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, Coconut & Lime Breaded 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. 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.
Here is what you have to do:
- 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.
Now it’s time to make the pork cutlets.
- First, you want to pound out the pork cutlets with a meat mallet until they are about 1/2″ thin. This helps to tenderize the meat and also allows for even cooking.
- Next, dip the pork first into flour, then eggwash, 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.
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!
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- 5 oz . Sliced Mushrooms
- 2 tbsp . Butter
- 2 tbsp . All Purpose Flour
- 1 tbsp . White Wine
- 1 1/2 c . Beef Stock
- 1 tbsp . WorcestershireSauce
- 1 tbsp . Heavy Cream
- 1 tsp . Kitchen Bouquet
- 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.
- Pound out the pork cutlets with a meat mallet until they are about 1/2" thin.
- Next, dip the pork first into the flour, then egg wash, then Panko 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
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