Jägerschnitzel (Pork Schnitzel with Mushroom Sauce)
Jägerschnitzel, which can be translated as hunter’s schnitzel, is a delicious German recipe consisting of a crispy pork cutlet smothered in a creamy mushroom sauce.
I first encountered schnitzel during a trip to visit the Christmas markets in Mainz. The schnitzel was absolutely astronomical in size and eclipsed the entirety of my dinner plate! Ultra thin and pleasantly crisp, it made a lasting impression.
This recipe for Jägerschnitzel has become a favorite in our household and, covered in a delicious mushroom cream sauce, is the ultimate comfort food!
Key ingredients
Schnitzel
- Pork chops: Choose boneless pork chops for Jägerschnitzel. Avoid overly thick cuts.
- Flour: All purpose flour is used for dredging the pork.
- Eggs: Eggs help bind the coating to the pork chops.
- Panko: I generally use unseasoned panko for this recipe, but feel free to add a bit of paprika for extra flavor.
- Vegetable oil: Pick a neutral oil with a high smoke point, such as canola, sunflower, or grapeseed oil.
Jägersoße (Hunter’s sauce)
- Mushrooms: Button mushrooms are my go-to for this sauce.
- Onion and garlic: The aromatics add depth to the sauce.
- Tomato paste: Tomato paste contributes richness and umami flavor.
- Vegetable stock: You can use vegetable stock or chicken broth for the base of the sauce.
- Heavy cream: This turns the mixture into a luscious, creamy sauce with a smooth and velvety texture.
Step by step photos
Step 1: Prepare the pork chop. Trim the fat off the pork chop and remove the bone if present. Un-flatten the pork chop by pressing its sides towards each other. This makes it easier to slice.
Step 2: Slice the pork chop horizontally. Make a horizontal cut through the long side of the pork chop, but don’t cut all the way through. Leave a small portion (1/8 inch or 3 mm) attached at the opposite side.
Step 3: Open and flatten the pork chop. Place the prepared pork chop between two layers of plastic wrap and pound with a meat tenderizer.
Step 4: Fry to perfection. Heat 1/2 inch (1.5 cm) oil in a large skillet. Dredge the schnitzel in flour, then egg and breadcrumbs. Fry for several minutes on each side.
Storage
Leftover schnitzel can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven preheated to 350°F (175°C) until crispy and heated through.
Store the Jäger sauce separately in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. Add a splash of broth or water to loosen the sauce as necessary.
Expert tips and tricks for frying schnitzel
- Use a pan with deep sides to prevent excessive splashing and, if possible, find a pan that is just slightly bigger than your cutlets so you can use a minimal amount of oil.
- To check if the oil is hot enough to add the schnitzel, drop a tiny pinch of flour into the oil. If it starts bubbling immediately, you’re ready to cook.
- Take care to place the schnitzel into the oil slowly and in a motion away from yourself to prevent any splashing in your direction.
Jägerschnitzel Recipe
- Total Time: 50 minutes
- Yield: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: German
Ingredients
Schnitzel
- 1 pound (450 grams) boneless pork chops, fat trimmed
- kosher salt to taste
- 1/2 cup (60 grams) all purpose flour
- 2 large eggs
- 1 cup (80 grams) panko bread crumbs
- vegetable oil for frying
Jäger Sauce
- 2 tablespoons (30 grams) unsalted butter, divided
- 10 ounces (300 grams) button mushrooms, sliced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup (240 ml) vegetable stock
- 1 cup (240 ml) heavy cream
- kosher salt to taste
- 1/2 bunch parsley, chopped
Instructions
Schnitzel
- Butterfly the pork chops. Slice them horizontally through the center. Stop just before cutting all the way through. Open the pork chops like a book to create a thinner, wider cut of meat. See the recipe post for photos.
- Place the prepared pork chop between two layers of plastic wrap and pound with a meat tenderizer or the bottom of a pan until about ⅛ inch (3 mm) thick.
- Generously season the pork chops with salt on both sides.
- Prepare a plate with flour, a shallow bowl with lightly beaten eggs and another plate with breadcrumbs.
- Place a cast iron skillet or large pan with deep sides over medium-high heat and add enough oil for the cutlets to float (1/2 inch or 1.5 cm). Bring the oil to 350°F (175°C). You can test if the oil is hot enough by dropping a pinch of flour into the pan. If the oil begins bubbling, it’s ready.
- Dredge the cutlets in flour and shake off the excess. Next, coat in the eggs and then in the breadcrumbs. Fry for about 2 minutes on each side, or until golden brown and cooked through.
- Remove to a paper towel lined plate to absorb any excess oil.
Jäger Sauce
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and saute for 10 minutes or until well browned. Transfer to a plate and set aside.
- Add the remaining tablespoon of butter to the pan. Add the onions and cook until golden brown, about 10 minutes.
- Add the garlic and cook for 2 minutes more.
- Stir in the tomato paste and cook for another 2 minutes.
- Pour in the vegetable stock and heavy cream. Mix well. Bring to a boil and then reduce heat to low.
- Simmer the sauce for about 5 minutes or until it thickens to your desired consistency. Return the mushrooms to the pan and add salt to taste.
- Sprinkle with chopped parsley before serving.
Notes
Storage: Leftover Schnitzel and Jäger sauce can be stored in separate airtight containers in the fridge for up to 3 days.
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