Cooking Lucid
Jägerschnitzel
Breaded pork cutlets smothered in a rich mushroom gravy — the hunter's schnitzel. A beloved pub classic across Germany, especially in Bavaria and the Rhineland.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — Bread the pork cutlets
- 4 pork cutlets (pounded ¼ inch thin, about 5 oz each)
- ½ cup all-purpose flour
- 2 eggs (beaten)
- 1½ cups breadcrumbs
- Salt and pepper
- Vegetable oil (for frying)
Step 2 — Make the Jägersauce
- 3 tbsp butter
- 12 oz mixed mushrooms (sliced)
- 1 small onion (finely diced)
- 2 garlic cloves (minced)
- ¼ cup dry white wine
- 1½ cups beef or veal broth
- ½ cup heavy cream
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 2 tbsp fresh parsley (chopped)
- Salt and pepper
Step 3 — Serve
- Spätzle or boiled potatoes
- Lingonberry jam (optional)
Instructions
- 1
Fry the schnitzel
Season pork, then bread in flour, egg, and breadcrumbs. Fry in hot oil 2–3 minutes per side until golden. Keep warm on a plate.
- 2
Make the mushroom gravy
In the same pan, melt butter over medium-high heat. Sauté mushrooms and onion until deeply browned, 8–10 minutes. Add garlic, cook 1 minute. Stir in flour and tomato paste, cook 1 minute. Deglaze with wine, then add broth. Simmer 5 minutes, stir in cream, and season with salt and pepper.
- 3
Serve
Return schnitzel to the pan briefly to warm through. Spoon generous mushroom gravy over each cutlet. Serve with Spätzle or boiled potatoes and parsley.
Nutrition per serving: 580 cal · 38g protein · 32g carbs · 34g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
