A favorite traditional dish, Jägerschnitzel is made with crispy tenderized pan-fried pork chops covered with a bacon mushroom gravy. The flavors are authentic and close to what we ate while living in Germany.
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If you complains about boring, dry pork chops, then German schnitzel is the perfect solution for the other white meat. The tender schnitzel is crisp and golden on the outside but never dry in the middle because it cooks so quickly and is covered with a delicious pan sauce made with sliced mushrooms and onions.
Our version tastes just like the ones we enjoyed while living in Germany and I’ve broken down how to make schnitzel with step-by-step pictures so it’s easy to see the process. Ready in 30 minutes, this is a dish that the whole family will enjoy and request over and over again.
Some of our other favorite traditional German recipes include Sauerbraten and Rotkohl. And for dessert, try this easy German Apple Cake!
What is Jagerschnitzel?
Schnitzel is a cooking method where meat is pounded thin, which makes it extra tender. The meat is then lightly breaded in flour, egg, and breadcrumbs, before a quick pan-fry until crispy. The type of meat can vary although veal is used for Wiener Schnitzel, Hänchenschnitzel is made with chicken, and Schweineschnitzel is made with pork.
The name jägerschnitzel translates to “hunter’s schnitzel” and it is a variation found in both Germany and Austria. There are versions made with veal instead of pork and no breading before pan-frying, but it’s not as widely known as the version I’m sharing here.
Pork Schnitzel Recipe Ingredients
This is a quick overview of some of the important ingredients you’ll need for this jägerschnitzel recipe. Specific measurements and full recipe instructions are in the printable recipe card at the bottom of the post.
- Pork: Thin boneless pork chops are best for pork schnitzel. They are easy to pound to 1/4-inch thickness between two pieces of plastic wrap with a meat mallet or rolling pin and fork-tender when pan-fried. If you only have thick pork loin chops available, just slice them in half horizontally first before pounding.
- Breading: To bread the pork chop cutlets you will need all-purpose flour, eggs for a simple egg wash, and Panko breadcrumbs. This makes the pork nice and crispy!
- Oil: Vegetable oil works well for frying the pork schnitzel. Canola oil, peanut oil, or other neutral oils with a high smoke point can also be used.
- Bacon: Bacon is cooked until crispy and adds fantastic smoky flavor to the mushroom gravy.
- Onion: Onions are cooked in the bacon fat. There’s nothing quite like the taste of fried onions with bacon!
- Mushrooms: Sliced cremini mushrooms or white mushrooms give the sauce incredible umami flavor.
- Beef broth: Beef broth adds a ton of savory flavor to make the brown mushroom gravy for the jagerschnitzel.
- Heavy cream: This gives the silkiest texture and best flavor, but you can substitute with half-and-half, sour cream, or light cream.
How to Make Jägerschnitzel
- Pound the pork. Trim off any fat first so the pork chops don’t curl while cooking, then pound it between two pieces of plastic wrap until it’s 1/4-inch thick. It’s best to use the smooth side of a meat mallet so as not to tear the meat. Season with salt and pepper.
- Prepare the schnitzel breading. Add flour, breading, and egg wash to three separate, shallow pans for easy dipping stations.
- Dip the pork cutlets in flour first. Shake off any excess, then dip in the egg wash, then bread crumbs.
- Fry one pork schnitzel at a time in very hot oil (about 350°F). Shake the pan gently, moving the schnitzel periodically so it doesn’t stick to the bottom of the pan. Cook 2-3 minutes per side until golden brown. Transfer to a wire rack set over a sheet pan and season again with a little salt and pepper.
- Repeat. You may want to keep the cooked schnitzel warm in a 200°F oven while you finish cooking the rest of the pork cutlets.
- Cook the bacon until crispy over medium heat. Remove the bacon from the pan with a slotted spoon and set aside.
- Sauté the onions in the reserved bacon fat until softened, about 3 minutes, and then add the mushrooms and continue to cook another 5-7 minutes until tender.
- Mix in the flour and cook for 1 minute.
- Whisk in the beef broth then reduce heat to medium-low.
- Simmer, stirring frequently, until thickened, about 3-5 minutes.
- Add the cream and cooked bacon to the sauce, then remove from heat.
- Plate the pork schnitzel and top with the jägerschnitzel mushroom gravy. Sprinkle with chopped parsley and serve.
German Schnitzel recipe tips and variations
- Let the pork chops sit for a few minutes after breading. I use this technique when making fried chicken and it helps the breading not fall off when pan-frying.
- Work in batches. You don’t want to crowd the pan when frying the pork schnitzel or you can bring down the oil temperature too much.
- Watch the oil temperature so the schnitzel browns evenly. You may need to lower the oil temperature while cooking if the outside is getting dark too quickly.
- Additional seasonings: We keep this recipe simple, but you could also add chopped chives on top of the finish schnitzel. You could also omit the bacon from the recipe if you prefer.
What to Serve with Pork Schnitzel
Here are a few traditional side dishes and other easy ideas to serve with your jägerschnitzel:
- Easy Homemade German Spaetzle
- Mashed Potatoes
- Egg Noodles
- Rotkohl (German red cabbage)
- Easy Rice Pilaf
- Roasted Green Beans or Green Beans with Bacon & Pine Nuts
- Roasted Asparagus
- Roasted Broccoli
- Apple Salad with Candied Walnuts, Roasted Beet Salad, or Olive Garden Salad
How to store leftover Jagerschnitzel
Any fried food is best fresh when it is still crispy, however leftovers will keep in the fridge for 2-3 days in an airtight container. I recommend storing the gravy separate from the fried pork schnitzel for easy reheating and best results. You can freeze the pork schnitzel and the mushroom gravy separately for 2-3 months.
How to reheat Jägerschnitzel
If you have an air fryer, I find that reheating for 5-6 minutes at 400°F gives the best results and can even be done straight from the freezer without thawing. Otherwise I recommend reheating in a 400°F oven for 10-15 minutes on a wire rack set over a baking sheet. Flip the schnitzel halfway through for even crisping. The brown mushroom gravy can be gently reheated in a pan on the stove or in the microwave until hot.
Jagerschnitzel Recipe FAQs
Weiner Schnitzel is flat-pounded meat just like jägerschnitzel, however, it’s usually made with veal instead of pork. Jägerschnitzel also has a mushroom sauce whereas weiner schnitzel doesn’t.
You can use something heavy but small enough to get a good grip on it for this job. A small cast iron skillet, wine bottle, or even a can of beans will work.
If you would like to use a pork tenderloin, I recommend slicing a 1-pound tenderloin crosswise into six pieces, then pounding to a 1/4-inch thickness, just like when using pork chops.
More German Recipes
- Sauerkraut and Sausages with Apples
- German Plum Cake
- Easy Air Fryer Brats
- Hot German Potato Salad
- Easy Homemade German Spaetzle
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Jagerschnitzel Recipe
Ingredients
Schnitzel
- 1 to 1-1/2 pounds boneless pork loin chops, pounded 1/4-inch thin
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 3 eggs, beaten
- 2 cups Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil for frying
Mushroom Gravy
- 6 slices bacon, chopped
- 1 medium onion, chopped
- 16 ounces sliced mushrooms
- 3 Tablespoons all-purpose flour
- 2 1/2 cups beef broth
- 1-2 teaspoons balsamic vinegar (optional)
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream, half-and-half or sour cream
- Chopped fresh parsley, for garnish
Instructions
Make the Schnitzel
- Prepare breading stations combining flour, salt, garlic powder, smoked paprika, and black pepper in a shallow dish. Beating the eggs in another shallow dish. Combine breadcrumbs, garlic powder, salt, and pepper in a third shallow dish.
- Trim fat from pork chops so they don't curl while cooking. Pound until 1/4-inch thick between two pieces of plastic wrap using the smooth side of a meat mallet.
- Lightly dredge each pork cutlet in the flour, shaking off any excess, then dip in the egg wash, then the breadcrumbs. Transfer to a baking sheet, then repeat with the remaining pork cutlets.
- Heat oil in a large pan until very hot, about 350°F. Cook one schnitzel at a time, shaking the pan periodically so it doesn't stick to the bottom of the pan. Cook for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked schnitzel to a wire rack set over a sheet pan and keep warm in a 200°F oven while frying remaining schnitzel.
Make the Mushroom Gravy
- Cook the bacon in a large pan over medium heat until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain and set aside. Reserve 2 tablespoons of the bacon grease in the pan.
- Saute the onions for 3 minutes until soft. Add the mushrooms and continue to cook another 5-7 minutes until tender. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring until the flour has absorbed the liquid in the pan and the mushrooms and onions are evenly coated.
- Gradually add the beef broth while stirring. Reduce heat to medium-low and simmer, stirring frequently until thickened, about 5 minutes.
- Stir in the cream and reserved bacon, then remove from the heat.
- Plate the schnitzel and top with the mushroom gravy. Sprinkle with chopped parsley and serve with späetzle, mashed potatoes, or egg noodles.
Notes
- Storage: Leftovers will keep in the fridge for 2-3 days in an airtight container. I recommend storing the gravy separate from the fried pork schnitzel for easy reheating and best results. You can freeze schnitzel and the gravy separately for 2-3 months.
- Reheating: If you have an air fryer, I find that reheating for 5-6 minutes at 400°F gives the best results and can even be done straight from the freezer without thawing. Otherwise I recommend reheating in a 400°F oven for 10-15 minutes on a wire rack set over a baking sheet. Flip the schnitzel halfway through for even crisping. The brown mushroom gravy can be gently reheated in a pan on the stove or in the microwave until hot.
- Let the pork chops sit for a few minutes after breading. I use this technique when making fried chicken and it helps the breading not fall off when pan-frying.
- Work in batches. You don’t want to crowd the pan when frying the pork schnitzel or you can bring down the oil temperature too much.
- Watch the oil temperature so the schnitzel browns evenly. You may need to lower the oil temperature while cooking if the outside is getting dark too quickly.
- Additional seasonings: We keep this recipe simple, but you could also add chopped chives on top of the finish schnitzel. You could also omit the bacon from the recipe if you prefer.
Nutrition
This post was originally published in February, 2021. The photos and content were updated in January, 2022.
We lived in Frankfurt for three years and fell in love with German cooking, especially Jagerschnitzel. I will definitely try this recipe. I also love rouladen.
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
I’m glad you enjoyed it!
I am so glad I came across your recipe on Pinterest for Jägerschnitzel. It was remarkable and we loved it. I seriously will be making this recipe again soon!
This made the best dinner and our first time having pork schnitzel! The mushroom sauce was so perfect on top and we’ll be making this again next week. Thanks for the awesome recipe, Amy!
Such an easy and mouthwatering dish to make for the family for Valentine’s Day. I am sure everyone will love this. Yummy!
Gosh as soon as I saw that first photo, I knew I had to make this recipe! Was a beautifully comforting plate of food. The schnitzel are super crisp and flavorful and I could have eaten that mushroom gravy by the spoonful (okay maybe I did do that!) I managed to find some späetzle to serve the dish exactly as you did and it was perfect.
This sound delicious! I have some pork chops unthawing, so will be giving this recipe a try soon! Thanks for sharing!
I love learning new recipes! This recipe did not disappoint. It turned out delicious and full of flavor! Felt like I was in Germany!
I have never made this recipe before and now I am super excited as I love trying new things! I don’t think I have ever eaten something like this before, I cant wait to give it a go! Thank you for sharing this recipe!
Absolutely fantastic! I love pork chops, they are so flavorful, and they go so well with the bacon and mushrooms. This was a treat for my family. And they have requested it for next week, again.
Made this tonight and it is absolutely delicious and just as all the raving reviews claim! Will definitely make it again!
I’m so glad it was a hit!
Love, love the jaeger schnitzel!! Making it again today!
This is a great recipe – thank you! Very authentic. My family agreed that it’s better than the local German place and the beer doesn’t cost $13. My only comment is that 30 minutes will only happen if you have everything chopped and pounded beforehand.
My Aussie husband loves a good “schnitty” and loved this dish. I added Trader Joe’s Umami seasoning to the gravy, which brought it to a whole new level of deliciousness. Thanks for sharing this keeper of a recipe.
Looks delicious, planning to try soon once I get feeling better.
Oh let me know how it goes. I hope you feel better!