Breaded pan-fried pork cutlets topped with a rich mushroom cream gravy, a comforting German 'hunter's style' schnitzel.
Jägerschnitzel, 'hunter's schnitzel,' takes the classic breaded and fried pork cutlet and tops it with a rustic mushroom gravy, its name referencing the foraged mushrooms a hunter might have gathered. The cutlets are pounded thin, breaded in the traditional flour-egg-breadcrumb sequence, and fried until deeply golden, while a separate pan builds a rich gravy from sauteed mushrooms, stock and a touch of cream. Ladled generously over the crisp schnitzel just before serving, the gravy softens the coating slightly at the edges while leaving much of it crisp, a beloved combination found on menus throughout Germany.
Serves 4
Season the cutlets with salt and pepper, then dredge in flour, dip in beaten egg, and coat thoroughly in breadcrumbs.
Heat oil in a skillet and fry the cutlets 3-4 minutes per side until deeply golden and cooked through; drain on a rack and keep warm.
Melt butter in a separate pan and cook mushrooms and onion until browned and softened, about 8 minutes.
Sprinkle flour over the mushrooms and cook 2 minutes, stirring.
Gradually whisk in beef stock, cooking until thickened, about 5 minutes.
Whisk the stock in gradually to avoid lumps, and keep stirring constantly as the gravy thickens.
Stir in cream and mustard, simmering 2-3 more minutes.
Plate the schnitzel and ladle the mushroom gravy generously over the top.
Pound the cutlets to an even thinness so they cook through quickly without drying out.
Keep the fried schnitzel warm on a rack in a low oven while making the gravy, so they stay crisp rather than sitting in steam.
Whisk the stock into the mushroom-flour mixture gradually to prevent lumps in the finished gravy.
Chicken or veal can substitute for pork, following the same breading and frying technique.
A version with a splash of white wine added to the gravy gives extra depth.
Serving with spaetzle instead of potatoes is a classic pairing.
Store schnitzel and gravy separately; refrigerate up to 3 days and reheat the schnitzel in an oven to help restore crispness, warming the gravy separately.
Jägerschnitzel is a beloved variation of Germany's classic schnitzel, its mushroom gravy reflecting the country's long culinary tradition of foraged mushroom dishes associated with hunting culture in German-speaking regions.
Yes, chicken breast pounded thin works well with the same breading and frying technique.
Dried mushrooms, rehydrated, can substitute, using some of the soaking liquid in place of part of the stock for extra depth.
The cutlets may not have been fully coated in each stage, or were flipped too early — make sure each layer adheres well and let a crust form before turning.
Per serving (400g / 14.1 oz) · 4 servings total
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