Jägerschnitzel: Schnitzel with Mushroom Gravy
Jägerschnitzel, or “hunter’s schnitzel,” is a beloved and popular classic in German cuisine that combines crispy, golden-breaded schnitzel with a rich and flavorful mushroom sauce. This hearty dish is a staple in homes and restaurants across Germany and is very simple to make yourself.
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This recipe is on constant rotation in my house. Everyone loves it, children and adults alike. It’s really quite simple to prepare and comes together very quickly. I’ll show you how to make it with minimal fuss so that the sauce and schnitzel come together at roughly the same time.
You can make jägerschnitzel with your favorite brown mushroom gravy or a creamy one, like my hunter’s sauce or jägersoße, which is what we will be doing here. I’m making this recipe with pork schnitzel, but feel free to use chicken or veal instead.
Traditional sides for jägerschnitzel include spätzle noodles, German potato salad, and cucumber salad, as well as German potato dumplings called kartoffelklöße and bread dumplings called semmelknödel. Mashed or roasted potatoes are also great!
If you love authentic German food like this, you should also check out my käsespätzle (cheese-smothered spaetzle noodles), beef rouladen, sauerbraten beef roast with gravy, and German meatballs königsberger klopse.
Ingredients: Notes, Variations, & Substitutions
Pork Chops: Traditional jägerschnitzel uses pork (schweineschnitzel), but veal (wienerschnitzel), and even chicken are excellent alternatives. Make sure the meat is pounded to 1/4-inch thickness for even cooking. A light dusting of flour is also recommended.
Mushrooms: Any variety works well, but cremini or button mushrooms are most traditional. Wild mushrooms like chanterelles can add an earthy flavor. My favorite addition is porcini mushrooms; they’re expensive, but a little goes a long way.
Broth: Beef broth provides a deep, savory flavor, but chicken broth or vegetable broth can be used as substitutes. Homemade is always best. Use water and a stock cube if you don’t have bone broth.
Cream: Heavy cream adds richness, while sour cream brings a tangier flavor to the richness. Use your preference or what you have on hand.
Step-by-Step Instructions & Process Photos
Step 1:
Begin by pounding the pork chops to 1/4-inch thickness between sheets of parchment paper and seasoning both sides with salt and pepper.
Step 2:
Set up your dredging station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Coat each pork chop by dredging it in flour, dipping it into the egg, and covering it with breadcrumbs.
Step 3:
Melt butter in a skillet over medium heat to make the hunter’s sauce and sauté the onions until translucent. Add the garlic and cook for about a minute before stirring in the mushrooms.
Step 4:
Cook the mushrooms until golden, then mix in the tomato paste and cook for another minute. Sprinkle the flour over the mixture, stirring to combine, and cook for 1-2 minutes.
Step 5:
Gradually whisk in the broth, ensuring the sauce is smooth, then add Dijon mustard, thyme, and Worcestershire sauce if using.
Step 6:
Lower the heat, stir in the cream, and let the sauce simmer until thickened. Taste and adjust the seasoning with salt and pepper.
Step 7:
As the sauce simmers, heat oil or lard in a large skillet over medium-high heat. Fry the schnitzels for 2-3 minutes per side, working in batches if needed, until golden and crispy. Drain them on a wire rack or paper towels.
Plate the schnitzels immediately and spoon the hunter’s sauce over the top. If desired, garnish with fresh parsley and serve hot.
Equipment
- Meat mallet
- Parchment paper or plastic wrap
- 3 shallow dishes for dredging stations (flour, eggs, breadcrumbs)
- Large skillet for frying schnitzels
- Medium skillet for preparing the hunter’s sauce
- Whisk
- Tongs
- Wire rack or paper towels for draining excess oil from schnitzels
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Schnitzel:
- 4 boneless pork chops pounded to 1/4 inch thickness
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs beaten with fork
- 1 cup plain breadcrumbs
- lard or ghee, tallow, or your favorite neutral oil, for frying
For the Hunter’s Sauce:
- 2 tablespoons butter unsalted
- 1 medium onion finely diced
- 2 cloves garlic minced
- 8 ounces mushrooms sliced thinly
- 1 teaspoon tomato paste optional
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ½ teaspoon Dijon mustard or any mustard
- ½ cup heavy cream or sour cream
- 1 teaspoon Worcestershire sauce optional
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
- Optional: 3.5 ounces bacon or speck diced
Instructions
Prep Everything First:
- Pound the pork chops to 1/4-inch thickness and season both sides with a pinch of salt and pepper.
- Set up your dredging station: flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Chop all sauce ingredients (onion, garlic, mushrooms) and measure out the remaining ingredients to ensure smooth and efficient preparation.
Start the Hunter’s Sauce:
- Heat butter in a large skillet over medium heat. Add onions and sauté until translucent. Add garlic and cook for 1 minute.
- Add mushrooms and cook until they release their moisture and turn golden brown.
- Stir in tomato paste and cook for 1 minute. Sprinkle with flour, stir well, and cook for 1-2 minutes.
- Slowly pour in the beef broth, stirring constantly to prevent lumps. Add Dijon mustard, Worcestershire sauce (if using), and thyme.
- Reduce heat to low and stir in heavy cream or sour cream. Allow the sauce to gently simmer and thicken. Taste and adjust with salt and pepper as needed.
- Keep the sauce warm on low heat while you cook the schnitzel.
Cook the Schnitzel While the Sauce Simmers:
- As the sauce simmers, heat lard or oil in a large skillet over medium-high heat.
- Dredge the pork chops in flour, dip in beaten eggs, and coat in breadcrumbs, shaking off any excess.
- Fry each schnitzel for 2-3 minutes per side, working in batches if necessary, until golden brown and crispy. Drain on a wire rack (or paper towels) to keep them crisp while finishing the others.
Assemble and Serve Immediately:
- Once the schnitzels are done, quickly spoon the hunter’s sauce over each piece and garnish with fresh parsley.
Notes
Place any leftover schnitzel and sauce in separate airtight containers to maintain their textures. Store in the refrigerator for up to 3 days. To reheat the schnitzel, preheat your oven to 350°F (175°C). Place the schnitzel on a wire rack over a baking sheet and heat for 10-12 minutes until warm and crisp. Avoid microwaving, as it can make the breading soggy. For the sauce, warm it in a small saucepan over low heat, stirring occasionally. If it’s too thick, add a little broth or cream to thin it out. Once both are reheated, spoon the sauce over the schnitzel and serve.
