Hunter's Schnitzel (German: Jägerschnitzel) is the comfort food you've been craving, featuring crispy pork cutlets smothered in a creamy mushroom sauce.
This dish showcases breaded and fried pork loin cutlets and a decadent mushroom cream sauce with mushrooms, cream, and bacon.
This traditional German recipe is a real crowd-pleaser. It is an easy one-pan dish that is perfect if you are looking for delicious, crowd-pleasing comfort food.
Jägerschnitzel - The Basics
TRADITION - Who doesn't love a good traditional recipe from Germany? This dish originated from a country where people are known to be practical, efficient, and appreciative of beautiful flavors! It is no wonder then how this dish came about, right?
Jägerschnitzel, which you might have also seen referred to as "Jaeger Schnitzel," "hunter’s schnitzel," or "Hunter’s Cutlets," where the meats used were from their catch of the day.
"Jäger" is the German word for Hunter. And, of course, Schnitzel is a famous German/Austrian fried cutlet recipe everybody loves.
Today, we make pork schnitzel (Schweineschnitzel) and top it with that creamy mushroom bacon sauce that turns an ordinary Schnitzel into a most delicious 'Jagerschnitzel.'
RECOMMENDED - Chicken Schnitzel. Great if pork or veal is not to your liking, but you still want to have a traditional German Schnitzel experience.
It's one of those original recipes brought to North America by German immigrants.
Why We Love This Jagerschnitzel Recipe
POTATOES - There are many variations of this dish now. But veal and pork cutlets are the most common. And because it's German and Germans love their potatoes, it's usually served with all sorts of potatoes - boiled, mashed, and fried.
I love pairing this with Kartoffelsalat, a traditional German Potato Salad.
SAUCE - This recipe is all about the sauce. Who can say no to a hearty bite of meat smothered in flavorful, creamy sauces? Not my family, that's for sure! Aside from it being dang delicious, this popular German entree should be part of your lunch or dinner routine for several reasons.
ONE-POT MEAL - It is all cooked using one dish. You cook the sauce where you fry the meat. Easy, practical, and cleanup is a breeze.
HIGH-PROTEIN - This high-protein dinner will keep you satisfied for hours. You get a double dose of protein from the pork meat and the mushrooms. A single serving is ample and filling enough to be a standalone dish.
Please check the recipe card below for a detailed, printable ingredient list.
PORK LOIN - Boneless, butterflied, and pounded thinly. This lean meat cut is perfect for quick frying for a juicy and tender bite.
BREADCRUMBS - While you can certainly customize the Schnitzel to your liking. I would not recommend panko bread crumbs. While I love them in many recipes, they are just not a traditional German ingredient.
Instead, I recommend using plain breadcrumbs, briefly blending them in a food processor or blender until they are super fine.
FLOUR - You can use all-purpose flour or a gluten-free brand if that’ll fit your dietary needs.
MUSHROOMS - Use fresh mushrooms if possible. You can buy them the whole or make your life easier and buy them pre-sliced. In a pinch, you can also use canned mushrooms.
BACON - The fat rendered from this adds so many flavors to the sauce. Make sure to fry them until they crisp up.
BEEF BROTH - Use your favorite beef or vegetable stock for this recipe. Both work great.
DAIRY - We use heavy cream in our recipe, but you can also use Creme Fraiche, which is very popular in German cooking. If you use Creme Fraiche, you might need to add more beef broth. Sour cream also works as a substitute for heavy cream.
SEASONING - You can use fresh or dried thyme for this recipe. It adds a bright and minty flavor to the dish. Parsley adds refreshing and earthy tones to the sauce.
Variations and Additions
This dish is pretty adaptable, so you can use other meats to replace the pork loin. For healthier options, you can use chicken or turkey meat, too.
You may also replace the white mushrooms with common button, cremini, or brown mushrooms. Some also make this with a mix of different ones.
You can also add white wine or red wine to the sauce. Adding wine to sauces intensifies the flavors and aroma of the ingredients.
How To Make Jägerschnitzel
Please check the printable recipe card below for more detailed instructions.
- SEASON & TENDERIZE - Slice your pork loin in half lengthwise and season with salt and pepper. Cover with plastic wrap and pound until each piece is about ¼ inch thick.
- PREPARE & DREDGE - Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each pork piece first in flour, then in egg, and finally in breadcrumbs.
- FRY THE SCHNITZEL - Heat butter and vegetable oil in a skillet over medium-high heat. Fry each breaded pork cutlet for 3-4 minutes per side until golden and crispy. Keep warm under foil.
- MAKE THE SAUCE - In the same skillet, sauté mushrooms, then remove. Fry bacon and onions, add mushrooms, and pour beef broth and cream. Simmer until reduced by half. Top your schnitzel with this creamy sauce and serve warm.
TIP: Fry in batches to make sure that you do not overcrowd the pan. Add more butter and oil as needed.
Recipe Dos and Don'ts
HOT SKILLET - Timing and temperature matter. Make sure your skillet is hot but not smoking to achieve that perfect, crispy sear on the pork cutlets.
BREAD CRUMB TEST - Drop a few breadcrumbs into the oil to make sure it’s hot enough. It should sizzle immediately.
OVER-CROWDING - Do not over-crowd your pan when frying. Adding too many cuts will affect the temperature of the oil and pan, resulting in soggy meat instead of crispy ones.
UNIFORM THICKNESS - Consistency is key. Pound the pork cutlets to a uniform thickness using a meat tenderizer. This ensures even cooking and a schnitzel that's cooked just right.
PLANNING - If you made Schnitzel beforehand, do not pour the sauce on the fried breaded pork. Pour the sauce over the Schnitzel just before serving.
MASHED POTATOES - A classic pairing that goes hand-in-hand with schnitzel. The creaminess of the potatoes complements the crispy pork cutlets and rich sauce.
RICE - If you're a fan of rice, go for it! Rice does an excellent job of soaking up all the delicious creamy mushroom sauce. For a unique twist, give my Mint Rice a try; it's a delicious alternative to traditional white rice.
HOMEMADE BREAD - Bread is always a win, especially homemade. This easy 3-ingredient bread is perfect for mopping up any leftover sauce on your plate.
Spätzle - this egg noodle dumpling dish is one of Germany’s most popular and cherished side dishes.
Rotkohl – another classic German side dish made with red cabbage, onions, apples, vinegar, wine, and a mix of spices.
STORE - Place leftover schnitzel and sauce in separate airtight containers and refrigerate for up to 3 days. If possible, store the pork and mushroom cream sauce separately.
FREEZE - Schnitzel can be frozen individually wrapped in plastic wrap and then foil for up to 1 month. The sauce can also be frozen in a separate airtight container.
REHEAT - Bake the Schnitzel at 350º Fahrenheit for 10-12 minutes. For the sauce, thaw overnight and reheat on the stove over low heat, stirring occasionally.
More Easy Comfort Food Recipes To Try
SHRIMP CARBONARA - perfectly sautêed shrimp tossed in creamy carbonara sauce!
CHEESY CHICKEN PARMESAN - bread chicken, tasty tomato sauce, and of course, lots of cheese!
ROASTED LEMON CHICKEN - light and tasty chicken dinner! Taco Casserole - a great idea for Taco Tuesdays!
PAPRIKA CHICKEN - tender chicken smothered in a rich and creamy paprika sauce.
- 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.
To Make The Mushroom Cream Sauce
- 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.