Jagerschnitzel, or hunter’s schnitzel, is a popular German dish made with mouthwatering crispy breaded pork cutlets smothered in a luscious bacon and mushroom gravy. A family favorite, enjoy this easy weeknight dinner with classic German side dishes like spaetzle, dumplings, or boiled potatoes.
What is Jägerschnitzel?
Before even trying to answer this question, I would like to start by explaining that I am not German-raised. I was born and raised in California but have spent more than six months out of my 37 years in Southern Bavaria. I have eaten my fair share of schnitzel, but I don’t know everything, so please, if I get something wrong, kindly leave a comment or send me an email with what needs changing.
Ok, so jägerschnitzel. First, what does it mean? Translated from German, jäger literally means “hunter,” while schnitzel means “cutlet” or “cut of meat”.
Initially, any type of meat would have been used to make jagerschnitzel – veal, pork, beef, venison, or chicken. These days, it’s most often made with pork, veal, or jagdwurst (a type of pork sausage). The pork cutlets may be served breaded (becoming pork schnitzel) or unbreaded.
Now, here’s where things can get a little mixed up – at least for me. Can “authentic jägerschnitel” have cream in the creamy mushroom gravy? I know, I should know the answer, right? Unfortunately, lines get a little blurred sometimes, and with this recipe, I’m not sure.
I do know that throughout my most recent visit to Germany, I ordered jagerschnitzel several times (it was also one of Octavian’s favorite dishes). Sometimes it came with a brown jager sauce, and sometimes it came with a creamy mushroom sauce.
Today’s recipe is a creamy mushroom gravy with bacon. To make it a “brown gravy,” omit the cream or half-and-half and substitute some of the beef broth for beer or red wine (up to one cup). You can also add 1-2 tablespoons of tomato paste in place of the all-purpose flour.
What Meat is Used to Make Jagerschnitzel
Pork is the traditional favorite, with veal coming in a close second. The meat should be pounded thin using a meat mallet (or something similarly effective like a rolling pin or small cast iron pan). Historically, venison and wild boar would have also been used.
How to Make Jägerschnitzel with Mushroom Gravy
1. Prepare the pork chops: Place the pork chops on a cutting board, cover them with plastic wrap, then pound them with a meat mallet until they are approximately ¼ to ½-inch thick. Season both sides with salt and black pepper and set aside.
2. Set up the dredging station: For this, you’re going to need three shallow bowls. Add the flour to the first bowl. In the second bowl, whisk together the eggs with the chicken broth. And in the last bowl, combine the breadcrumbs with garlic powder, onion powder, parsley, and thyme.
3. Preheat the frying oil: Preheat about 4 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches around 325 degrees Fahrenheit.
4. Dredge the pork chops: Begin by dredging each pork chop in the flour, shaking off any excess, then dip each one into the egg mixture and, finally, coat with the breadcrumbs, pressing the breadcrumbs onto the meat.
5. Fry: Add the breaded pork chops, two at a time, to the oil and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels and let the oil come back to temperature before frying the remaining two chops. Cooked pork should reach a minimum of 165 degrees Fahrenheit.
6. Make the gravy: Heat a large cast-iron pan or skillet over medium heat and cook the bacon for 7 minutes, until crispy. Add the onion and butter and cook until the onions are soft about 5 minutes. Then add the sliced mushrooms and cook until they start to soften and caramelize, about 5-8 minutes. Add the garlic and cook for 30 seconds or until fragrant, then sprinkle in the flour and cook for 2 minutes, stirring constantly. Add the beef broth, Worcestershire, mustard, salt, and pepper, and bring to a simmer. Cook until the gravy thickens, about 5-7 minutes. If using, stir in the heavy cream or half and half and cook until just heated.
7. Serve: Top each breaded schnitzel with a generous spoonful of gravy and garnish with fresh parsley if desired.
How to Serve
Let’s say you ordered jagerschnitzel from a Biergarten in Germany, it would probably be served with spaetzle (soft, chewy egg noodles), Knödel (German bread dumplings), a mixed salad with creamy yogurt dressing, boiled potatoes, or crispy German potato pancakes.
Not once when I was traveling in Germany (southern Bavaria region) did any dish come with a side of mashed potatoes, German potato salad (this actually comes in the mixed salad – so amazing), or rotkohl (red cabbage) with one exception when I ordered venison in a mushroom gravy.
Of course, that doesn’t mean you can’t serve it with whatever you want. Some of the German sides listed above may be too foreign or unavailable even to be an option, so my top picks include boiled, peeled, and salted potatoes, mashed potatoes, or orecchiette pasta (as a substitute for the spaetzle). Pommes (french fries) are also a great idea.
Storage and Reheating
Storage: For best results, store your leftover schnitzel and gravy separately. This prevents the breading on the schnitzel from becoming too soggy. Transfer the schnitzel and the sauce (if being stored separately) to individual airtight containers. Transfer to the refrigerator for up to 3-4 days. You may also freeze leftover schnitzel for up to 3 months; however, I recommend making new sauce, especially if half-and-half or heavy cream was added.
Reheating: Allow any frozen leftovers to thaw in the refrigerator overnight. It’s best to reheat the schnitzel in the oven or in an air fryer (if you have one) to maintain the texture of the breading. Preheat your oven to around 350°F (175°C), place the schnitzel on a baking sheet, and heat until warmed through. If you stored the sauce separately, you can gently reheat it on the stove and pour it over the schnitzel just before serving.
More Pork Recipes
- Chashu Pork
- Pork Schnitzel Recipe
- Pulled Pork Recipe
- Carnitas Recipe (Mexican Slow Cooker Pulled Pork)
- Smothered Pork Chops Recipe
- Cream of Mushroom Pork Chops (Dad’s Recipe)
- Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)
If you try making this Jägerschnitzel Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Jägerschnitzel Recipe
Ingredients
- Vegetable oil for frying - (total amount will vary)
- 4 boneless pork chops
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 cup all-purpose flour
- 2 eggs - whisked
- ¼ cup chicken broth
- 1½ cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
For the Bacon and Mushroom Gravy
- 4 slices thick-cut bacon - chopped
- 1 yellow onion - sliced
- 2 tablespoon butter
- 8 ounces baby Bella or cremini mushrooms - sliced
- 2 cloves garlic - minced
- 2 tablespoon all-purpose flour
- 2 cups beef broth - see notes
- 1 teaspoon Worcestershire sauce
- 1 tablespoon stone ground mustard
- ¼ teaspoon salt - plus more to taste
- ¼ teaspoon Ground black pepper - plus more to taste
- ½ cup heavy cream or half-and-half or sour cream - optional
Instructions
- Arrange the pork loin chops on a cutting board, cover them with plastic wrap, then pound them with a meat mallet until they are around ¼ to ½-inch thick. Season both sides with salt and black pepper and set aside.
- Meanwhile, you'll need three shallow bowls to set up the dredging station. Add the flour to the first bowl, whisk together the eggs and chicken broth in the second bowl, and combine the panko breadcrumbs with the garlic powder, onion powder, parsley, and thyme in the third bowl.
- Once everything is prepared, preheat about 4 inches of vegetable oil in a deep skillet over medium-high heat until it reaches around 325 degrees Fahrenheit.
- As the oil is heating up, dredge each pork chop in the flour first, shaking off any excess, then dip each one into the egg mixture and coat with the breadcrumbs, pressing the breadcrumbs onto the meat.
- Add the breaded pork chops, two at a time, to the oil and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels and let the oil come back to temperature before frying the remaining two chops.
- To make the gravy, begin by heating a large cast-iron pan or skillet over medium heat and cook the bacon for 7 minutes, until crispy.
- Once the bacon is crispy, add the onion and butter, then cook until the onions are soft, about 5 minutes. Add the sliced mushrooms and cook until they start to soften and caramelize, about 5-8 minutes.
- Add the garlic and cook for 30 seconds or until fragrant, then sprinkle in the flour and cook for 2 minutes, stirring constantly.
- Add the beef broth, Worcestershire, mustard, salt, and pepper, and bring to a simmer. Cook until the gravy thickens, about 5-7 minutes. If using, stir in the heavy cream or half and half and cook until just heated.
- Top each pork schnitzel with a generous spoonful of gravy and garnish with freshly chopped parsley if desired.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Wunderbar
Danke sehr!
You state to put 4 inches of oil into a deep skillet. 4 inches of oil? Is that amount correct? Your pan with meat cooking doesn’t look like it is deep frying, which I think it would be doing in 4 inches of oil.
Four inches of oil works well for making Jägerschnitzel. However, you can also use just enough oil to come halfway up the sides of the schnitzels, which is usually about an inch or so. This allows the schnitzels to fry beautifully without being completely submerged 🙂
Simple to follow, outstanding results
Thanks for the outstanding feedback, Jeff 🙂
Very good, but technically the addition of dairy to the sauce makes it Rahmschnitzel.
I made the recipe for the sauce this week and it is absolutely delicious. I first made it to go over shop bought pork schnitzel. The result of the brown gravy looked and tasted so delicious, I didn’t bother adding cream. It tasted just like I remember when I lived in Germany. We used half the sauce for two people. With the leftover brown gravy, I reheated in a pan until bubbling, whilst cooking some pasta. I then added a couple of tbsp of double cream. I drained and added the pasta and a couple of tbsp of parmesan. A quick and easy lunch, which tasted divine! This will be my go-to mushroom gravy/sauce recipe from now on. Thank you!
Thanks for the delicious feedback and rating, LJ 😀
Everybody tweeks. The lady may not be German; however, this recipe is great. Follow it and you will not be disappointed. It really is remarkably good.
Prepared this for my wife yesterday. She loved it more that the dishes she got in Germany. Excellent recipe and will do again.
I appreciate the high praise, thanks 🙂
Great recipe!!
Thanks for the great feedback and rating, Frank 🙂