JägerSchnitzel Recipe
Published February 16, 2024. This post may contain affiliate links. Please read my disclosure policy.
This authentic JägerSchnitzel Recipe of golden-brown pan-fried pork schnitzel is topped off with a rich, creamy wild mushroom sauce for an unbelievably tasty meal. You will be blown away at how simple this is to prepare and how flavorful it is.
I’m a huge fan of pork, especially when it’s cooked correctly and on sale. If you feel the same, please try my Southern Fried Pork Chops or Pork Chops and Apples Recipe.
JägerSchnitzel
JägerSchnitzel is a traditional German dish of pork Schnitzel that is served with a mushroom sauce. The word itself translates to Hunter’s Cutlets. Whenever the word hunter is used in European cuisine, it is usually a guarantee that mushrooms will be present, just like in Cacciatore.
Finishing the cutlets with the mushroom sauce takes an additional 12 to 15 minutes after the pork is finished cooking. However, it is a fantastic addition and does an excellent job of making the schnitzel more flavorful. In addition, the pork can be reheated or even finished cooking in the mushroom sauce once it is complete.
Ingredients and Substitutions
- Schnitzel – You will need premade schnitzel for this recipe.
- Stock – Chicken stock is best to use. However, you can use beef stock or brodo.
- Cream – You will need to use heavy whipping cream for this JägerSchnitzel. However, half and half can be used if all is available.
- Parsley – This is a classic herb used as a garnish in the sauce.
- Flour – all-purpose flour is used to help create a roux to lightly thicken the sauce.
- Fat – You can use oil or unsalted butter when sauteing the mushrooms.
- Mushrooms – Any wild mushroom will work in this dish. I used a combination of button, cremini, and oyster mushrooms.
- Onions – You can use a red, white, yellow, or sweet onion. In addition, you can also use a shallot.
How to Make JägerSchnitzel
Prepare and make the pork schnitzel, and set it aside, and keep it warm.
Add oil to a large frying pan and heat over high heat util it begins to smoke lightly.
Next, add in the onions and mushrooms and sauté for 6 to 8 minutes until they are very well browned.
Stir in the flour until it is combined.
Pour in the chicken stock and cream and bring the mixture to a boil while constantly stirring.
Turn the heat down to low and cook for 4 to 5 minutes or until it becomes thicker.
Finish with cumin, salt, pepper, and parsley.
Serve the mushroom sauce over the pork schnitzel. Try serving it with a side of German Red Cabbage.
Make-Ahead and Storage
Make-Ahead – This is meant to be eaten as soon as it’s done cooking.
How to Store: Keep the sauce separate from the pork and in the refrigerator for up to 3 days. You can freeze the pork separately from the sauce covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating. Freezing the schnitzel may cause some of the breading to come off.
How to Reheat: Add the pork schnitzel and the sauce to a large frying pan over medium heat and cook until hot.
Chef Notes + Tips
- You can also purchase bone-in pork chops or steaks, but ensure it’s removed before pounding.
- Some traditional German mushrooms are chicken of the woods, shaggy mane, blusher, bay bolete, amongst many more.
- If the oil is clear enough without too much sediment from cooking the pork schnitzel, you may use it. If not, you will need to discard and add in fresh oil.
More Pork Recipes
Video
JägerSchnitzel Recipe
Ingredients
- 4 cooked pork schnitzels
- 3 tablespoons avocado oil
- 1 peeled small-diced yellow onion
- 2 cups sliced button mushrooms
- 2 cups sliced cremini mushrooms
- 1 cup hand torn oyster mushrooms
- 2 ½ tablespoons Flour
- 2 cups chicken stock
- 1 cup heavy whipping cream
- inch of ground nutmeg
- 2 tablespoons finely minced fresh parsley
- coarse salt and fresh cracked pepper to taste
Instructions
- Prepare and make the pork schnitzel, and set it aside, and keep it warm.
- Add oil to a large frying pan and heat over high heat until it begins to smoke lightly.
- Next, add onions and mushrooms, and sauté for 6 to 8 minutes until they are very well browned.
- Stir in the flour until it is combined.
- Pour in the chicken stock and cream and bring the mixture to a boil while constantly stirring.
- Turn the heat down to low and cook for 4 to 5 minutes or until it becomes thicker.
- Finish with cumin, salt, pepper, and parsley.
- Serve the mushroom sauce over the pork schnitzel.
My Family and me Love this dish of your Chef. It’s quick and easy to make, not a lot of fuss and so delicious too. Thank you so much all all of your delicious recipes….
Wondering if you might have a good cookie or dessert recipe for the fall?
So glad you enjoyed it! I have great cookie and fall dessert recipes all at http://www.billyparisi.com!
I loved it We eat this dish twice a month 😋
Excellent!
I made it and everyone loved it. Though I didn’t make the cabbage because I hadn’t went to the store. Instead of topping it with parsley I topped mine with some fresh dill from my garden. Thank you so much for being a great Chef and making great recipes more reachable
Appreciate you giving it a try!
Lived in Germany for 10 years (military). Havent had this dish as good as Billys since we left… we loved this! (No left overs either)
awesome.
Oh WOW! This was so scrumptious! I’m glad that I used pork steaks because they were so juicy–not dry at all. This will definitely be on rotation at our house.
excellent!
This is definitely a make again recipe! Loved it!!!!
Billy is a chef Rock Star!!
Cumin??? Is that a typo?
no. Watch the video, please.