slice of the uncured ham.
Kimberly @ The Daring Gourmet says
A slice of uncured ham?? Sorry, Bernhard, that is absolutely false. I see you’re located in Ireland and what you’re describing is gammon steak, not Schnitzel.
Julie says
I will be trying this soon! But I was wondering, I was stationed in Germany many years ago, and we used to get fries with some type of gravy and cheese… but I can’t remember the name of it. Do you know? And do you have a recipe for it? :)
Thank you!
Kimberly @ The Daring Gourmet says
Hi Julie, I don’t have a recipe for it but what you’re referring to is Germany’s version of Canadian poutine. In Germany it’s usually called Poutine as well or “Pommes mit Bratensoße und Käse.”
Connie C says
Best schnitzel recipe! Reminds me of the 10 years I lived in Germany! I also made some onions and made it into zwiebel Schnitzel which was also delicious!!! ❤️
Kimberly @ The Daring Gourmet says
Fantastic, Connie, thanks so much!
Horatiorama says
I’d just like to share a little anecdote about Jägerschnitzel. The recipe above is one type of Jägerschnitzel, namely the West-German type–and it’s beautiful. If you order Jägerschnitzel in the East of Germany (the regions that were a different country until 1990), you will get something entirely different: breaded and fried sausage (slices of Bierschinken or Jagdwurst (thus the name)) with tomatoe sauce and pasta. There’s a photo here. In the 1990s, the cooks of the university cafeteria at the University of Leipzig made it a custom to cook the Eastern variety of Jägerschnitzel in the first week of the semester without any further explanation. Students from the West were shocked, but lesson learnt: don’t be ignorant about where you are. As far as I can tell, the Eastern variety of Jägerschnitzel is the only (!) variety of “Schnitzel” that is actually customarily eaten with noodles, so whenever I hear the song from The Sound of Music (Schnitzels with noodles), I am reminded of the East-German Jägerschnitzel.
Jim says
funny story. I have made this once before and loved it. I started preparing it again tonight but after I had already pounded out the pork loin I realized I didn’t have enough breadcrumbs. but I DID just accidentally order 10 pounds of oyster crackers online. so I just put a bunch of them into a ziploc and hammered it with the meat tenderizer. worked like a charm! haha
Kimberly @ The Daring Gourmet says
Awesome, Jim, good call!
Sandy says
Thank you for clarification on ALLL THE schnitzel. I lived in Bamberg and they used to make these sandwiches at the food truck by the base. It was a schnitzel but I don’t know what kind. I just know I want it again!
Tim Sumrall says
My first schnitzel was in Bamberg as well circa 1977. Love at first bite.
Michael Davis says
I agree with all the other responses. My wife and I were stationed in Germany in the Army and loved the food. I am the chef of the family and used your recipe for friends and family and they cant stop raving about the food. We love it and I agree the gravy makes the entire dish. Its famtastic!! Thanks you so much.
Kimberly @ The Daring Gourmet says
Thanks so much, Michael, I’m thrilled that your family and friends enjoyed this!
Kimi says
As far as I’m concerned your recipe is the gold standard for this dish. I come back again and again to your site and this recipe. I, like many other commenters, spent time in Germany and developed a great love of a good Jägerschnitzel. I want to thank you for your recipe, your attention to detail, your clear instructions and your skill at putting it all together. This is such a comfort food for me and mine. Know your efforts have made a difference.
Kimberly @ The Daring Gourmet says
Thank you so much, Kimi, I really appreciate your kind thoughts :)
Maria says
I was looking for the perfect schnitzel recipe and your page was one of the recommended sites. You did not disappoint. This recipe was easy to follow and it was helpful to have pictures of what the food looked like throughout the process. I am a hands on learner and this is the easiest way for me to make sure I am on the right track. I don’t normally taste my food but I just had to taste the gravy. Delicious!!! Thank you again. I cant wait to make this for my husband.
Maria says
I forgot to add the ⭐️⭐️⭐️⭐️
Kimberly @ The Daring Gourmet says
That’s wonderful, Maria, I’m so happy to hear that! Thanks so much for the feedback!
Lisa Burgess says
Could I use a pork loin roast cut into steaks and pounded out ?? Thank you
Kimberly @ The Daring Gourmet says
Hi Lisa, yes you can, they’ll just be leaner so not as moist.
Daryl Chapin says
I added a mushroom bullion cube to the gravy Improvy upgrades the flavor
Cindy says
Absolutely delicious! Having served in Germany while in the service, I developed a taste for Jaeger schnitzel. Your recipe was just spot on. Absolutely loved it. Thank you so much
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled that you enjoyed it, Cindy, thank you! :)
Erich says
Outstanding recipe. Pounded the pork to 3/8 to 1/2 inch. Cooked for 2 minutes and 1 1/2 minutes per side. Came out slightly pink in the middle which is the way we prefer pork. Gravy was delicious. Served with potato salad and cucumber salad (recipes from this site). Would recommend and will likely make again.
Kimberly @ The Daring Gourmet says
Wonderful, Erich, I’m so glad you enjoyed it, thank you!
Michael Carter says
My Fiance and I recently went on a road trip to Yellowstone (which is where I asked her to marry me). Along the way we stopped in Levenworth WA (we are from Sequim, North Olympic Peninsula) it was my first time there. We stopped and grabbed a bite to eat and I had jagerschnitzel and the dish was served with rotkohl. For the rest of the trip i couldn’t stop thinking about how good that meal was, and about how much I love the woman I had it with. The first meal I cooked when we got back was this and your rotkohl recipe and they were both better than what we had in Levenworth. I’ve since cooked that meal using your recipes at least 4 times we put this one into our recipe book and will enjoy it for years to come , trying your Szegedin Goulash next!! cant wait
Thank you for these excellent recipes,
Michael
Kimberly @ The Daring Gourmet says
Oh, that makes me so happy, Michael, thank you! Congratulations on your engagement and here’s to many, many more wonderful meals together! :)
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!
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!
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!
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!
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!
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!
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!
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!
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! :)
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!
Nathan Lombough says
Out of this world delicious and oh the memories! Thank you!
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!
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!
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.
Emily says
Love your step by step photos, so helpful!
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!
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.
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! :)
Allyson Zea says
This looks so comforting and authentic! I can’t wait to try it!
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…!
Nutmeg Nanny says
WOW! This sounds delicious! Saving for sure!
Dorothy at Shockinglydelish says
On this cold winter nights, I love to make a hearty and comforting meal. That mushroom gravy looks delish!
Jennifer says
I want a big plate of this! This is my kind of comfort food!
Krista says
What a creative recipe! Looks delicious!
Erin Dee says
Pure heaven is exactly how I would describe this! Looks so delicious!
Katerina @ diethood .com says
That mushroom gravy sounds fantastic!! YUM!!!
Dee says
This is making me so hungry right now — looks delicious!
Sabrina says
This looks like fantastic comfort food! Love the mushroom gravy!
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!
Amanda says
Goodness that looks like the perfect hearty dinner!!
Paula - bell'alimento says
I love schnitzel and hello mushroom gravy!
Angie | Big Bear's Wife says
That Mushroom gravy is calling my name!! I love all things mushrooms!