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Jaeger Schnitzel and Mushroom Sauce

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Jaeger Schnitzel is the recipe you need to break free from the monotonous cycle of everyday meals. This dish is about to elevate your kitchen from the realm of the routine to the talk of the town—or at the very least, your dining table.

Why would you want to make this recipe? Because it’s a delicious escape from the mundane, a way to impress dinner guests, or simply an excuse to pour yourself a glass of that white wine (you know, for the sauce).

A close up of Jaeger Schnitzel and mushroom sauce on a plate with asparagus.

Pork Schnitzel with Mushroom Gravy

This isn’t just another pork recipe; it’s a crispy, golden ticket to flavor town, without the need to pack your bags. We’re talking about tender pork loin slices, breaded with a crunchy Panko embrace, and fried to perfection.
And let’s not skip the part where we smother it in a luxurious white wine mushroom sauce that’s rich enough to make your mashed potatoes sing.

This recipe proves that even on a busy weeknight, you can whip up something that whispers of old-world charm without spending hours in the kitchen. So, let’s break the dinner monotony with a dish that’s guaranteed to be a hit.

Jaeger Schnitzel Recipes with Sauce

Jäeger Schnitzel and Mushroom Sauce is one of Germany’s most popular dishes.  Thin, crispy, breaded pork cutlets served with a rich white wine mushroom sauce spooned over the top. 

In Germany, the chef’s serve schnitzel in huge plate-size servings and you can find it served in restaurants just about any time of the day!

Is It Jäeger Schnitzel or Jäegerschnitzel?

Jäeger Schnitzel or Jäegerschnitzel, which is the more common spelling, is used interchangeably and translates to ‘hunter’s cutlets’.  The dish was originally made with venison or wild boar and a collection of forest mushrooms. 

Meat is the cornerstone of German cooking and the Braten (translate: roast) is Germany’s national dish.  A Braten can be beef, pork, veal or a hunk of venison, cooked to perfection, tender and juicy. Sauerbraten, with gingersnap gravy is a marinated beef roast and a fine example of a German braten.  Check out our sauerbraten recipe and serve it with a German hot potato salad or a sweet/sour red cabbage and apples.

Jaeger Schnitzel and mushroom sauce on a plate with asparagus.

What you need to make Jäeger Schnitzel and Mushroom Sauce:

This is a simple dish that doesn’t require any special or exotic ingredients. You most likely have everything right in your pantry and refrigerator:

ingredients used for making Jaeger Schnitzel and mushroom sauce
  • Pantry: Olive oil, Cornstarch, Oil for frying, Panko breadcrumbs, Flour, Salt/pepper
  • Produce: Shallot, Mushrooms, Garlic, Beef broth, Fresh thyme
  • Protein: Pork loin slices, Eggs
  • Other: White wine

How to Make Jäeger Schnitzel and Mushroom Sauce:

First we will make the white wine mushroom sauce and keep it warm and ready.  Please scroll to the bottom of the post for the recipe card and instructions:

Mushroom sauce in a dish with a spoon next to it.
  1. Sauté the mushrooms to a rich brown color.  Add the chopped shallot and garlic and cook for 1 minute.  
  2. Pour in the wine, stirring to loosen bits from the pan bottom.  Cook for 30 seconds to burn off the alcohol; then add the beef broth.  Simmer the sauce for 4-5 minutes to reduce slightly. 
  3. Make a slurry with the cornstarch and water. Slowly add it to the mushroom mixture as you whisk the sauce.  Simmer for 1 minute, remove the skillet from the heat, cover and set aside to keep warm.

Now, on to the Schnitzel:

A meat mallet is a handy tool to have but it isn’t an absolute necessity. You can substitute with a rolling pin or even the side of a can of vegetables. The object is to pound the meat so it gets very thin. It will take a few minutes to prepare the meat but then it all goes together rather quickly.

process shots for making Jaeger Schnitzel and mushroom sauce
  1. Prepare a rack. Set a wire cooling rack over a baking sheet and reserve
  2. Pound the pork slices between two sheets of plastic wrap to a 1/4-inch thickness.  Season with salt/pepper. 
  3. Set up the breading station in 3 shallow dishes. Flour in one, eggs in the second, and Panko bread crumbs in the third.
  4. Dredge the pounded pork slices first in flour, next dip into the beaten eggs, and then in the bread crumbs.  Press down gently so the bread crumbs adhere.
  5. Let the pork rest for a bit while you heat some oil in a heavy-bottomed skillet. The breadcrumbs will set up and adhere better if you give them time to rest.
  6. Cook the breaded pork.  When the oil is hot, add the pork slices and cook for 2 minutes on the first side, turn with tongs and cook on the reverse side for 1-1/2 minutes.  Do not crowd the pan, cook in batches if necessary.  Transfer the pork to the wire rack while cooking the next batch.
Jaeger Schnitzel and mushroom sauce on a plate with red wine in the background

Serve the Jäeger Schnitzel and Mushroom Sauce over hot mashed potatoes or a tangy serving of sauerkraut! Enjoy your Oktoberfest 2020!

Some Other Recipes You Will Love:

  • German Style Braised Beef Rolls: Rouladen, German Style Braised Beef Rolls. A classic recipe from Germany.  Thin slices of beef rolled up jelly-roll fashion with a simple stuffing of spicy German whole-grain mustard, flavorful bacon slices and surprisingly…a dill pickle.  
  • Ale Braised Bratwurst and Apple Sauerkraut Celebrate Oktoberfest with this Ale Braised Bratwurst and Apple Sauerkraut.  A mildly spicy bratwurst braised in a malty Scotch ale and served with a German style sauerkraut and chunks of tart apples.
  • Pfeffernusse (German Spice Cookies): An easy recipe for Pfeffernusse (German Spice Cookies) sweetened with brown sugar and molasses and a nice balance of spices plus a bonus of anise.

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A close up of Jaeger Schnitzel and mushroom sauce on a plate with asparagus.

Jäeger Schnitzel and Mushroom Sauce

Thin, crispy, breaded pork cutlets smothered in a rich white wine mushroom sauce.  Jäeger Schnitzel with Mushroom Sauce is one of Germany’s most popular dishes.
5 from 11 votes
Print Pin Save
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4 Servings
Calories: 563kcal
Author: Pat Nyswonger

Ingredients

  • 4 pork loin slices 4-oz. each
  • Salt/pepper
  • 1-1/2 cups all-purpose flour
  • 2 eggs
  • 1-1/2 cups Panko bread crumbs
  • Oil for frying (mild-flavored such as avocado, light olive or canola oil)
  • Mushroom sauce

Instructions

  • Make the white wine mushroom sauce and keep it warm while you prepare the pork.
  • Set a wire cooling rack over a baking sheet and reserve
  • Pound the pork slices between two sheets of plastic wrap to a 1/4-inch thickness.  Season with salt/pepper. 

In 3 shallow dishes set up the breading station:  

  • Combine the flour in one dish
  • Break the eggs into another dish and lightly whip them with a fork.
  • Add the Panko bread crumbs to another dish 
  • Dredge the pounded pork slices first in flour, then in the beaten eggs, and then in the bread crumbs.  Press down gently so the bread crumbs adhere.
  • Place the pork cutlets on the wire rack and let rest for 5 minutes. 

Fry the pork cutlets:

  • Set a cast-iron or heavy-bottomed skillet over medium-high heat, cover the bottom of the skillet with 1/4-inch of oil. If using an electric skillet, set the temperature to 350°.
  • When the oil is hot, add the pork cutlets and cook for 2 minutes on the first side, turn with tongs and cook on the reverse side for 1-1/2 minutes.  Do not crowd the pan, cook in batches adding additional oil as needed. 
  • As each batch is cooked transfer to the wire rack to drain.

To Serve:

  • Plate the Jäger Schnitzel on a mound of mashed potatoes with White Wine Mushroom Sauce spooned over the top.  Garnish with chopped parsley.

Notes

  • Pound the pork slices thinly but not so thin that it breaks or tears.
  • When adding additional oil, allow it to heat to 350° before adding the next batch of cutlets.
  • Additional serving suggestions: Sauerkraut, Hot German potato salad or Red Cabbage with Apples.

Nutrition

Serving: 1 | Calories: 563kcal | Carbohydrates: 87g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 116mg | Sodium: 591mg | Fiber: 4g | Sugar: 4g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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5 from 11 votes (11 ratings without comment)
Recipe Rating




John / Kitchen Riffs

Wednesday 21st of October 2020

You know your schnitzel! Really informative post -- lot of good info. I like pork for my schnitzel, too -- more flavor than the veal one sees so often. Funny, I was just thinking about schnitzel last week, and how I haven't made it in forever. And now this post! Must be a sign, huh? :-) Anyway, this looks great -- thanks.

Pat Nyswonger

Wednesday 21st of October 2020

Yep, it's a sign, John....make yourself some schnitzel! Thanks for your comments and kudos...Go Oktoberfest 2020!

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