Jägerschnitzel (Schnitzel with Mushroom Gravy)
Ingredients
- neutral-tasting oil for frying
i use avocado oil as it has a high smoke point
- 4boneless pork steaks or chops
- salt and freshly ground black pepper
- ½ call-purpose flour combined with 1 teaspoon salt
- 2 largeeggs
lightly beaten
- ¾ cplain breadcrumbs
- brown mushroom gravy
click for recipe
- chopped fresh parsley
garnish
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
***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!
Jägerschnitzel (Schnitzel with Mushroom Gravy)
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About this Recipe
Craving a taste of classic German comfort food that’s surprisingly easy to master at home? This Jägerschnitzel recipe brings the beloved dish to your kitchen, offering perfectly crispy pork cutlets paired with a luscious, earthy mushroom gravy that’s truly delightful.
Why This Jägerschnitzel Recipe Works
The magic of this Jägerschnitzel lies in its perfect textural contrast: a gloriously crispy exterior that gives way to a wonderfully tender and juicy pork interior. The secret to achieving that golden crispness is using a neutral-tasting oil with a high smoke point for frying, like avocado oil, ensuring an even cook without burning. Coupled with a rich, savory brown mushroom gravy, it’s a harmonious blend of flavors and textures that defines this famous German main course.
What to Expect
Prepare for a hearty and satisfying meal that delights the senses. Each bite delivers the satisfying crunch of the breaded pork, followed by its succulent tenderness, all generously coated in a deeply flavored mushroom gravy. The gravy adds an incredible depth of umami, complementing the subtly seasoned schnitzel beautifully. At 376 calories per serving, it’s a substantial dish that promises to leave you feeling comforted and content.
Customization & Variations
While traditional Jägerschnitzel uses pork, you can experiment with other thinly pounded meats like veal or chicken for a different take. For the breading, feel free to add a pinch of garlic powder or paprika to your plain breadcrumbs for an extra layer of flavor. If you prefer a richer flavor profile in your frying oil, a blend of oil and a knob of butter can be used, though be mindful of the lower smoke point. If you don't have fresh parsley, a sprinkle of dried parsley can be used for garnish, though fresh provides a brighter note.
Serving & Context
This Jägerschnitzel is ideal for a comforting weekend dinner or a special occasion that calls for a robust and flavorful main course. Serve it simply with a sprinkle of fresh chopped parsley for a pop of color and freshness. It pairs wonderfully with classic German sides like spaetzle, roasted potatoes, or a simple green salad to balance the richness.