Jägerschnitzel is a German or Austrian dish made of pork or veal cutlets; then topped with a mushroom, brown gravy.
My husband and I recently attended a birthday celebration that my mother planned to celebrate her husband's 80th birthday and being that he is German, it was hosted at a local German restaurant.
We were given the option of several luncheon selections and both my husband and I chose the Jägerschnitzel; which is a pork cutlet served with mushroom brown gravy.
I've made a few pork cutlet recipes here on the blog including Parmesan Rosemary Pork Cutlets, Mustard & Sage Potato Encrusted Pork Cutlets and Pan Fried Rosemary Pork Cutlets, but these served with the brown gravy were delicious!
So much so that when I accidentally took out too many pork chops recently I decided to make Jägerschnitzel for ourselves at home.
Though this recipe has a few more ingredients than I usually prepare, they were all items I have on hand in my refrigerator and pantry on a regular basis so it wasn't that much of a big deal.
How do you make Jagerschnitzel?
Step 1. Make the Gravy
The first thing I did was to make the gravy. This way it had time to simmer a bit while I prepared the pork cutlets. The entire dish was ready in about 30 minutes.
Heat butter in a small saucepan over medium heat and add sliced mushrooms. I prefer to use fresh mushrooms as I find they taste better than canned, but you could use those too.
Allow the mushrooms to soften for about 2-3 minutes; then add some flour to help thicken the gravy.
Next, add white wine, beef stock, Worcestershire sauce and heavy cream and allow to simmer on low heat until your pork cutlets are ready. You can find the measurements in the recipe card below, but you don't need much. I also added a bit of Kitchen Bouquet to help darken the sauce.
Step 2. Make the pork cutlets.
First, you want to pound out the pork cutlets with a meat mallet until they are about ½" thin. This helps to tenderize the meat and also allows for even cooking.
Next, dip the pork first into flour, then egg wash, then Panko breadcrumbs. This will give the cutlets a crispy coating. Heat oil in a large sauté pan and fry the cutlets 3-5 minutes per side depending on their thickness.
Jägerschnitzel; a German or Austrian dish made of pork or veal cutlets; then topped with a mushroom, brown gravy.Once the pork cutlets are done, plate them; then pour the mushroom brown gravy on top. The restaurant served theirs with homemade spaetzle; which is a German dumpling, but I have yet to try to make those myself. Someday though because I LOVE them. The party was a success and we were even serenaded a few times by some of his friends.
I hope you enjoy this recipe for Jägerschnitzel as much as we did! ~Enjoy!
Sign up for my weekly newsletter and receive a FREE eBook!
Jägerschnitzel (Pork Cutlets with Mushroom Brown Gravy)
Ingredients
For the Mushroom Brown Gravy
- 5 ounces sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 tablespoon white wine
- 1 ½ cups beef stock
- 1 tablespoon worcestershire sauce
- 1 tablespoon heavy cream
- 1 teaspoon kitchen bouquet
For the Pork Cutlets
- 4 (4-ounce) boneless center cut pork cutlets
- ½ cup all purpose flour
- 2 large eggs
- 1 tablespoon water (or milk)
- 1 cup panko breadcrumbs
- canola oil (or other light oil for frying)
Instructions
For the Mushroom Brown Gravy
- Heat butter in a small saucepan over medium heat and add sliced mushrooms. Allow the mushrooms to soften for about 2-3 minutes; then add some flour to help thicken the sauce.
- Next, add white wine, beef stock, Worcestershire sauce, heavy cream and Kitchen Bouquet. Allow to simmer on low heat until your pork cutlets are ready.
For the Pork Cutlets
- Pound out the pork cutlets with a meat mallet until they are about ½-inch thin.
- Prepare the breading bowls. One for flour. One for the eggs and water whisked together. And the third for the breadcrumbs. Dip the pork first into the flour, then egg wash, then breadcrumbs.
- Heat oil in a large sauté pan and fry the cutlets 3-5 minutes per side depending on their thickness. You may have to do this in two batches. Remove the pork from the oil and drain on paper towels; then plate and top with mushroom brown gravy
Visit the recipe index to search for more recipes by category.
Connect with me on Social Media
Facebook | Twitter | Pinterest | Instagram
Related Recipes
Mustard & Sage Potato Encrusted Pork Cutlets
Parmesan Rosemary Pork Cutlets
Toni Fiedler says
I'm confused regarding the instructions for the pork cutlets....2 tablespoon Large Eggs + 1 . Water? How much water is 1 .???????
Carrie's Experimental Kitchen says
I apologize for the confusion and have revised the recipe card to reflect that the water should be added to the eggs to thin them out a bit for an egg wash. I hope you enjoy the recipe!
Janice Betts says
OMG we love this recipe! We have made this so many times and are always amazed at how it turns out. My husband spent a lot of time in Europe and couldn’t agree more🤗
Carrie's Experimental Kitchen says
I'm so glad you like it! Thanks for stopping back to let me know.
Laurna Coluni says
Carrie last night for dinner we myself along with my husband made your dish
Jägerschnitzel pork cutlets with mushrooms brown gravy, delicious came out so good I mad no changes. We are having our friends over in two weeks and will be making this dish again, because it was so good, can you please recommend a good vegetable side dish?
Thank you for this great dish my husband found on his iPad, keep on posted your recipes, I know I will be trying them.
Carrie's Experimental Kitchen says
I'm so glad you liked the recipe Laurna! We like mashed potatoes (great with the extra brown gravy!) and steamed green beans, but there are so many options to choose from. Here are the links to the recipe index for the Vegetable and Side Dish categories so you can pick something you might like better.
Vegetables: https://www.carriesexperimentalkitchen.com/indexes/recipe-index-2/vegetables/ and Side Dishes: https://www.carriesexperimentalkitchen.com/indexes/recipe-index-2/sides/
Lisa says
Made this for dinner tonight. It was delicious! I did add some chopped garlic when sautéing the mushrooms. Will definitely make this again.
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe Lisa!
Nancy Leitner says
My husband and I just finished eating this for dinner. The only change was that I used sliced portabella mushrooms and served it over spatzel. It was easy to fix and tasted wonderful. I would love to add a photo, but don't know how. Thank you for this terrific and delicious recipe.
Carrie's Experimental Kitchen says
Hi Nancy, I'm so glad you enjoyed the recipe and I bet the portabella mushrooms gave it an even better flavor. I've yet to try making spaetzle but I do have a recipe someone gave me that I'll be trying soon. Thank you!
Katie Markle says
Is there anything I can use in place of Kitchen Bouquet?
Carrie's Experimental Kitchen says
You don't have to use it at all, I did just to add a darker color. Gravy Master is another brand.
Anjie says
I've made pOrkney cutlets with gravy but will try this recipe and I've made spaetzel. So easy to make n Oh so good.
Carrie's Experimental Kitchen says
I hope you enjoy the recipe, thanks for stopping by Anjie!
Mom says
Can't wait to dine on your Jagerschnitzel.
Carrie's Experimental Kitchen says
I hope you like it!