jagerschnitzel

Jagerschnitzel are crispy breaded schnitzels topped with an easy creamy mushroom bacon gravy. Learn how to make this classic German recipe!

Jagerschnitzel

butter

bacon (chopped)

onion

lb cremini or white mushrooms (sliced)

Tbsp all-purpose flour

beef broth (or vegetable broth)

heavy cream

thyme

parsley

Tbsp milk

tsp salt

Pepper (to taste)

Breaded Schnitzel

In a large frying pan, heat 2 Tbsp butter over medium heat and fry bacon together with the onion until cooked and onion is golden brown. Add the sliced mushrooms and saute for 2 minutes until they start to release some liquid, stirring constantly. Add remaining butter and stir until melted. Sprinkle flour over mushrooms and stir to combine.

Pour broth and cream into the pan. Season with salt, pepper, and thyme. Bring to a boil, then turn the heat down and let the sauce simmer until thickened, about 10-15 minutes.

Add 1-2 Tbsp of milk to the sauce if it is too thick. Remove from heat and stir in 1 Tbsp chopped parsley. Season to taste with salt and pepper.

Put schnitzel on a plate and pour the sauce over it or serve it on the side so the schnitzel stays crispy. Garnish with parsley.

Pork Schnitzel with bacon mushroom gravy is an easy 30-minute weeknight dinner that is a family favorite! The pan-fried pork chops are crisp and golden on the outside, but tender enough to cut with a fork. This easy German jägerschnitzel recipe is perfect with mashed potatoes, egg noodles, späetzle, or rice and a veggie on the side.

Pork Schnitzel with Mushroom Gravy (Jägerschnitzel)

pork

all-purpose flour

salt

garlic powder

smoked paprika

black pepper

eggs, (beaten)

breadcrumbs

vegetable oil (for frying)

bacon, (chopped)

onion, (chopped)

mushrooms

Tablespoons all-purpose flour

beef broth

balsamic vinegar, (optional)

heavy cream, (half-and-half

Chopped fresh parsley, (for garnish)

Prepare breading stations combining flour, salt, garlic powder, smoked paprika, and black pepper in a shallow dish. Beating the eggs in another shallow dish. Combine breadcrumbs, garlic powder, salt, and pepper in a third shallow dish.

Trim fat from pork chops so they don&#39;t curl while cooking. Pound until 1/4-inch thick between two pieces of plastic wrap using the smooth side of a meat mallet.

Lightly dredge each pork cutlet in the flour, shaking off any excess, then dip in the egg wash, then the breadcrumbs. Transfer to a baking sheet, then repeat with the remaining pork cutlets.

Heat oil in a large pan until very hot, about 350°F. Cook one schnitzel at a time, shaking the pan periodically so it doesn&#39;t stick to the bottom of the pan. Cook for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked schnitzel to a wire rack set over a sheet pan and keep warm in a 200°F oven while frying remaining schnitzel.

Make the Schnitzel

Cook the bacon in a large pan over medium heat until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain and set aside. Reserve 2 tablespoons of the bacon grease in the pan.

Saute the onions for 3 minutes until soft. Add the mushrooms and continue to cook another 5-7 minutes until tender. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring until the flour has absorbed the liquid in the pan and the mushrooms and onions are evenly coated.

Gradually add the beef broth while stirring. Reduce heat to medium-low and simmer, stirring frequently until thickened, about 5 minutes.

Stir in the cream and reserved bacon, then remove from the heat.

Plate the schnitzel and top with the mushroom gravy. Sprinkle with chopped parsley and serve with späetzle, mashed potatoes, or egg noodles.

Make the Mushroom Gravy

Jagerschnitzel: Rich creamy bacon & mushroom gravy over crispy breaded pork schnitzel (cutlets). HEAVENLY! A traditional German meal that's PERFECT anytime.

The Best Jagerschnitzel sauce (Jägerschnitzelsosse) made Just like Oma

bacon

tomato paste

beef stock

cornstarch

sour cream

Prep and cook

Follow the full directions in the recipe to make the sauce

This JägerSchnitzel Recipe of fried pork schnitzel is topped off with a rich, creamy wild mushroom sauce for an unbelievably tasty meal.

JägerSchnitzel Recipe

pork schnitzels

avocado oil

small-diced yellow onion

hand torn oyster mushrooms

Flour

chicken stock

heavy whipping cream

nutmeg

salt and fresh cracked pepper

Prepare and make the pork schnitzel, and set it aside, and keep it warm.

Add oil to a large frying pan and heat over high heat until it begins to smoke lightly.

Next, add onions and mushrooms, and sauté for 6 to 8 minutes until they are very well browned.

Stir in the flour until it is combined.

Pour in the chicken stock and cream and bring the mixture to a boil while constantly stirring.

Turn the heat down to low and cook for 4 to 5 minutes or until it becomes thicker.

Finish with cumin, salt, pepper, and parsley.

Serve the mushroom sauce over the pork schnitzel.

https://www.youtube.com/watch?v=WxBrf_wq3bo

This classic Pork Schnitzel recipe is coated in breadcrumbs and pan-fried until golden brown and served with lemon for the perfect weeknight meal. You will love how easy this dish is to make. 

GET METRIC MEASUREMENTS STEP-BY-STEP IMAGES, AND PRINT OUT THE RECIPE AT:

https://www.billyparisi.com/schnitzel

Ingredients for this recipe: 

• 4 4-6 ounce boneless pork chops or steaks
• 1 cup all-purpose flour
• 4 large eggs
• 1/3 cup heavy whipping cream
• ¼ teaspoon ground nutmeg
• zest of ½ lemon
• 2 cups breadcrumbs
• oil and ghee for frying
• coarse salt and fresh cracked pepper to taste

Serves 4

Prep time: 20 minutes

Cook time: 20 minutes

Procedures:


1. Place a pork chop or steak in between two pieces of plastic wrap or in a plastic bag and gently pound it using a mallet or saucepot until it is ¼” thick. Repeat until all the pork has been pounded out.
2. In a shallow, wide bowl, mix the flour with the salt and pepper and set it aside.
3. Using a separate shallow, shallow bowl, whisk together the eggs, cream, nutmeg, lemon zest, salt, and pepper until combined and set aside.
4. In another shallow, wide bowl, mix together the breadcrumbs with the salt and pepper and set it aside. 
5. Using your left hand, dredge 1 pounded-out pork chop or steak in the flour, ensuring it's completely covered.
6. Remove any excess flour and then add it to the egg wash bowl, and, using your other hand, move it around until it is coated in the mixture.
7. Shake off any excess egg wash and place it next to the breadcrumbs, and going back to your other hand, shake the pan to cover the pork completely while pressing the crumbs in to ensure they are coating it. 
8. Place it on a sheet tray lined with parchment paper and repeat the process until all the pork is breaded. 
9. Heat the oil and ghee over medium to low heat in a large non-stick frying pan until it reaches 350°.
10. Add 1 to 2 breaded pork cutlets to the hot oil. Make sure they are not overlapping and cook for 2 to 3 minutes or until browned.
11. Flip the pork over and cook for another 2 to 3 minutes. You can baste the pork with the hot oil once you’ve flipped it to help further brown it. 
12. Remove the pork and set it on a rack over a sheet tray to drain any excess oil.
13. Repeat the process until all the pork has been cooked and then serve with lemon wedges and optional minced parsley.

The German Meal I Can't Stop Eating

Jagerschnitzel is a classic German recipe made of breaded pork schnitzel (cutlets) topped with a creamy mushroom sauce. It is an easy to make yet belly-filling dish perfect for a weekend lunch or dinner.

pork loin (butterflied)

flour

eggs (lightly beaten)

bread crumbs

butter (unsalted)

vegetable oil

white mushroom (sliced)

bacon (sliced)

onion (finely diced)

thyme (fresh if possible, minced)

parsley (minced)

Slice pork loins lengthwise in half. Season both sides with salt and pepper. Place a plastic wrap on top of the pork loin. Pound with the flat side of a meat tenderizer* until meat is about ¼ inch thick.

Prepare three shallow bowls. Add flour into the first, two lightly beaten eggs in the second, and breadcrumbs** into the third.

Dredge tenderized pork cutlets in flour. Shake off excess. Dip cutlet into the egg wash. Transfer into the bowl with the breadcrumbs and coat well.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium-high heat. Once hot, fry pork cutlets until golden-brown and crispy.*** About 3-4 minutes on each side.

Transfer cutlets onto a plate and cover with aluminum foil to keep warm.

Add mushrooms to the same skillet. Cover with a lid and simmer until the mushrooms are tender. About 3 minutes. Remove the mushrooms from the skillet. Cover to keep warm.

Add bacon to the skillet and fry until they begin to crisp. Add onions and saute with the bacon until tender. Next, add mushrooms back into the skillet. Mix well.

Add beef broth, heavy cream, and thyme. Simmer on medium heat until the liquid has reduced by about half. Add fresh parsley and season to taste with salt and pepper.

To Make The Mushroom Cream Sauce

I don't eat pork, can I make it with chicken or would that ruin it?

Thank you for the recipe. love this food. please keep up with recipe. Thank you again.

Pure perfection!!  It was tender, tasty and looked like something that took hours to make. We had some friends over on a work-night just before the holidays. I wanted something easy to make and also a little bit special. Everyone loved it. Thank you!

https://content.jwplatform.com/videos/i5vciyYF.mp4

Jagerschnitzel is classic German comfort food. Breaded pork cutlets (Schnitzel) topped with a rich, creamy mushroom bacon sauce.

Jagerschnitzel - German Hunter&#039;s Schnitzel

Jägerschnitzel, translated as Hunter&#x27;s Schnitzel, is about as &quot;comfort foody&quot; as you can get. It&#x27;s rich. It&#x27;s fried. And, oh, that gravy! Originating in Austria, though also commonly associated with Germany, this treat will leave a satisfied smile on your face!

Jägerschnitzel (Hunter's Schnitzel)

Tbsp flour

garlic

tsp balsamic vinegar

Pepper

pork loin chops

eggs, beaten

tsp pepper

Cooking oil

Melt two Tbsp butter in medium pan. Add...

Melt two Tbsp butter in medium pan. Add mushrooms and garlic, sauté until mushrooms are soft, then set aside.

Melt 4 Tbsp in pan over medium heat....

Melt 4 Tbsp in pan over medium heat. Add flour and stir into a smooth roux.

Slowly add beef broth while constantly stirring. It...

Slowly add beef broth while constantly stirring. It you add the broth all at one the gravy may become lumpy.

Once all broth has been mixed in, add...

Once all broth has been mixed in, add vinegar, pepper and thyme. Simmer until desired consistency, adding water if it gets too thick. When ready to serve, fold in sour cream.

Place pork chops, one at a time in...

Place pork chops, one at a time in a large ziploc bag. Pound with meat mallet until approximately 1/4 inch thick.

Heat oil (about 1/4-1/2 inch deep) in large...

Heat oil (about 1/4-1/2 inch deep) in large skillet over medium high heat (325°F if using an electric skillet).

Ready three shallow dishes with bread crumbs, beaten...

Ready three shallow dishes with bread crumbs, beaten eggs and mixture of flour, salt and pepper.

Dredge two beaten pork chops in flour, then...

Dredge two beaten pork chops in flour, then egg, then breadcrumbs. Add to skillet (you will likely only be able to fit two at a time). Fry 2-3 minutes per side.

Remove onto paper towel lined plate. Repeat with...

Remove onto paper towel lined plate. Repeat with remaining two chops.

Serve with späetzle or egg noodles and top...

Serve with späetzle or egg noodles and top with gravy.

Awesome Dish!

This recipe turned out so well! I'll definitely try it again, but maybe use beef or chicken. I used a pork loin I had on hand and it was still tender and flavorful!

Jagerschnitzel, or schnitzel with mushroom gravy, combines a thinly pounded pork cutlet that&#039;s fried until golden and topped with a delicious brown gravy. Serve with your favorite German sides, like spaetzle and red cabbage.

Jägerschnitzel (Schnitzel with Mushroom Gravy)

salt and pepper (to taste)

olive oil (for frying, enough to fill pan at least 1/2-inch high)

all-purpose flour (for dredging only)

eggs (beaten)

pan drippings (from above, see notes below)

baby bella or white mushrooms (sliced)

dry red wine

beef

sugar (optional, to taste)

Set up a frying station with 3 wide bowls or 1/4 sheet pans containing the flour, beaten eggs, and breadcrumbs.

Pound the pork chops to a 1/4-inch thick and dry well with paper towels. Season each piece of pork with salt and pepper on both sides. Dredge a cutlet into flour, shake off excess and place into eggwash.  Make sure egg completely coats the flour and bring it out of the bowl allowing excess to drip off.  Place the pork cutlet into the breadcrumbs.  Coat on both sides and set onto a parchment paper-lined baking sheet.  Repeat for remaining pieces.

Pour the oil to a 1/2-inch high into large cast iron or heavy pan and heat until the temp reaches 340-360°F.

Fry 1 or 2 schnitzel at a time for 2-3 minutes per side or until golden.  Work in batches and do not crowd the pan.  When finished frying set them on a wire rack or plate lined with paper towels.  Note: The schnitzel can be kept warm in a 275°F oven while making the gravy.

For the schnitzel

Using the same pan, remove all but 6 tablespoons of drippings.  Turn the heat to medium and add the onion.  Cook the onion until it starts to brown (about 10 minutes) then add the mushrooms and cook for another 5 minutes or until they release their water.  Season with salt and pepper.

Add the tomato paste and cook for 3 minutes, stirring frequently.  If the pan is dry, add a bit more of the saved drippings or butter. Add the flour and cook for 5 minutes or until the flour takes on a dark brown color.

Add the wine and turn the heat to high.  Scrape the bottom of the pan with a wooden spoon to dislodge any brown bits.  Add the stock and dried thyme, continue to scrape the pan, and bring back to a boil.  Once boiling turn the heat down to low and simmer for a few minutes.  Taste test and season with salt, pepper, and, if needed, sugar.   Serve the gravy over the schnitzel. Enjoy!

For the mushroom gravy

Made it with spaetzel and red cabbage. It was better than most restaurants. These will go in my book. Thank you.

I made this for the family dinner tonight along with your spaetzel and German red cabbage recipes. 5 stars to all three! The mushroom gravy is outstanding! Than you for sharing this one.

This was fun to make and truly delicious - as are all your recipes. Absolutely a Fall staple from now on.

Pork chops were on sale this week and when you happened to post a recipe using pork chops I decided that was a sign that I should make it. I haven’t really tried anything like this before but the instructions were very clear and the result was excellent! Thanks for the inspiration, or “inspo” as the cool kids say.

https://www.youtube.com/watch?v=KD5TNc2OzEc

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/
Today we're making Jägerschnitzel with the most delicious dark brown mushroom gravy. I hope you love it!

Watch Sauerbraten: https://youtu.be/Xtfi7f0OkQQ
Watch Beef Rouladen: https://youtu.be/PQ-TcZ_9xH4

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Meat Pounder Tenderizer: https://amzn.to/4pudtzU
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Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
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****PRINT RECIPES WITH INSTRUCTIONS AND PROCESS SHOTS****
Jägerschnitzel: https://www.sipandfeast.com/jagerschnitzel/
Red Cabbage: https://www.sipandfeast.com/german-red-cabbage/
Spaetzle: https://www.sipandfeast.com/spaetzle/

INGREDIENTS
For the schnitzel
4 center-cut boneless pork chops - pounded to a 1/4-inch thick
salt and pepper - to taste
olive oil - for frying, enough to fill pan at least 1/2-inch high
1 cup (135g) all-purpose flour - for dredging only
4 large eggs - beaten
1 1/2 cups (150g) plain breadcrumbs
For the mushroom gravy
6 tablespoons (90ml) pan drippings - from above
1 medium yellow onion - diced
1 pound (454g) baby bella or white mushrooms - sliced
1 1/2 tablespoons (23g) tomato paste
6 tablespoons (50g) all-purpose flour
1/2 cup (120ml) dry red wine
2 1/2 cups (600ml) dark low-sodium beef stock - better than bouillon beef base works well
1/2 teaspoon dried thyme
salt and pepper - to taste
sugar - optional, to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

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