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Jägerschnitzel with mushroom sauce served with potatoes on a beige plate.
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Jägerschnitzel (Hunter's Schnitzel)

Jägerschnitzel or Hunter's Schnitzel is a German dish made with breaded pork cutlets and delicious mushroom gravy. Everyone knows how delicious breaded Schnitzel is, but combined with this bacon mushroom gravy - it takes it to another level. I truly believe it's one of the best dishes of all time and a must-try if you haven't already!
Course Main Course
Cuisine austrian, German
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 890kcal
Author Aleksandra

Ingredients

for the breaded Schnitzel:

  • 4 boneless pork chops
  • 1/3 cup (40g) flour
  • 2 eggs
  • 1 cup (120g) fine breadcrumbs
  • salt and pepper to taste
  • clarified butter or oil for frying

for the mushroom bacon gravy:

  • 2 tablespoons frying oil
  • 1 lb (450g) button mushrooms
  • 1 tablespoon butter
  • 4 slices (60g) bacon
  • 1 medium onion
  • 1 teaspoon thyme
  • pinch of paprika
  • 2 teaspoons tomato paste
  • 1 tablespoon flour
  • 1 1/2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons sour cream or creme fraiche
  • salt and pepper to taste
  • chopped parsley to serve

Instructions

Make the sauce:

  • Chop the mushrooms into thick slices (about 1/4 inch or 6mm), dice the onion and bacon.
  • Cook the mushrooms: Heat 2 tablespoons of oil in a large frying pan over medium-high or high heat (depending on how powerful your stovetop is). Add the mushrooms in an even layer and don't stir for the first 1-2 minutes letting the mushrooms at the bottom brown. Start stirring the mushrooms - they will start to release water. Cook them, stirring from time to time, for 2-3 minutes or until all the water is evaporated. When all the water is gone, spread the mushrooms in an even layer and don't stir for a minute letting them brown again. Then cook just briefly over high heat to brown the mushrooms a bit more. The mushrooms should be browned and still a bit crunchy. Transfer the mushrooms to a plate.
  • Add butter and bacon to the pan. Cook over medium heat for 2-3 minutes until bacon is just lightly browned. Add onions and cook for a couple of minutes or until onions are softened and bacon golden brown.
  • Add thyme, paprika, and tomato paste. Cook for a minute.
  • Add flour and cook for a minute.
  • Add beef broth and Worcestershire sauce. Cook until the sauce is thickened, about 3-4 minutes.
  • Temper sour cream: add it to a small bowl with 2-3 teaspoons of sauce and stir until combined. Add tempered sour cream to the sauce and whisk until combined.
  • Add the mushrooms back to the pan and stir to combine.
  • Season the sauce with salt and pepper to taste. Sprinkle with chopped parsley.

Prepare the Schnitzel:

  • Place a thick plastic bag over pork chops and pound them with a meat mallet into a thickness of about 1/4 inch (6mm). Pound the meat gently and make sure to not make holes. I like to use the ridged side of the meat mallet to tenderize the meat but I’m being careful. You can also use the flat side that won’t make any holes.
  • Season the cutlets on both sides with salt and pepper.
  • Prepare two shallow bowls or plates – add flour to one plate and the breadcrumbs to the other. Prepare one deeper plate for the eggs – beat the eggs with a fork.
  • Bread the Schnitzel: dredge one cutlet in flour on both sides, shake off excess flour. Dip in the beaten egg then coat in breadcrumbs (don’t press the breadcrumbs into the cutlet). Place on a clean tray and repeat with the remaining cutlets.
  • Fry the cutlets: heat clarified butter or frying oil in a large frying pan over medium heat – at least 3/4 of the thickness of the Schnitzel. When the oil is hot (you can throw a pinch of breadcrumbs into the oil – if they’re foaming intensely, the oil is ready) – place one or two Schnitzel in the pan (depending on how big is your pan) and cook on both sides until golden brown and cooked through in the middle.
  • Transfer to a plate or a wire rack and repeat with the remaining cutlets.

Serve:

  • Serve the Schnitzel with the sauce - pour just a small amount of sauce over the Schnitzel (so it stays crispy) and the rest on the side.
  • Enjoy!

Notes

  • It's important to make the sauce and any other sides first and the Schnitzel just before serving. Freshly cooked Schnitzel tastes best and you can always reheat the sauce!
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!

Nutrition

Calories: 890kcal