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Jagerschnitzel served on a white plate


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.
Course Main Course
Cuisine German
Keyword Hunter Schnitzel, Jagerschnitzel, Schnitzel and Mushrooms
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 716kcal
Author Maike



Mushroom 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.



*instead of a meat tenderizer you can also use the back of a cast-iron skillet or any flat object.
** I like superfine breadcrumbs for this recipe. To make superfine breadcrumbs I add plain breadcrumbs into a blender and pulse them a few times.
*** You will do this in two batches. More butter and oil might be required.


Calories: 716kcal | Carbohydrates: 39g | Protein: 40g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 625mg | Potassium: 1019mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1189IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 4mg