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Home » Disclosure » Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)

Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)

January 21, 2018 by Kimberly Killebrew · 120 Comments

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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!

german jagerschnitzel recipe mushroom gravy sauce jägerschnitzel authentic traditional best

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!

german jagerschnitzel recipe mushroom gravy sauce jägerschnitzel authentic traditional best

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!

jaegerschnitzel jägerschnitzel schnitzel recipe mushroom gravy sauce german authentic traditional best

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

homemade german spaetzle

Swabian Potato Salad

German Cucumber Salad

Enjoy!

german jagerschnitzel recipe mushroom gravy sauce jägerschnitzel authentic traditional best

 

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jaegerschnitzel recipe German authentic traditional jaeger schnitzel

jaegerschnitzel recipe German authentic jaeger schnitzel

Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)

Kimberly Killebrew
Perfectly crispy on the outside with a tender interior and served with a delightfully rich mushroom gravy, it's no wonder this is one of Germany's most famous and beloved dishes!
Print Recipe
5 from 50 votes
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine German
Servings 4 servings
Calories 376 kcal

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

Serving: 1schnitzel (not including the gravy) | Calories: 376kcal | Carbohydrates: 26g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 171mg | Sodium: 244mg | Potassium: 586mg | Fiber: 1g | Sugar: 1g
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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120 Comments →

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120 Responses

  1. Dan D says

    September 24, 2021 at 12:21 pm

    This recipe is great! I like to use one inch thick bone-in chops pounded out along with panko bread crumbs.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 24, 2021 at 6:31 pm

      Thank you so much, Dan!

      Reply
  2. Kathy Przybyla Kohlsaat says

    August 31, 2021 at 4:31 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 1, 2021 at 6:36 pm

      That’s wonderful, Kathy, thanks so much for the feedback!

      Reply
  3. John C says

    July 30, 2021 at 8:47 am

    I’ve spent a lot of time in Germany…this jaeger schnitzel recipe is better than any I’ve ever had. Thanks Kimberly!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 30, 2021 at 9:02 am

      Thank YOU, John, I really appreciate that! :)

      Reply
  4. AC says

    June 11, 2021 at 4:01 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 13, 2021 at 7:01 pm

      Thanks so much, AC, I’m happy it was a family hit!

      Reply
  5. Aaron says

    May 21, 2021 at 7:28 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 7, 2021 at 7:34 pm

      Thanks so much, Aaron, I’m happy you enjoyed it and appreciate the feedback!

      Reply
  6. BETHANY IRONS says

    April 27, 2021 at 9:30 pm

    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!

    Reply
  7. Mary Beth says

    April 11, 2021 at 6:06 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 12, 2021 at 10:25 am

      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! :)

      Reply
  8. Jessica says

    April 10, 2021 at 9:34 pm

    I am wondering how you know the temperature of the oil you use to fry the meat. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 12, 2021 at 10:09 am

      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 :)

      Reply
  9. Debbie Ellershaw says

    April 9, 2021 at 11:55 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 9, 2021 at 7:32 pm

      That’s the spirit, Debbie, and I’m so glad you enjoyed this, thank you! :)

      Reply
  10. Roswitha Lambie says

    March 15, 2021 at 8:05 pm

    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 .

    Reply
  11. John W Dupree says

    January 23, 2021 at 12:54 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 24, 2021 at 9:01 am

      I’m so happy you both enjoyed it, John, thank you very much!

      Reply
      • Rachel Kolar says

        September 28, 2021 at 7:34 am

        We love this recipe and make it every Oktoberfest! I lived in Germany as a little girl and Jagerschnitzel was my favorite food.

        Do you think this recipe would work for celeriac schnitzel? My son just became vegetarian but still wants schnitzely goodness. (He always had it with lemon instead of mushroom gravy, so the beef broth in the gravy won’t be an issue.)

        Reply
        • Kimberly @ The Daring Gourmet says

          September 28, 2021 at 6:19 pm

          Thank you so much, Rachel! Yes, you can use celeriac instead and dip it in the coating just as you do with the pork.

          Reply
  12. Chris says

    January 3, 2021 at 3:51 pm

    I was stationed in Germany for 4 years and couldn’t get enough of this stuff!

    Reply
  13. Becky says

    December 29, 2020 at 7:57 am

    This was excellent! I used panko instead of regular bread crumbs and it was so crispy and delicious – best recipe ever!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 29, 2020 at 9:11 am

      Thank you so much, Becky!

      Reply
  14. Sheryll Kuroiwa says

    December 20, 2020 at 9:34 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2020 at 11:14 pm

      I’m so glad, Sheryll, thank you so much!

      Reply
  15. Sherry says

    November 28, 2020 at 9:39 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 28, 2020 at 1:36 pm

      Thank you so much, Sherry! <3

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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