Go Back
Authentic Jägerschnitzel with Creamy Mushroom Sauce served over a bed of Spätzle.

Jägerschnitzel

A cozy and crispy pork or chicken schnitzel topped with a rich and creamy mushroom sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 600
Ingredients Method Notes

Ingredients
  

For the schnitzel
  • 4 pieces pork cutlets or chicken cutlets, pounded thin Use pork for the traditional version, chicken is a substitute.
  • 1 teaspoon salt For seasoning.
  • 1 teaspoon pepper For seasoning.
  • 1/2 cup all-purpose flour
  • 2 pieces eggs, beaten
  • 1 to 1 1/2 cups breadcrumbs Plain or lightly seasoned.
  • Oil for frying neutral oil like canola Plus a little butter for flavor.
For the mushroom sauce
  • 8 to 10 ounces mushrooms, sliced Button or cremini are perfect.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced Optional but recommended.
  • 1 to 1 1/2 cups broth Chicken or beef broth.
  • 1/2 to 3/4 cup heavy cream
  • 1 teaspoon Dijon mustard Optional but adds a nice kick.
  • 1 pinch paprika For seasoning.

Method
 

Preparation
  1. Set up three shallow bowls: flour in the first, beaten eggs in the second, breadcrumbs in the third. Season the cutlets with salt and pepper on both sides.
  2. Coat each cutlet in flour, dip in egg, then press into breadcrumbs. Let them sit for 5 to 10 minutes.
Cooking
  1. Heat a generous layer of oil in a large skillet over medium heat, add a small knob of butter.
  2. Fry the schnitzel for 2 to 4 minutes per side, until deep golden.
  3. Remove cooked schnitzel and place them on a rack or paper towels to drain.
  4. In the same pan, pour off excess oil, leaving about 1 tablespoon. Add mushrooms and onions, let them brown slightly.
  5. Add garlic if using, then pour in broth and scrape up brown bits from the pan.
  6. Lower the heat, stir in heavy cream and Dijon mustard. Simmer until slightly thickened.
  7. Season the sauce with salt, pepper, and a pinch of paprika. Finish with parsley.
Serving
  1. Plate the schnitzel first, and then spoon the sauce over the top right before serving.

Notes

Pound the meat evenly for best results. Let mushrooms brown properly for deeper flavor. Serve sauce last minute to keep schnitzel crispy.