An authentic recipe for the well-known German schnitzel with mushroom sauce: Jägerschnitzel recipe, Jaeger schnitzel, or Hunter schnitzel.
The traditional German schnitzel or Jägerschnitzel is 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.
The first recipe is a German classic: Jägerschnitzel, jaeger schnitzel, or Hunter Schnitzel, which is a pork schnitzel cooked in a typical way and eaten with a particularly delicious mushroom sauce. And fries, never forget the fries!
Try some of the other schnitzel recipes, either the big classic Wiener Schnitzel, the Cordon bleu chicken schnitzel, turkey schnitzel, or the oven baked schnitzel.
How to make German schnitzel?
The best cut for schnitzel
The meat used to make schnitzel is actually called schnitzel in Germany. I did 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.
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 for about 2-3 minutes on each side or until the coating is deep golden brown.
- Depending on the size of your pan and 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.
Mushroom sauce for 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.
- Clean the mushrooms with kitchen paper and halve or quarter them, depending on size.
- 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.
- Chop the onion.
- Heat the oil in the same pan and cook the bacon cubes and the onions until the onions are soft and golden.
- Place the mushrooms back in the pan, and add the vegetable broth, cream, thyme, some salt, and pepper.
- 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 add chopped parsley.
What to serve with Jägerschnitzel?
- Sauce: The classic German schnitzel is served on a large plate with the mushroom or jaeger sauce on top of it.
- Potatoes: Fries, potato salad, or boiled potatoes.
- Side salad: Green salad with vinaigrette, sour cream, or yogurt dressing. Other typical salads would be Cucumber Salad with Oil and Vinegar, German cabbage salad, or lamb lettuce salad.
- And don't forget the lemon slices and the very cold beer.
More schnitzel recipes
- 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
Do you like this recipe?
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Jägerschnitzel - German Schnitzel with Mushrooms
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.1 lb mushrooms/ 450 g
- 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.1 tablespoon butter
- 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 chopped thyme leaves.1 tablespoon olive oil + 1 oz bacon/ 30 g + 1 small onion + ½ cup vegetable broth/ 125 ml + ½ cup single or double cream/ 125 ml + 3 sprigs thyme
- Simmer: Add salt and pepper to taste, bring to a simmer, and cook for about 10 -15 minutes or until the sauce has thickened.fine sea salt and pepper
- Adjust the taste with salt and pepper and sprinkle the chopped parsley on top.a small bunch parsley
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.4 pork schnitzel
- 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.2-3 tablespoons all-purpose flour + 4-5 tablespoons dry breadcrumbs + 2 eggs
- 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 them 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.clarified butter or vegetable oil for frying
- 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.
Mason says
How about ZIGUNER SCHNITZEL AND SERVING W/BRATKARTUEFFEL AND CUCUMBER DILL SALAT?
Adina says
Sounds great! 🙂 Is that a request? I could put them on the "cooking for the blog" list.
Wendy says
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
Adina says
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.)
Adina says
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! 🙂
Colleen says
Have you ever attempted to make with turkey or chicken?
Anne|Craving Something Healthy says
I've never made schnitzel, but this looks so good. My husband would die for this!
Adina says
A favorite with my husband as well!