• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Latest Recipes
  • Sweets
  • How To's
  • About

Where Is My Spoon

menu icon
go to homepage
  • Recipe Index
  • Latest Recipes
  • Sweets
  • How To's
  • About
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • Latest Recipes
    • Sweets
    • How To's
    • About
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Where Is My Spoon > Recipes > German > German Main Course

    Jägerschnitzel - German Schnitzel with Mushrooms

    Published by: Adina September 9, 2019 · Last modified: October 13, 2021 8 Comments

    Sharing is caring!

    765 shares
    • Share
    • Yummly
    • Reddit
    • Twitter

    An authentic recipe for the well-known German schnitzel with mushroom sauce: Jägerschnitzel, Jaeger schnitzel or Hunter schnitzel.

    Jump to Recipe

    JÄGERSCHNITZEL

    Jägerschnitzel german schnitzel on a plate

    Traditional German schnitzel or Jägerschnitzel made with boneless pork chops and served with a delicious mushroom sauce.

    This is the most popular German schnitzel there is, I suppose. A crispy fried pork schnitzel with the best mushroom sauce ever. I am not kidding: the schnitzel is great, but that sauce is worth all the money!!!

    Welcome to another Where Is My Spoon little series, this time featuring Schnitzel, a staple in German cooking, something you will find in every restaurant in Germany, well maybe not in an Asian or vegetarian restaurant, but otherwise pretty much everywhere.

    And the first recipe is a German classic: Jägerschnitzel, jaeger schnitzel or Hunter Schnitzel, which is a pork schnitzel cooked in the typical way and eaten with a particularly delicious mushroom sauce. And fries, never forget the fries!

    How did I get the idea of cooking so much schnitzel recipes lately?

    My son said one day he would like to eat schnitzel, so I thought, why not? Let's do schnitzel. While looking for a recipe for this sauce, I found so many related recipes that I thought I'd love to try and I knew this could turn into a series.

    We overdid it with eating schnitzel during the past 6 weeks, but trust me, nobody complained. Actually I am pretty much sure they were all happy with me cooking something “normal” and meaty for a change....

    So, make sure you try some of the other schnitzel recipes, either the big classic Wiener Schnitzel, the chicken schnitzel or the oven baked schnitzel.

    Hunter's Schnitzel jägerschnitzel with mushrooms

    HOW TO MAKE GERMAN JÄGERSCHNITZEL?

    What meat cut for schnitzel?

    The meat used to make schnitzel is actually called schnitzel in Germany. I made some research and found out that the meat necessary to make schnitzel is called boneless pork chops in America.

    How to bread the schnitzel?

    This is a classic recipe for making schnitzel, nothing fancy, you just have to bread the meat and fry the schnitzel in a pan.

    • Dry the schnitzel.
    • Pound each schnitzel between two sheets of plastic foil using a meat tenderizer or (as I did) a not very large but heavy pan. The schnitzel should be about 6 mm/ ¼ inch thick after pounding.
    • Place the flour on a large plate.
    • Beat the eggs in a shallow bowl.
    • Place the breadcrumbs on another large plate.
    • Dip the meat pieces into the flour, coat on both sides and shake off excess flour.
    • Dip them in the beaten eggs, coating on both sides and then coat the schnitzel with the breadcrumbs. Press the breadcrumbs very lightly, shake off the excess and fry the schnitzel immediately.

    How to fry the schnitzel?

    • Heat enough clarified butter (Butterschmalz) or vegetable oil in a large pan. The schnitzel should be able to swim lightly in it.
    • The oil or clarified butter should be hot but not smoking.
    • Carefully place the schnitzel in the hot oil and fry it about 2-3 minutes on each side or until the coating is deep golden brown.
    • Depending on the size of your pan and on the size of your German schnitzel, you might have to fry them in 2 or 3 batches.
    • Remove from the pan and place on paper kitchen towels, which will help remove the excess fat.
    Jägerschnitzel recipe with hunter sauce

    MUSHROOM SAUCE FOR GERMAN SCHNITZEL

    The sauce is called Jaeger sauce – Hunter sauce, due to the mushrooms you need to make it. I suppose the idea is that mushrooms grow in the woods where the hunter hunts... A simple explanation. 🙂

    Not only the Germans have their hunter's sauce, but also the French have their chasseur sauce made with mushrooms as well and the Italians their cacciatore, which is not made with mushrooms, it is a tomato based sauce.

    HOW TO MAKE JAEGER SAUCE FOR SCHNITZEL?

    1. Clean the mushrooms with kitchen paper and halve or quarter them, depending on size.
    2. Heat the butter in a pan and fry the mushrooms on medium-high heat for about 3 minutes or until they start releasing their juices. Remove from the pan.
    3. Chop the onion.
    4. Heat the oil in the same pan and cook the bacon cubes and the onions until the onions are soft and golden.
    5. Place the mushrooms back in the pan, add the vegetable broth, cream, thyme, some salt and pepper.
    6. Bring to a simmer and cook for about 10 -15 minutes or until the sauce has thickened.
    7. Adjust the taste with salt and pepper and add chopped parsley.

    HOW TO SERVE JAEGER SCHNITZEL?

    The classic German schnitzel is served on a large plate with the mushroom or jaeger sauce on top of it.

    You can do that, but I prefer to place the sauce next to the schnitzel, this way the breading remains crispy for longer. But that's a personal choice, you can do whatever you like.

    In a restaurant you will always get fries on the side. I like that, but I am not a fan of making fries (waaaay too much trouble), so I prefer to serve the Jägerschnitzel with oven roasted potato wedges. I like them better than fries, they are much healthier and easier to make.

    A green salad or a mixed salad where you will be served different salads like white cabbage salad, carrot salad, green bean salad and maybe a few tomato slices are also very common side dishes for the German Jägerschnitzel.

    And don't forget the lemon slices and the very cold beer.

    What I personally like the most about this recipe is the jaeger sauce, absolutely my thing. I could imagine eating it not only with schnitzel but as a ragout with boiled potatoes or on top of rice or pasta. You might want to double the ingredients in that case.

    Jägerschnitzel with mushroom sauce

    MORE SCHNITZEL RECIPES?

    How to Make Oven Baked Schnitzel

    Wiener Schnitzel

    Chicken Schnitzel with Ham and Cheese

    Chicken Schnitzel in Pancake Batter

    Chicken Schnitzel with Potato Crust

    Katsu Sando with Tonkatsu Sauce

    PIN FOR LATER

    Jägerschnitzel - German Schnitzel with Mushrooms
    jägerschnitzel with mushrooms

    Jägerschnitzel - German Schnitzel with Mushrooms

    An authentic recipe for the famous German schnitzel with mushroom sauce: Jägerschnitzel, Jaeger schnitzel, or Hunter schnitzel.
    4.89 from 9 votes
    Print Pin Share GrowSaved! Rate
    Course: Beef, Pork and Lamb
    Cuisine: German
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 775kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 4 pork schnitzel boneless pork chops
    • 2-3 tablespoons all-purpose flour
    • 2 eggs
    • 4-5 tablespoons dry breadcrumbs more if necessary
    • 1 lb mushrooms
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 oz bacon small cubes
    • 1 small onion
    • ½ cup vegetable broth
    • ½ cup single or double cream
    • 3 sprigs thyme
    • a small bunch parsley
    • clarified butter or vegetable oil for frying
    • fine sea salt and pepper
    • lemon slices to serve

    Instructions

    Mushroom sauce:

    • Clean and cut the mushrooms in halves or quarters, depending on size.
    • Cook mushrooms: Heat the butter in a pan and fry the mushrooms on medium-high heat for about 3 minutes or until they release their juices. Remove from the pan.
    • Cook: Heat the oil in the same pan and cook the bacon cubes and the chopped onion until the onions are soft and golden. Return the mushrooms to the pan, add the vegetable broth, cream, and thyme leaves.
    • Simmer: Add salt and pepper to taste, bring to a simmer and cook for about 10 -15 minutes or until the sauce has thickened.
    • Adjust the taste with salt and pepper and sprinkle the chopped parsley on top.

    Jägerschnitzel:

    • Tenderize meat: Dry the meat with kitchen paper. Pound between two sheets of plastic foil using a meat tenderizer or a heavy pan. The schnitzel should be about 6 mm/ ¼ inch thick after pounding.
    • Sprinkle them generously with salt and pepper on both sides.
    • Breading station: Place the flour and the dry breadcrumbs in two separate, large plates. Beat the eggs lightly in a shallow, wide bowl.
    • Dip the meat pieces into the flour, coat on both sides, and shake off excess flour.
    • Bread meat: Dip them in the beaten eggs, coating on both sides, and then coat them with the breadcrumbs. Press the breadcrumbs very lightly, shake off the excess and fry the schnitzel immediately.
    • Heat enough clarified butter or vegetable oil in a large pan. The schnitzel should be able to swim lightly in it. The oil or clarified butter should be hot but not smoking or anything.
    • Fry: Carefully place the schnitzel in the hot oil and fry them about 2-3 minutes on each side or until the coating is deep golden brown.
    • Remove from the pan and place on paper kitchen towels to remove the excess fat. Serve immediately with the sauce.

    Nutrition

    Serving: 1schnitzel with sauce | Calories: 775kcal | Carbohydrates: 23g | Protein: 48g | Fat: 56g | Saturated Fat: 20g | Polyunsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 730mg | Fiber: 4g | Sugar: 6g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More The Best International Recipes

    • mincemeat tarts with homemade filling on a wire rack, walnuts behind it.
      Easy Homemade Mincemeat Tarts
    • turkey coconut milk curry in a bowl with a spoon in it.
      Creamy Turkey Coconut Milk Curry
    • creamy turkey potato soup in a red dutch oven with a laddle in it.
      The Best Turkey Potato Soup
    • creamed turkey served o toast on a small blue plate with a spoon on it.
      Creamed Turkey – Great on Toast or Biscuits!

    Sharing is caring!

    765 shares
    • Share
    • Yummly
    • Reddit
    • Twitter

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Comments

    1. Anne|Craving Something Healthy says

      April 03, 2016 at 7:35 pm

      I've never made schnitzel, but this looks so good. My husband would die for this!

      Reply
      • Adina says

        April 05, 2016 at 9:09 am

        A favorite with my husband as well!

        Reply
    2. Colleen says

      June 11, 2016 at 3:14 pm

      Have you ever attempted to make with turkey or chicken?

      Reply
    3. Adina says

      June 12, 2016 at 10:51 am

      Yes, Colleen, I tried both, it works very well, I actually make it more with chicken than pork... 🙂 Give it a try, I think you will like it! 🙂

      Reply
    4. Wendy says

      May 17, 2017 at 9:04 pm

      Just made this for the first time after eating it in Berlin 8 weeks ago a total triumph a job well done! And if I don't say myself I even think my hunter sauce was more delicious than I had in the restaurant

      Reply
      • Adina says

        May 18, 2017 at 7:28 am

        So happy to hear this, Wendy. Thank you for the feedback. 🙂 (I find this sauce to be better than the restaurant version as well, it is freshly made and uses no sauce powder or canned mushrooms.)

        Reply
    5. Mason says

      September 19, 2019 at 5:33 am

      How about ZIGUNER SCHNITZEL AND SERVING W/BRATKARTUEFFEL AND CUCUMBER DILL SALAT?

      Reply
      • Adina says

        September 19, 2019 at 8:00 am

        Sounds great! 🙂 Is that a request? I could put them on the "cooking for the blog" list.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me →

    Cookies

    • empire biscuits filled with jam on a wire rack
      Empire Biscuits
    • many ginger cookies with candied ginger on a rack.
      The Best Ginger Cookies with Candied Ginger
    • snickerdoodles without cream of tartar overhead view.
      Snickerdoodle Recipe Without Cream of Tartar
    • overhead view of christmas cookie cake decorated with buttercream green wreath.
      Christmas Cookie Cake Recipe

    Popular Recipes

    • frozen chicken breast in the air fryer after cooking
      Frozen Chicken Breast in the Air Fryer
    • brats cooked on the stove top in a cast iron pan.
      How to Cook Brats on the Stove

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Our second blog

    The Fast Recipe Food Blog

    Contact

    If you have any questions or want to work with me, please email me @ contact@whereismyspoon.co

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 - Where Is My Spoon. All rights reserved.