Jägerschnitzel (Schnitzel with Mushroom Gravy)
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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 my:
- Kartoffelpuffer
- Spaetzle
- German Potato Dumplings
- Kaesespaetzle
- Currywurst
- Schnitzel
- Sauerbraten
- Schweinshaxe
- Rouladen
- Königsberger Klopse
- Rotkohl
- Maultaschen
- German Potato Soup
- Swabian Potato Salad
- Semmelknoedel
- Zwiebelkuchen
- German Bread (Vollkornbrot)
- Obatzda
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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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I discovered jaegerschnitzel in 1967, when my new boss, an army Special Forces major just returned from Vietnam, and his German wife, took us to a local restaurant called the Hasengarten (rabbit garden) that was famous for their version. I thought I had died and gone to Heaven.
Their version was very thin veal, and the sauteed veggies were pickled and came from their own garden.
Two years later, my wife came back a month before me. Knowing I was unlikely to get that dish again, I moved int one of the gasthaus rooms above the restaurant so I could have it every night. The owners’ family adopted me and we had great evenings. Thirty years later, we went back and they were still open, but under new ownership and the recipe had changed.
Great Jägerschitzel. If you use the mushroom gravy recipe provided (so good – highly recommend), you may want to make a few extra schnitzels or make a half or 3/4 batch of the gravy. I fried five porkchops and still had more gravy than I needed.
I’m so glad you enjoyed it, Brian, thank you so much for the feedback!
Thank you so very much for this delicious recipe. It was not difficult to prepare; it was more about timing. I preferred to make my gravy and side items first, leave them on low, then fry my meat that way I could serve everything immediately.
Thank you so much for the feedback, Yvonne, I’m happy you enjoyed it!
One of my absolute favorite recipes. Delicious and comforting!
Thank you so much, Maria, it’s one of my favorite too! <3