Jägerschnitzel Recipe with Mushroom Gravy
Jägerschnitzel is more than a crispy pork cutlet covered in mushroom gravy. It is a classic German comfort food that brings a little taste of German tradition right to your dining room table. If you enjoy hearty meals made with simple ingredients, this Jägerschnitzel recipe is one to put on your dinner list. Each pork chop is breaded and fried until golden, then covered with a savory mushroom sauce made with onions, garlic, tomato paste, Pinot Grigio, and beef broth.
The name Jägerschnitzel translates to “hunter’s schnitzel,” and is a traditional German favorite. While there are different regional versions, the basic idea is wonderfully straightforward: a crispy schnitzel served with a rich mushroom sauce. That being said, you get a dinner that feels special without a long list of extra ingredients.
Making Jägerschnitzel at home is also a fun way to bring German food traditions into your own home. The pork is pounded thin, so it cooks pretty quickly. It’s seriously a restaurant-worthy dinner at home without spending your entire evening in the kitchen.
What Is Jägerschnitzel?
Jägerschnitzel is a German schnitzel dish traditionally served with a mushroom-based sauce or gravy. The word “Jäger” means “hunter,” while “Schnitzel” refers to a thin cutlet that is typically breaded and fried.
Traditional schnitzel can be made with several different types of meat. Pork is a popular choice for Jägerschnitzel, and it is so delicious with the earthy mushroom gravy smothered on top.
Unlike a plain schnitzel, the sauce is what gives Jägerschnitzel its distinctive character. The crispy pork provides plenty of texture, while the mushroom gravy adds savory flavor and moisture. Every bite has a delicious contrast between the crisp breading and rich sauce.
This version uses white button mushrooms, yellow onion, garlic, tomato paste, beef broth, and a splash of Pinot Grigio. The wine adds depth to the gravy without overwhelming the mushrooms. Meanwhile, tomato paste contributes a subtle richness and helps give the sauce a beautiful color.
Why You’ll Love This Jägerschnitzel Recipe
First, the ingredients are inexpensive and familiar. You do not need to be an experienced cook to make it, either.
Another reason to make Jägerschnitzel is the texture. The pork chops are coated with flour, egg, and breadcrumbs before frying, which creates that golden, crispy exterior everyone loves about schnitzel.
The mushroom gravy brings a completely different texture to the plate. Mushrooms and onions cook in butter before garlic, flour, wine, tomato paste, and beef broth are added. As the sauce simmers, everything comes together into a savory gravy that is perfect spooned over the pork.
This is a wonderful family dinner because the recipe makes four hearty servings. You can serve the schnitzel with potatoes, noodles, vegetables, or another favorite side.
Ingredients You’ll Need
For the Pork Schnitzel
Boneless pork chops: Four boneless pork chops form the base of this recipe. If your pork chops are particularly thick, you can pound them thinner so they cook more evenly.
Flour: Flour gives the pork a dry surface for the egg to adhere to and helps create the first layer of the breading.
Eggs: Beaten eggs help the breadcrumbs stick to the pork.
Breadcrumbs: Breadcrumbs create the crisp, golden coating that makes schnitzel so good.
Sea salt and black pepper: Simple seasoning brings out the flavor of the pork and keeps the breading from tasting bland.
Avocado oil: Avocado oil is used for frying the schnitzel. Add enough to generously coat the bottom of your skillet.
For the Mushroom Gravy
Butter: Butter provides a rich foundation for sautéing the vegetables and mushrooms.
White button mushrooms: These mushrooms are easy to find and have a mild, savory flavor that works beautifully in the gravy.
Yellow onion: Diced onion adds sweetness and depth as it cooks.
Garlic: Four cloves of fresh minced garlic bring plenty of savory flavor to the sauce.
Flour: A little flour thickens the gravy so it clings nicely to the schnitzel.
Pinot Grigio: A splash of Pinot Grigio adds acidity and depth to the mushroom sauce. If you prefer not to cook with wine, you can substitute additional beef broth.
Tomato paste: Tomato paste adds concentrated flavor and helps create a rich base for the gravy.
Beef broth: Beef broth brings everything together and creates the liquid foundation for the mushroom gravy.
Sea salt and black pepper: Finish the gravy with salt and pepper to taste.
How to Make Jägerschnitzel
Start by preparing the pork chops. If they are thick, place each one between two pieces of plastic wrap or parchment paper and pound them to an even thickness. The goal is simply to create an even cutlet that will cook consistently.
Next, set up your breading station. Place the flour in one shallow dish, beat the eggs in a second dish, and place the breadcrumbs in a third. Season the pork chops with sea salt and black pepper.
Dip each pork chop into the flour first, making sure it is lightly coated. Shake off any excess flour before moving it into the beaten egg.
After the egg, transfer the pork chop to the breadcrumbs. Press the breadcrumbs gently onto the surface so they adhere well. Continue until all four pork chops are breaded.
Heat avocado oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded pork chops. Avoid crowding the skillet because the pork needs enough room to brown properly.
Cook the schnitzel until the coating is golden brown and the pork reaches a safe internal temperature. Depending on the thickness of your pork chops, cooking time will vary, so use the temperature rather than the clock as your guide.
Transfer the cooked schnitzel to a clean plate and keep it warm while you make the mushroom gravy.
How to Make the Mushroom Gravy
Begin by melting the butter in the skillet. Add the sliced mushrooms and diced yellow onion, then cook until the mushrooms soften and the onions become tender.
Once the vegetables have cooked down, add the minced garlic. Stir frequently and cook just until the garlic becomes fragrant. Be careful not to let it burn because burnt garlic can make the entire sauce taste bitter.
Sprinkle the flour over the mushroom mixture. Stir well so the flour coats the vegetables. Let it cook briefly, which helps remove the raw flour taste.
Now pour in the Pinot Grigio. Stir as you scrape up any flavorful browned bits from the bottom of the skillet. Those little bits add wonderful depth to the gravy.
Add the tomato paste and beef broth. Stir everything together until the tomato paste has dissolved into the liquid.
Bring the gravy to a gentle simmer. Continue cooking until it thickens. Season with sea salt and black pepper.
Finally, spoon the mushroom gravy generously over the crispy pork schnitzel. Serve immediately while the pork is still hot and the breading has its best texture.
Tips for Making the Best Jägerschnitzel
The thickness of your pork chops makes a difference. If one end is much thicker than another, the thinner portion may cook before the thicker section is finished. Gently pounding the chops to an even thickness helps solve that problem.
Keep your breading station organized, too. Flour, egg, and breadcrumbs should be arranged in that order.
Do not rush the oil. The oil needs to be hot enough to brown the breading, but you also do not want it smoking. If the oil is too cool, the breadcrumbs can absorb excess oil instead of becoming crisp.
Avoid overcrowding the skillet. Cooking too many pork chops at once can drop the temperature of the oil and prevent proper browning. If necessary, cook the schnitzel in batches.
Be sure to scrape up the browned bits from the bottom of the skillet when making the gravy. Those bits contain plenty of flavor from the pork and breading.
Most importantly, serve the gravy over the schnitzel shortly before eating. The sauce will soften the crispy coating over time, so Jägerschnitzel is best when served hot and fresh.
Health Benefits of Jägerschnitzel
Pork Chops
Pork is a good source of high-quality protein, which the body needs for maintaining and repairing tissues. It also provides several B vitamins, including thiamine, vitamin B6, and vitamin B12.
In particular, pork is well known for its thiamine content. Thiamine helps the body convert food into energy and plays an important role in normal nervous system function.
Pork also provides minerals such as zinc, selenium, phosphorus, and iron. Zinc supports normal immune function and wound healing, while selenium plays a role in thyroid function and antioxidant defenses.
Avocado Oil
Avocado oil is primarily made up of unsaturated fats, including monounsaturated fat. Replacing some saturated fats with unsaturated fats can be part of an overall heart-conscious eating pattern.
Avocado oil also contains vitamin E, an antioxidant that helps protect cells from oxidative damage. Additionally, its relatively high smoke point makes it useful for cooking at higher temperatures.
Mushrooms
Mushrooms bring more than savory flavor to the gravy. They are naturally low in calories and provide nutrients such as selenium, copper, potassium, and several B vitamins.
Copper contributes to normal connective tissue formation and helps the body use iron. Potassium plays important roles in muscle function and fluid balance.
Mushrooms also contain fiber and other naturally occurring compounds that contribute to a varied diet. Adding mushrooms to a meal is an easy way to include more vegetables while also building deeper savory flavor.
Yellow Onions
Yellow onions contribute vitamin C, folate, potassium, and other nutrients. They also contain plant compounds such as quercetin.
Additionally, onions contain prebiotic fibers that can help support beneficial bacteria in the digestive system. Their natural sweetness becomes more pronounced as they cook, which is one reason they work so well in savory sauces.
Garlic
Fresh garlic contains vitamin C, vitamin B6, manganese, and other nutrients. It also contains sulfur-containing compounds that are responsible for much of garlic’s distinctive aroma and flavor.
When garlic is gently cooked with the mushrooms and onions, it adds a tremendous amount of flavor without requiring a large amount of additional seasoning.
What to Serve with Jägerschnitzel
Jägerschnitzel is a substantial main dish, so simple sides are what you’ll want to have with it.
Traditional German sides include spätzle, German egg noodles that are especially delicious when coated with a little of the mushroom gravy. Roasted potatoes are another excellent option, particularly when you want something crisp alongside the tender pork.
Mashed potatoes also work wonderfully because they give you plenty of room to spoon the mushroom gravy over the top. German potato salad can provide a tangy contrast to the savory sauce as well.
A simple green vegetable can round out the meal, too. Steamed green beans, roasted Brussels sprouts, or a crisp green salad can add freshness without competing with the mushroom gravy.
If you enjoy beer with German food, a German-style lager or pilsner is a natural beverage choice. The crisp, refreshing flavor provides a nice contrast to the richness of the schnitzel and gravy.
How to Store and Reheat Jägerschnitzel
Allow leftovers to cool before transferring them to airtight containers. Store the pork and mushroom gravy in the refrigerator for up to four days.
For the best results, reheat the schnitzel in the oven or air fryer rather than the microwave. Those methods can help restore some of the crispness that is lost during refrigeration.
The mushroom gravy can be reheated separately in a saucepan over medium-low heat. Stir occasionally and add a small splash of beef broth if the gravy has thickened too much.
Once everything is hot, spoon the mushroom gravy over the schnitzel immediately before serving.
Frequently Asked Questions
What does Jägerschnitzel mean?
Jägerschnitzel means “hunter’s schnitzel” in German. The name refers to the mushroom-based sauce traditionally served with the schnitzel.
What meat is used for Jägerschnitzel?
Jägerschnitzel can be prepared with different meats, depending on the regional recipe. Pork is a popular choice and is used in this recipe.
Can I use a different mushroom?
Absolutely. White button mushrooms are easy to find and work very well, but cremini mushrooms or a mixture of mushrooms can also be used.
Can I make Jägerschnitzel without wine?
Yes. If you do not want to use wine, substitute additional beef broth. The flavor will be slightly different, but the gravy will still be delicious.
Why is my schnitzel not crispy?
Several things can affect crispiness. The oil may not have been hot enough, the skillet may have been overcrowded, or the cooked schnitzel may have sat under the gravy for too long. For the crispiest result, fry the pork in properly heated oil, avoid overcrowding, and serve the gravy immediately before eating.
Can I use chicken instead of pork?
Yes. Chicken can be used in place of pork, although the cooking time will vary depending on the thickness of the chicken. Always cook poultry to a safe internal temperature.
More Delicious Entrees
Rouladen- German Beef Rolls
Seared Duck Breast in Brandy Cream Sauce
Chicken Kiev
Jäger schnitzel
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Equipment
- 3 mixing bowls
Ingredients
Pork Ingredients
- 4 Boneless pork chops
- 1/2 cup Flour
- 2 Eggs
- 1 cup Bread crumbs
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- Avocado Oil (for frying)
Mushroom Gravy
- 4 tbsp Butter
- 1/2 pound White button mushrooms, sliced
- 1/2 cup Yellow onion, diced
- 4 cloves Garlic, minced
- 2 tbsp Flour
- 1/2 cup Pinot Grigio
- 2 tbsp Tomato Paste
- 2 cups Beef broth
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
Instructions
Mushroom Gravy Instructions
- Begins by melting the butter in a large cast iron skillet over medium heat.
- Sauté the mushrooms, onions, and garlic until soft and all the liquid is absorbed.
- Add the flour and continue to cook for 3 minutes.
- Deglaze the pan with pinot grigio, scraping the bottom to remove any brown bits.
- Add the tomato paste, salt, pepper, and beef broth.
- Simmer for 20 minutes or until the gravy has thickened.
Pork Instructions
- Heat 1 inch of avocado oil in a large cast iron skillet over medium heat.
- Pound the pork chops with a meat mallet to 1/2 inch thick.
- Set up 3 bowls for dipping. Bowl #1 Flour, Bowl #2 Beaten eggs, Bowl #3 Breadcrumbs, salt, and pepper.
- Dip the flattened pork chop into the flour, then egg, then coat the outside with breadcrumbs.
- Fry in the avocado oil for 4-5 minutes per side or until the internal temperature of the pork chop is at least 145℉ and the breading is golden and crispy.
- Drain the excess grease on a paper towel lined plate.
- Serve immediately with the pork smothered in mushroom gravy and a side of spaetzel.
Nutrition
