Jagerschnitzel! This is a lovely easy recipe for Pork pan fried in butter then topped with a delicious mushroom sauce. Very popular In parts of Germany and often served with Spaetzle or pasta.
Jagerschnitzel! Most of you will have eaten the traditional German Schnitzel before. Well, this is one regional variation of the famous Schnitzel.
This recipe has been kindly shared by one of our Lovefoodies supporters, Cindy Reams. Cindy tells me when her and her husband were stationed out in Densborn, Germany some years ago, they became friends with a lovely German girl called Stephanie. It was Stephanie who taught Cindy how her family makes this Jagerschnitzel.
Unlike the more common schnitzel, Jagerschnitzel is traditionally coated in flour (and not breadcrumbs), pan-fried in butter and served with a mushroom or tomato gravy. Since Stephanie showed Cindy how to make this dish, it's been a family favourite, especially with her children, all these years.
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
Now Cindy's girls have grown up, they are also making it themselves!
For this recipe, the mushroom sauce was originally made from scratch, but Cindy simplified it to fit in with her family life. It's a very quick and simple recipe so please do enjoy! On a side note, you can also use this same recipe for chicken breast instead of pork. Simply do the same instructions below!
Jagerschnitzel goes great with pasta or our homemade spaetzle. Delicious!
Prep Time
10 minutes
Cook Time
10 minutes
Serves
4
Ingredients
The Schnitzel
4 x 1-inch thick pork loin roast slices (or chicken breast)
½ Cup Flour
2 eggs
Salt and pepper
oil and butter.
The Gravy
2 brown gravy mixes
1 ½ lbs fresh sliced mushrooms
2 Tablespoons butter
Instructions
1. Mix gravy mixes according to package directions. In a pan, brown the mushrooms in butter. Add the gravy and keep warm. You can also add some onion like you see in the photo below.
2. Slice the pork loin into 1" thick slices. Pound between plastic wrap to thin out meat.
3. Dip the pork slices in egg, then dip into flour (You can season the flour with salt and pepper if you wish).
4. Heat a skillet pan with a mixture of oil and butter. Approximately 2 tablespoons of each.
You may need more or less, depending on how big your schnitzels are.
When the pan is hot, add the pork and brown on both sides until cooked through.
You may have to do this in batches if you have a lot of pork. If so, pop the cooked pieces in the oven on a low setting to keep warm whilst you cook the remainder.
5. Serve over pasta, mashed potatoes, spaetzle or whatever your family enjoys! Make our easy homemade recipe for spaetzle, to go with your schnitzel! It's so delicious!
We'd love to hear from you and what you thought of our Jagerschnitzel recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Jagerschnitzel
Jagerschnitzel! This is a lovely easy recipe for Pork pan fried in butter then topped with a delicious mushroom sauce. Very popular In parts of Germany and often served with Spaetzle or pasta
Ingredients
The Schnitzel:
- 4 inch x 1 thick pork loin roast slices or chicken breast
- ½ Cup flour
- 2 eggs
- Salt and pepper
- oil and butter.
The Gravy:
- 2 brown gravy mixes
- 1 ½ lbs fresh sliced mushrooms
- 2 Tablespoons butter
Instructions
- Mix gravy mixes according to package directions. In a pan, brown the mushrooms in butter. Add the gravy and keep warm.
- Slice the pork loin into 1" thick slices. Pound between plastic wrap to thin out meat.
- Dip the pork slices in egg, then dip into flour (You can season the flour with salt and pepper if you wish).
- Heat a skillet pan with a mixture of oil and butter. Approximately 2 tablespoons of each. You may need more or less, depending on how big your schnitzels are. When the pan is hot, add the pork and brown on both sides until cooked through. ** You may have to do this in batches if you have a lot of pork. If so, pop the cooked pieces in the oven on a low setting to keep warm whilst you cook the remainder.
- Serve over pasta, mashed potatoes or what ever your family enjoys!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 159mgSodium: 811mgCarbohydrates: 28gFiber: 4gSugar: 4gProtein: 25g
Nutrition information isn’t always accurate
European Savory Main Meal Recipes
Here's a selection of delicious European savory main meal recipes for you to enjoy
Creamy Chicken Stroganoff is a quick and easy dinner, with delicious strips of chicken and sauteed mushrooms in a creamy sauce using low fat yogurt!
Spinach and Feta Galette, a delicious open pastry savory pie filled with Greek feta cheese creamy spinach and tomatoes, then baked until set. Great served warm or chilled.
Garden Pea and Smoked Sausage (kielbasa) Soup, made from scratch and full of flavor. Uses regular store cupboard ingredients and very easy to make.
Beef and rice stuffed peppers are deliciously oven-roasted and filled with a mix of ground meat, rice, garlic, and seasonings making for a perfect lunch or supper.
An easy dinner recipe with juicy chicken, cooked on the stovetop with flavors of garlic and cilantro
Classic Spanish Seafood Paella.
In this version of the classic Spanish dish, chicken, chorizo sausage, and shrimp combine with rice simmered in broth and flavored with saffron threads, garlic
Polish Cabbage and Noodles, Haluski. A very comforting and hearty meal with a delicious garlic flavor.
Cabbage Rolls, Golabki. A classic stuffed cabbage recipe, easy to make and also a vegetarian option in the recipe. A great tasting family meal.
Frikadeller Meat Patties with Sauce A Delicious popular recipe originating from Denmark with tender ground meat patties and a tasty creamy sauce. Easy, homemade comfort food dinner recipe
Simple Spaghetti Bolognese, an easy dinner using fresh ingredients and full of flavor, with a homemade tomato sauce
Classic Italian Spaghetti Carbonara with cheese and bacon. A cheesy pasta dish, easy to make & a family favorite.
The BEST EVER Beer Battered Fish and Chips! Great flavours and don't forget your shake of vinegar and sprinkle of salt!
How to make a Bechamel Sauce.
Learn how to make an easy béchamel sauce. This basic white sauce recipe is rich, creamy and savory often used for a variety of dishes such as lasagna and moussaka
Beef Stroganoff. Quick and Easy dinner with a great sauce! Always a hit with the family and a really tasty recipe. Great served with pasta or rice.
British Toad in the Hole is a delicious easy Britsh dinner, with sausages baked in Yorkshire pudding a.k.a. popovers. Goes great with some homemade onion gravy.
Chicken, Garlic and Spinach Lasagna, layers of tender chicken, spinach and pasta sheets with a creamy cheesy sauce, baked until golden. Easy recipe and freezer friendly
Nanny's Spaghetti Sauce and Meatballs (with Italian Sausage too!) is a popular recipe with her family. The grandkids absolutely love it! Easy to make, freezer-friendly, and always a hit!
Apple Cider Pork Chops, pan fried, juicy tender pork chops cooked with fresh herbs, apples and apple cider. An easy dinner recipe full of flavor
Randall L Shaw
says:We often purchase cubed pork cutlets from a local butcher shop and dredge them in flour and fry them in a pan. Can we use these same cutlets in this recipe?
Laura Leseberg
says:I made this tonight, and we loved it! I used packaged spaezle, but with that divine gravy, it was so good! We lived in Germany (Ramstein AB) thirty years ago – although this wasn’t anywhere near what we were served there, it was still excellent.
PS I have no heartburn with packaged gravy mix. I used a mushroom and a brown gravy mix.
E. Kelly
says:What brand of gravy mix do you use
And how much salt does it have in it
Cindy
says:I am going to try and make this to take to Sunday Luncheon at Church and I was wondering if I could pound the meat out the night before so I won’t be making so much noise in the morning and possibly wake my family? Then I can make the gravy at Church
Lovefoodies
says:Hi Cindy, yes! That’s a great idea to do the meat the night before and just plastic wrap it in the fridge until the morning. For the gravy at the church, that will be fine too so long as you have what you need to make it there. Enjoy the luncheon!
Monika Woodward
says:As a German I am offended by using 2 envelopes of brown gravy mix and only flour for the Schnitzel.
Gene
says:Hi Monika,
I am of Austrian descent and am offended as well. We Americans, we have to have everything so easy. Brown gravy in a package, it tastes like drecht. It takes maybe a few extra minutes and you have real food. I season my flour with salt and pepper for the schnitzels and add butter to deglaze the pan after cooking them and the mushrooms and add flour to make a dark brown roux and finish it off with homemade beef stock. Is there anything you do differently that you would suggest?
JETHRO PAUL RAYMER
says:CAN YOU PLEASE SING ME UP FOR YOUR NEWSLETTERS.
Lovefoodies
says:Hi Jethro, consider it done!
Katie
says:Absolutely loved this. I made it tonight and the only thing I’ll do a bit different next time is add a little more milk to the dough. Mine was to thick to push through the holes this time BUT still oh so good. Thank you
Anthony
says:I was stationed in Bavaria so maybe it is a regional thing but schnitzel with a tomato based gravy was never called jaegerschnitzel. As explained by several Bavarians, it is jaegerschnitzel because of the mushroom gravy. Mushrooms grow in the woods and the jaegers(hunters) are the ones in the woods. The literal translation is Hunter’s Cutlet. Hooray for regional differences.
For those wanting a gravy recipe there are two that I use. First one, after browning the mushrooms add beef stock and bring to a simmer then add a slurry of water and corn starch. Season to taste. The other method is once the mushrooms are done, remove them from the skillet then add a bit more butter. Once the butter is melted add some flour and make a good dark roux. Once the roux is ready add beef broth and stir until desired consistency. Add the mushrooms back to the gravy.
Adrienne
says:Dankeschoen, Anthony!
Norine
says:It would be a better recipe if it didnt call for packaged gravy mix
Adrienne
says:I agree w/Norine. Would Cindy Reams please provide original, homemade gravy recipe, also? I lived in Germany 10 years & would love to try the original…one of my favorite dishes! If not, I recommend Knorr (German co.) packaged gravy mixes…much better taste than American gravy mixes.
Laurie Boles
says:I purchased jager sauce made by knorr from Germany. I thought it was yummy. Jager schnitzel was my very favorite when I was stationed in GE. I thought this receipe was really good.
Cindy Reams
says:I don’t have the original recipe. I was in Germany more than 30 years ago. Perhaps you could follow a recipe using pan drippings and broth?