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Home » Dinners & Main Course » Jägerschnitzel (Pork Schnitzel & Mushroom Gravy)

Jägerschnitzel (Pork Schnitzel & Mushroom Gravy)

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
August 1, 2023
4.93 from 13 votes


Last Updated August 1, 2023 | 0 Comments

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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.

Large platter filled with four breaded and fried pork cutlets smothered in a bacon mushroom cream sauce and garnished with freshly minced parsley.

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.

Ingredients needed to make Jägerschnitzel in individual measuring cups and ramekins.

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.

Four pork chops on a large cutting board and covered with plastic cling wrap.
Four pounded thin pork loin chops on a cutting board.

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.

Flour-coated pork cutlet in a white bowl filled with all-purpose flour.
Pork cutlet coated in flour resting in a white bowl filled with a whisked egg.
Pounded pork cutlet resting in a white bowl filled with seasoned panko breadcrumbs.

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.

Two panko breaded pork cutlets frying in a large cast iron skillet.

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.

Chopped bacon frying in a large cast iron skillet.
Two tablespoons of butter and diced onion added to a large cast iron skillet filled with cooking bacon pieces.
Chopped bacon and onion cooking in a large cast iron skillet.
Sliced cremini mushrooms added to the bacon and onions cooking in a large cast iron skillet.
All-purpose flour added to mushrooms, onions, and bacon cooking in a large cast iron skillet.
Softened mushrooms, onions, and cooked bacon coated with flour combined with beef broth.

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.

Half and half added to a large cast iron pan filled with a simmering sauce made with mushrooms and bacon.
Jägerschnitzel sauce simmering in a cast iron pan.

7. Serve: Top each breaded schnitzel with a generous spoonful of gravy and garnish with fresh parsley if desired.

Large spoon carefully spooning mushroom sauce over four breaded and fried pork cutlets.

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.

Large platter filled with four breaded and fried pork cutlets smothered in a bacon mushroom cream sauce and garnished with freshly minced parsley.

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.

Fork hovering over a plate with a piece of breaded pork cutlet covered in creamy mushroom sauce.
Large platter filled with four breaded and fried pork cutlets smothered in a bacon mushroom cream sauce and garnished with freshly minced parsley.

Jägerschnitzel Recipe

4.93 from 13 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Jagerschnitzel, or hunter's schnitzel, is a popular German dish made with mouthwatering crispy breaded pork cutlets smothered in a rich bacon and mushroom gravy. A family favorite, enjoy this easy weeknight dinner with classic German side dishes like spaetzle, dumplings, or boiled potatoes.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dinner, Main Course, Pork, Sauce
Cuisine German
Servings 4 servings
Calories 740 kcal

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
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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

Optional: For extra flavor, replace some (up to 1 cup maximum) of the beef broth with white wine (Reisling or Pinot Grigio) or a favorite German beer.
Leftovers: If possible, try to store any leftover schnitzel and gravy separately. This keeps the breading on the schnitzel from becoming too soggy. Transfer the schnitzel and the sauce (if stored separately) to airtight containers. Transfer leftovers to the refrigerator for up to 3-4 days. You can also freeze leftover schnitzel for up to 3 months; however, I recommend making new sauce, especially if half-and-half or heavy cream is added.
Chicken? This recipe can also be made using chicken breasts pounded thin.

Nutritional Information

Calories: 740kcal | Carbohydrates: 52g | Protein: 48g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 221mg | Sodium: 1566mg | Potassium: 1132mg | Fiber: 3g | Sugar: 5g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Hunters Schnitzel, Jägerschnitzel, Jägerschnitzel Recipe, Schnitzel with Mushroom Sauce
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

213 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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