Jagerschnitzel is a classic German recipe made with perfectly fried golden brown breaded pork cutlets topped with rich mushroom gravy!
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.
Why We Love This Recipe
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 are making 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 that was brought to North American by German immigrants.
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 fried 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.
Customize It - Since there is no one way of making this dish, you can easily customize and swap some of the ingredients based on your liking or pantry availability.
For exact amounts and a printable ingredient list, please check the recipe card.
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 own 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 superfine.
Flour - You can use all-purpose flour or use 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 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 are using 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 mushrooms, cremini mushrooms, 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
- Season. Start with the pork loin. Slice it in half, lengthwise, and place the pieces on a clean surface or chopping board. Season with salt and black pepper, then cover them with pieces of plastic wrap
- Tenderize. Using the flat side of a meat tenderizer, mallet or pounder, beat the meat until it is not more than ¼ inch thick. The goal is to get a thin cutlet of meat. If you do not have a tenderizer or pounder, look for any flat, heavy object like the back of a castiron skillet.
- Breading. Prepare your breading stations using three shallow bowls or dishes.
Place flour on the first one, beaten eggs on the second, and the breadcrumbs on the last station.
- Dredge the battered pork in flour until it is fully but lightly covered. Shake off any excess flour clinging to the meat.
- Next, dip it into the egg mixture. Make sure that all surfaces are coated with the egg wash.
- And lastly, transfer it to the breadcrumb and make sure that it is fully covered.
- Fry. Use a large skillet or large frying pan and heat the butter and vegetable oil over medium-high heat. Once sufficiently heated, start frying the breaded meat cutlets. Let them cook for about 3 to 4 minutes on each side or until they are golden brown in color and crispy.
Remove from the pan and transfer to a serving plate. Keep it warm by covering the plate with aluminum foil.
TIP: Fry in batches to make sure that you do not overcrowd the pan. Add more butter and oil as needed.
The Bacon Mushroom Cream Sauce
- Mushrooms. Use the same pan used to fry the pork and add the mushrooms. Cover the pan with the lid and let them simmer for about 3 minutes or until slightly limp and tender. Once done, remove them from the pan and set them aside.
- Bacon and Onions. Add the bacon slices. Cook bacon slices until they begin to crisp on the edges.
Add the onion and sauté until they are tender, and then add the cooked mushrooms back to the pan. Mix them all well.
- Liquids. the beef broth and heavy cream over the mushroom mixture. Lower to medium heat and let it simmer until the liquid is reduced to half. Make sure that the consistency is not too thick but is not runny as well. Lastly, sprinkle the parsley and add more salt and pepper if needed.
- Finish. Place the pork schnitzel on a plate and top with the creamy mushroom sauce. Serve it while warm.
What To Serve With Jagerschnitzel
Aside from serving this dish with potato salad, another popular and traditional side dish is French Fries (Pommes Frites in German).
I also like to serve this recipe with wide egg noodles.
Creamy Cucumber Salad - a refreshing salad made with fresh herbs done in a jiffy!
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.
Recipe Dos and Don'ts
Drop a few breadcrumbs into the oil to make sure it’s hot enough. It should sizzle immediately.
Do not over-crowd your pan when frying. Adding too many cuts will affect the temperature of the oil and pan and will result in soggy meat instead of crispy ones.
If the sauce becomes too thick, you can add more beef broth or water to thin it out.
If you made this ahead of time, do not pour the sauce on top of the fried breaded pork yet. Do that just before serving to keep them crunchy.
How Keep And Store This Recipe
Any leftovers can be placed in an airtight container and refrigerated for 2-3 days. If possible, store the pork and mushroom cream sauce separately.
You can reheat in a microwave for 1-2 minutes.
More Comfort Food Recipes We Love
- 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!
- 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.