Jägerschnitzel

This crispy, golden Jägerschnitzel recipe, also known as Hunter's Schnitzel, is a classic German schnitzel topped with rich mushroom gravy, bringing authentic comfort food from Germany straight to your kitchen.

Course Dinner

Cuisine German

Keyword Mushroom recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings chops

Calories 582kcal

Author Darcey Olson

Ingredients

Schnitzel

4 thin boneless pork chops, chicken breasts or veal, pounded to 1/8"-1/4" thickness *Note 1
salt, to taste
black pepper, to taste
½ cup all-purpose flour
1 tsp salt
2 large eggs, beaten
½ cup panko or plain breadcrumbs *Note 2
canola oil or vegetable oil, to pan fry *Note 3

Mushroom Gravy

1 tbsp olive oil
2 tbsp butter or bacon grease
16 oz fresh mushrooms, cleaned and sliced *Note 4
½ cup diced yellow onion
1 large garlic clove, minced
2 tbsp butter
¼ cup all-purpose flour
2 cups high-quality beef broth
1 tsp Worcestershire Sauce
¼ tsp kosher salt
¼ tsp black pepper
Optional garnish: Chopped fresh parsley

Instructions

Prep The Schnitzel Ingredients

Place the meat in a single layer on a cutting board and cover with plastic wrap to prevents splatter. Gently pound the meat with a meat mallet until 1/8" to 1/4" thick. Sprinkle both sides of the meat with salt and pepper. Set aside until the mushroom gravy is almost finished.
Prepare 3 separate shallow bowls for breading: Add the flour, garlic salt, and pepper to the first bowl and whisk to combine. Add the eggs to bowl two and use a whisk or fork to beat. Add the Panko/breadcrumbs to the third bowl. Set aside until the mushroom gravy is almost finished.

Make The Mushroom Gravy

Add the oil to a large skillet and pre-heat over medium-high heat. Once pre-heated add the butter. Once melted stir in the mushrooms and sauté for 8-10 minutes until the residual water from the mushrooms evaporates.
Sprinkle the mushrooms with salt and pepper and push to one side of the skillet. On the other side of the pan, add the onions and sauté for 3-4 minutes until soft. Add the garlic and stir until fragrant (approximately. 30-60 seconds).
Mix together the mushrooms and onions and push to one side of the skillet. Add the butter to the other side of the pan and let melt. Whisk in the flour and let it cook for 3-4 minutes, whisking constantly.
Slowly pour in the broth, Worcestershire, salt, and pepper while whisking, to ensure there are no lumps. Turn the heat up to medium-high until it starts to simmer.
Once simmering, turn the heat down to low and simmer for 8-10 minutes until the gravy is thickened. Stir occasionally to avoid burning.
Taste and add extra salt and pepper if needed. Remove from the heat and it will continue to thicken as it cools.

Dredge and Fry The Schnitzels

While the mushroom gravy is simmering, proceed with cooking the schnitzels. Dredge both sides of each piece of meat in flour, then dip into the egg mixture. Make sure to let the excess egg fall back into the bowl. Lastly, dip the meat into the Panko/breadcrumbs.
Heat a large non-stick pan over medium heat and add enough oil to generously cover the bottom of the pan (about 1/2"). Once the oil is hot, add 2 pieces of the breaded meat and saute for 2-3 minutes per side or until the internal temperature reaches 145°F. Reduce the heat if the breading gets too brown too quickly.
After frying, quickly place the meat on a paper towel, to absorb excess oil, then immediately transfer to a wire rack. This helps keep the schnitzels nice and crisp. Repeat with the remaining breaded meat, adding extra oil if needed (just make sure to let the new oil warm up before proceeding).
To check doneness, cut into a piece. The juices should run clear when the meat is fully cooked.
Top the schnitzels with the mushroom gravy right before serving. Serve immediately for best texture.

Notes

Note 1 – If using non-thin cut meat – Place the pork, veal or chicken on a large cutting board and cut in half horizontally to create two thin pieces. (You can skip this step if you’re using thin cut meat).

Note 2 – I prefer using a 50/50 mix of Panko and breadcrumbs as they provide two different textures. Use whatever mix you prefer, as long as you use 1/2 cup.

Note 3 – Use any high smoke point oil you prefer.

Note 4 - Good mushroom options: white button mushrooms, portobello, chanterelles, cremini (baby bella), oyster or a wild mushroom mix.

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