Jägerschnitzel is a hugely popular dish in Germany, and for good reason. Pan fried, thinly pounded and breaded pork cutlets are topped with a rich mushroom gravy. The whole process can be done in around 30 minutes, and it is comfort food at its finest.
What makes schnitzel so amazing is that it is infinitely customizable, and it is served and enjoyed in so many different ways around the world. This type of schnitzel, called Jägerschnitzel, is one of the most popular types served in Germany and is typically made of pork and served with a mushroom gravy.
What Is Schnitzel?
At its core, a schnitzel is simply a cutlet of meat that is pounded thin to tenderize it, breaded (or not), and then fried. Similar dishes exist around the world such as the French escalope, the Italian cotoletta, the Japanese katsu, and even the chicken fried steak or pork tenderloin in the US. There’s a lot of other similar dishes around the world, but you get the idea.
Jägerschnitzel basically means “hunter’s cutlet”, and while it was originally most likely made with game meats like wild boar and venison, the name refers to the mushroom sauce it is topped with: Jäger Soße. Jäger means “hunter” in German, and soße is the word for “sauce.”
So, what is Wiener Schnitzel? In German, it means “Viennese cutlet” and it is one of Austria’s national dishes. In Austria it must be made with veal, by law, otherwise the restaurant must clarify on their menu that it is made with another type of meat such as “Wiener schnitzel vom Schwein”, meaning “from pork.” It’s also made with a simple flour, egg, and breadcrumb coating and no topping other than a lemon wedge.
PinPopular Schnitzel Variations
The classic Wiener schnitzel is made with veal, but you also have pork (schweine schnitzel), and varieties made with chicken (hänchen schnitzel), or turkey (puten schnitzel). Other popular varieties change up the toppings:
Jägerschnitzel – Topped with a rich mushroom gravy.
Rahmschnitzel – Topped with a creamy mushroom sauce.
Naturschnitzel – A cutlet pan-fried without breading and either no sauce or a simple pan sauce.
Zigeunerschnitzel – “Gypsy schnitzel” is topped with a spicy tomato sauce with bell peppers & onions.
Schnitzel Holstein – A variation of Wiener schnitzel topped with cappers, a fried egg, and anchovies.
Käseschnitzel – Topped with a melted cheese sauce.
Ingredients for Making Jägerschnitzel
Before going into how to make the sauce, I want to mention that there’s almost no clear-cut method on making a Jager sauce. Different regions and every family have their own method and favorite ingredient. The base is typically always diced onion with sliced mushrooms in a thickened sauce made with vegetable or beef broth. Almost every other addition is down to personal taste or variations depending on the region of Germany you eat this in.
PinFor the Schnitzel:
Pork – I typically make this with boneless pork chops. Not thick or thin cut, just regular, boneless chops. You can usually buy these in packs of 4 that are roughly a pound. I’ve also made them with thick cut, butterflied chops, but they can sometimes split at the seam when you pound them out.
Seasoning – I usually keep things simple with some salt, pepper, and a squeeze of lemon juice directly on the pork chops.
Dredging – Also keeping things simple, I prepare a container with plain all-purpose flour, another with 2 eggs, and the last with Italian breadcrumbs. Normally I use plain breadcrumbs for most recipes, but to keep this recipe simple, I use the seasoned kind.
Oil – Since you’ll be pan-frying the pork, you only need enough oil to fill your pan about half an inch or so. Use a neutral tasting, high-heat oil like vegetable, canola, peanut, etc.
For the Jäger Sauce:
PinBacon – Optional, but I love the extra flavor it adds to the sauce. Use the drippings to cook the onions and mushrooms as well. If you omit the bacon, add 2-3 tablespoons of oil to the pan for the onions.
Onion – You can use diced yellow or sweet onions, or even shallots for this.
Mushrooms – This tends to be personal preference, but typically white or button mushrooms, sliced, form the base. Some people also add porcini or cremini mushrooms chopped small, or dried ones pulverized into powder for an extra umami kick.
Garlic – Optional, I use about 2 minced cloves.
Flour & Butter – After cooking down the onions and mushrooms, melt some unsalted butter and mix with all-purpose flour. This will thicken the sauce without the need for a cornstarch slurry at the end and tastes better.
Tomato Paste – Also optional, but I like the added richness and color it adds.
Balsamic Vinegar – Optional and I don’t always use it myself, but I find it adds another level of richness to the sauce.
Seasoning – Salt, pepper, and thyme is typically all you need. I also like to add sweet paprika to mine, but that’s totally optional. I don’t list an amount for salt in the recipe card because I like to add it near the end and adjust for taste. Depending on the ingredients you use or omit and the brand or type of broth/stock you use can radically change the amount of salt you may want to add. Keep that in mind as you cook.
Beef Broth – I like to use about 2 cups of a low-sodium beef broth. You can also use a vegetable broth if you prefer that.
Parsley – An optional topping for a pop of color.
How to Cook Jägerschnitzel
If you’d like to make a quick and basic pork schnitzel without a sauce, simply skip the directions for the mushroom gravy.
PinMake the Mushroom Sauce:
Add four slices of bacon to a large pan and place over medium heat, turning as it cooks until crispy. Once cooked, remove, and set on a paper-towel lined plate to absorb excess grease.
While the bacon is cooking, prepare the vegetables. If using whole mushrooms, wash them and then slice into bite-sized pieces. Dice a medium yellow onion and mince two cloves of garlic, set everything aside.
Once the bacon has been removed, add the diced onion, and cook, stirring occasionally, until almost softened, about 3-5 minutes (if omitting the bacon, add 2-3 tablespoons of oil to the pan on medium heat and add the onions once the oil is hot). Add the sliced mushrooms and continue cooking until they begin to shrink some, about 5-6 minutes.
Once the mushrooms begin to shrink, add the minced garlic and butter until it melts. Add the flour and stir until everything is combined. Now add the tomato paste, balsamic vinegar, black pepper, thyme, and sweet paprika (if using). Stir to combine and allow everything to toast up for a minute.
Slowly pour in the beef broth and stir to combine as you pour. Reduce the heat to low and allow it to simmer until reduced and thickened to your desired amount, usually 5-10 minutes. When ready to serve, stir in the reserved, chopped bacon and top with chopped parsley.
Make the Pork Schnitzel:
After you add the beef broth to the sauce, you can start prepping the pork. Place a pork chop, one at a time, into a gallon sized zipper-lock bag without sealing it closed. Using the smooth side of a meat mallet (or rolling pin, or heavy-bottomed pot/pan) gently pound the pork chop until it’s roughly a uniformly ¼ inch thickness. Repeat with the rest of the pork chops.
PinOnce the pork chops are prepared, sprinkle with salt, pepper, and a dash of lemon juice to each side, seasoned to taste, and allow to rest while you set up the dredging station.
Using three shallow dishes or pans, add ¾ cup of all-purpose flour to one, 2 beaten eggs to another, and 1 cup of seasoned breadcrumbs to the last one.
In another large pan over medium heat, add enough neutral, high-heat oil to cover the bottom and be roughly a ½ inch deep. The oil should reach around 350°F when its ready. I usually test it by dropping in a small pinch of flour. If it sizzles right away and dissipates, you should be ready to go.
Now dredge the pork chop in the flour until both sides are fully coated and shake off any excess. Then dip in the eggs until both sides are coated and no dry spots remain, draining off any extra egg. Finally, press into the breadcrumb mixture and flip back and forth, pressing until all sides are fully coated. Now gently lay the breaded pork chop into the oil, facing away from you. Cook about 2-3 minutes on each side, until golden brown and cooked through, and set aside. If you’re cooking one at a time or making a larger batch, place the cooked schnitzel on a wire rack set over a rimmed baking sheet in a 200°F oven to keep warm.
Now you can plate the cooked schnitzel and top with the mushroom sauce. Serve with your preferred side dish and enjoy!
Variations in the Jäger Sauce
As stated above, variations in the ingredients for the mushroom sauce can vary a lot, such as onions or shallots and the type of mushrooms you use. Here’s a few other common variations though.
Wine – Before adding the beef broth, deglaze the pan with some white or red wine. Red wine adds color and depth to the recipe. I use balsamic vinegar instead. If you’d prefer a red wine mushroom sauce, omit the vinegar, and replace with 2 tablespoons to a ¼ cup of red wine.
Cream – If you like a creamy mushroom gravy, wait until the sauce is nearly done and add between 2 tablespoons and a ¼ cup of heavy cream, half and half, or milk.
Gluten-Free – If you need a gluten free version, skip the flour and butter roux part. When the gravy is almost finished, make a cornstarch and water slurry, and add it in until thickened to the desired consistency.
Vegetarian – Why would you make it vegetarian if it’s going on top of a pork cutlet? Because Jäger sauce is also great on other dishes as well, such as spätzle, potatoes, German bread dumplings (Semmelknödel), etc. Skip the bacon and replace the beef broth with a vegetable broth.
PinWhat to Serve with Schnitzel
Pasta – A common and popular side dish is spaetzle and is what is pictured in this recipe. It’s a popular German egg pasta. Not usually found with other pastas, if your grocery store has an international section, check the European area for this. Also available at World Market stores and online.
Potatoes – Another common pairing are bratkartoffeln (literally “fried potatoes”), French fries, mashed potatoes, or a German potato salad.
Vegetables – If you’re looking for a healthier side dish, you can also pair schnitzel with a salad, green beans, and other vegetables. For a more German side, try rotkohl, a German red cabbage dish or gurkensalat, a German cucumber and dill salad.
How to Store & Reheat Schnitzel
Jägerschnitzel is best enjoyed immediately after cooking, as with most fried foods. If you wish to store leftovers or making a large batch, however, you can store in an airtight container in the fridge for 3-4 days. I highly recommend storing the sauce and the pork chops separately though. Alternatively, you can also freeze in airtight container for 2-3 months, also stored separately. It will probably be fine even longer than that, but the taste and texture will degrade the longer it stays frozen.
If you wish to reheat some leftovers, you can put everything on a plate and microwave it, but I would suggest another method. Heat an oven to 375-400°F and reheat the pork chops for 10 minutes or so that way and place the mushroom sauce in a pot and gently warm over medium heat.
📋 Recipe
Authentic German Jägerschnitzel
Ingredients
For the Jäger Sauce:
- 4 slices bacon, , optional
- 1 medium yellow or sweet onion
- 8 ounces white or button mushrooms, , cleaned and sliced
- 2 cloves garlic, , minced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 tablespoon tomato paste, , optional
- 1 teaspoon balsamic vinegar, , optional
- 1 teaspoon fresh thyme, or ¼ teaspoon dried
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika, , optional
- 2 cups low-sodium beef stock or broth
- Salt to taste
- 1 tablespoon fresh parsley, , chopped, for garnish
For the Pork Schnitzel:
- 4 boneless pork chops
- Salt, pepper, and lemon juice to taste
- ¾ cups all-purpose flour
- 2 large eggs
- 1 cup seasoned breadcrumbs
- Neutral oil for pan-frying
Directions
Make the Mushroom Sauce:
- Add four slices of bacon to a large pan and place over medium heat, turning as it cooks until crispy. Once cooked, remove, and set on a paper-towel lined plate to absorb excess grease.
- While the bacon is cooking, prepare the vegetables. If using whole mushrooms, wash them and then slice into bite-sized pieces. Dice a medium yellow onion and mince two cloves of garlic, set everything aside.
- Once the bacon has been removed, add the diced onion to the bacon grease, and cook, stirring occasionally, until almost softened, about 3-5 minutes (if omitting the bacon, add 2-3 tablespoons of oil to the pan on medium heat and add the onions once the oil is hot). Add the sliced mushrooms and continue cooking until they begin to shrink some, about 5-6 minutes.
- Once the mushrooms begin to shrink, add the minced garlic and butter until it melts. Add the flour and stir until everything is combined. Now add the tomato paste, balsamic vinegar, black pepper, thyme, and sweet paprika (if using). Stir to combine and allow everything to toast up for a minute.
- Slowly pour in the beef broth and stir to combine as you pour. Reduce the heat to low and allow it to simmer until reduced and thickened to your desired amount, usually 5-10 minutes. When ready to serve, stir in the reserved, chopped bacon and top with chopped parsley.
Make the Pork Schnitzel:
- After you add the beef broth to the sauce, you can start prepping the pork. Place a pork chop, one at a time, into a gallon sized zipper-lock bag without sealing it closed. Using the smooth side of a meat mallet (or rolling pin, or heavy-bottomed pot/pan) gently pound the pork chop until it’s roughly a uniformly ¼ inch thickness. Repeat with the rest of the pork chops.
- Once the pork chops are prepared, sprinkle with salt, pepper, and a dash of lemon juice to each side, seasoned to taste, and allow to rest while you set up the dredging station.
- Using three shallow dishes or pans, add ¾ cup of all-purpose flour to one, 2 beaten eggs to another, and 1 cup of seasoned breadcrumbs to the last one.
- In another large pan over medium heat, add enough neutral, high-heat oil to cover the bottom and be roughly a ½ inch deep. The oil should reach around 350°F when its ready. I usually test it by dropping in a small pinch of flour. If it sizzles right away and dissipates, you should be ready to go.
- Now dredge the pork chop in the flour until both sides are fully coated and shake off any excess. Then dip in the eggs until both sides are coated and no dry spots remain, draining off any extra egg. Finally, press into the breadcrumb mixture and flip back and forth, pressing until all sides are fully coated. Now gently lay the breaded pork chop into the oil, facing away from you. Cook about 2-3 minutes on each side, until golden brown and cooked through, and set aside. If you’re cooking one at a time or making a larger batch, place the cooked schnitzel on a wire rack set over a rimmed baking sheet in a 200°F oven to keep warm.
- Now you can plate the cooked schnitzel and top with the mushroom sauce. Serve with your preferred side dish and enjoy!
Equipment Used
Notes
Your Notes
Nutrition
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Lola
I love the name of your blog - NightOwlChef - how perfect for people like myself who go foraging for food/recipes when everyone else is asleep! Thank you for posting authentic German recipes; will try making this in the morning.
Chris Pezzana
Not the best time to eat, but having bartended for 20+ years, I'm used to having dinner at midnight or later. The name definitely seemed fitting heh. Would love to hear how it came out if you made the schnitzel. Hope you enjoy it!