Jägerschnitzel: Schnitzel with Mushroom Gravy

5 from 1 vote

Learn how to make authentic German Jägerschnitzel with crispy pork schnitzel and a rich, savory mushroom hunter’s sauce.

Prep Time15

Cook Time25

Course: Dinner

Cuisine: German

Servings: people

Calories: 660kcal

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.

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.

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.

Once the schnitzels are done, quickly spoon the hunter’s sauce over each piece and garnish with fresh parsley.

Storage:

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.

Top Tips:

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!