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    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.

    jagerschnitzel on a plate


     

    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

    jagerschnitzel ingredients
    • 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.

    pork schnitzel with lemon and parsley

    Add oil to a large frying pan and heat over high heat util it begins to smoke lightly.

    heating oil in a pan

    Next, add in the onions and mushrooms and sauté for 6 to 8 minutes until they are very well browned.

    roasted mushrooms

    Stir in the flour until it is combined.

    mixing flour into mushrooms

    Pour in the chicken stock and cream and bring the mixture to a boil while constantly stirring.

    creamy mushroom sauce

    Turn the heat down to low and cook for 4 to 5 minutes or until it becomes thicker.

    thickening sauce

    Finish with cumin, salt, pepper, and parsley.

    adding parsley to a sauce

    Serve the mushroom sauce over the pork schnitzel. Try serving it with a side of German Red Cabbage.

    mushroom sauce over schnitzel

    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 Billy Parisi

    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

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    JägerSchnitzel Recipe

    5 from 3 votes
    This JägerSchnitzel Recipe of fried pork schnitzel is topped off with a rich, creamy wild mushroom sauce for an unbelievably tasty meal.
    Servings: 4
    Prep Time: 30 minutes
    Cook Time: 35 minutes

    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.

    Notes

    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.
    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.

    Nutrition

    Calories: 493kcalCarbohydrates: 28gProtein: 14gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 104mgSodium: 309mgPotassium: 647mgFiber: 2gSugar: 7gVitamin A: 1121IUVitamin C: 6mgCalcium: 92mgIron: 2mg
    Course: Main Course, sauce
    Cuisine: german