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!
Sorry, Schnitzel is not pork chop, but a slice of the uncured ham.
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.
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!
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.”
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!!! ❤️
Fantastic, Connie, thanks so much!
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.
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
Awesome, Jim, good call!
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!
My first schnitzel was in Bamberg as well circa 1977. Love at first bite.
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.
Thanks so much, Michael, I’m thrilled that your family and friends enjoyed this!
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.
Thank you so much, Kimi, I really appreciate your kind thoughts :)
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.
I forgot to add the ⭐️⭐️⭐️⭐️
That’s wonderful, Maria, I’m so happy to hear that! Thanks so much for the feedback!
Could I use a pork loin roast cut into steaks and pounded out ?? Thank you
Hi Lisa, yes you can, they’ll just be leaner so not as moist.
I added a mushroom bullion cube to the gravy Improvy upgrades the flavor
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
I’m absolutely thrilled that you enjoyed it, Cindy, thank you! :)
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.
Wonderful, Erich, I’m so glad you enjoyed it, thank you!
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
Oh, that makes me so happy, Michael, thank you! Congratulations on your engagement and here’s to many, many more wonderful meals together! :)
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.
Fantastic, Jenifer, I’m so glad you enjoyed it, thank you!
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
Thanks so much for the compliment, Elfie, and I’m so glad you found us!