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! 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.

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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For this recipe, the mushroom sauce was originally made from scratch, but Cindy simplified it to fit in with her family life.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!

Homemade Garlic and Herb Spaetzle. A delicious, fun recipe and great as a side dish anytime! | Lovefoodies.com

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)
1/2 Cup Flour
2 eggs
Salt and pepper
oil and butter.

The Gravy

2 brown gravy mixes
1 1/2 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.

Jagerschnitzel, browning mushrooms

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!

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. | Lovefoodies.com

Recipe Card

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

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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
  • 1/2 Cup flour
  • 2 eggs
  • Salt and pepper
  • oil and butter.

The Gravy:

  • 2 brown gravy mixes
  • 1 1/2 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.
  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 or what ever your family enjoys!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 159mgSodium: 811mgCarbohydrates: 28gFiber: 4gSugar: 4gProtein: 25g

Nutrition information isn’t always accurate

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16 thoughts shared

  1. 5 stars
    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.

  2. 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

    1. Hi Cindy, yes! Thatโ€™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!

    1. 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?

  3. 5 stars
    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

  4. 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.

    1. 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.

      1. 5 stars
        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.

      2. 5 stars
        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?