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!
Schnitzel Variations
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. I’ve already got you covered! For the Jägersoße, check out our recipe for the BEST 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.
What to Serve with Jägerschnitzel
To serve, place the Jagerschnitzel on plates and spoon over with some Mushroom Gravy. Garnish with some chopped fresh parsley if desired. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Here are some sides you can pair with your Jägerschnitzel:
- Spaetzle
- Semmelknödel (bread dumplings)
- German Potato Dumplings (Kartoffelklöße)
- Pommes (French fries); see my Oven Baked French Fries or Baked Potato Wedges
- German Potato Salad (Kartoffelsalat)
- German Cucumber Salad or Creamy German Cucumber Salad (Gurkensalat)
- Bohnensalat (bean salad)
- German Tomato Salad (Tomatensalat)
- German Carrot Salad (Möhrensalat)
Enjoy!
For more authentic German recipes try my:
- Kartoffelpuffer
- Kaesespaetzle
- Currywurst
- Schnitzel
- Sauerbraten
- Schweinshaxe
- Rouladen
- Königsberger Klopse
- Rotkohl
- Maultaschen
- German Potato Soup
- 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!
This was excellent! I used panko instead of regular bread crumbs and it was so crispy and delicious – best recipe ever!
Thank you so much, Becky!
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!
I’m so glad, Sheryll, thank you so much!
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!
Thank you so much, Sherry! <3
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.