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Jagerschnitzel with bacon mushroom gravy will become a family favorite in no time! This easy German dinner recipe is quick to make and perfect with spaetzel, egg noodles, or even mashed potatoes. This easy Jagerschnitzel recipe looks and tastes like you’ve been in the kitchen all day, but is ready in less than an hour!
We love Germany and classic German food! Some of our favorite traditional German recipes include Sauerbraten, Rotkohl, and for something a little more sweet, this German Apple Cake will blow your tastebuds away!
Jagerschnitzel with Bacon Mushroom Gravy
When I was in high school choosing a language to study, I chose German, largely because my dad had lived in Austria for two years in his early 20’s and I thought it would be fun if only he and I could speak German together. I went on to study it in college and briefly considered minoring in German for a while. So when I had the opportunity in law school to work for a big international law firm out of their Frankfurt office, I jumped on it!
Paul was able to land a legal internship in Germany as well through some fortunate connections, and we spent a lovely summer enjoying the country I had dreamed about for so many years. It’s one of our favorite countries and every year one of our favorite Christmas traditions is to do a full German dinner one night, often at our favorite authentic German restaurant, Speisekammer, where they serve jagerschnitzel made this way. I had to recreate it at home!
This jagerschnitzel is one of our all-time favorite German foods. It’s a classic German-Austrian recipe made by pounding, breading, and frying pork chops to crispy perfection, and then smothering them with a rich and creamy bacon mushroom sauce. The recipe varies depending on what region of Germany or Austria you are in, but it is always extremely decadent and absolutely delicious!
This German-inspired Jagerschnitzel dinner might look and taste complex, but it’s actually fairly quick and easy to make, and even better, it’s ready in less than an hour. Jagerschnitzel with spaetzel (a type of homemade German pasta) is a great family dinner idea for weekends when you want something special, and you have a little more time to make some classic Jagerschnitzel side dishes like homemade spaetzel or rotkohl (it’s German red cabbage and it is DELICIOUS. Don’t knock it till you try it!).
What is Jagerschnitzel?
Jagerschnitzel is pork or sometimes veal that is pounded very thinly, and then breaded and fried. It gets topped with a creamy mushroom sauce, sometimes with bacon (like this recipe!). Jagerschnitzel itself is found originally in both Austria and Germany, and in German means “hunter’s schnitzel”. In east Germany the have a version made with Jagdwurst sausage and no sauce.
An even more traditional way to prepare Jagerschnitzel is with veal escalopes and no breading, although the version we’re making is commonly more popular today. I think I’ll stick with my breaded pork chops, which are easy to come by here in the States and super delicious. Nothings beats that crunch and flavor!
- Pork: I used pork loin chops that weren’t too thick. If you happen to have really thick ones on hand, just slice them in half horizontally first. To make them into schnitzel they have to be nice and flat, so I pound mine with a meat mallet. You can substitute veal for pork, if you have access to it and I’m sure that would be delicious!
- Breading: To bread the pork chops I used plain flour, dipped in egg wash, and then dipped in breadcrumbs. This makes the pork nice and crispy!
- Salt & pepper: Simple seasoning, definitely needed here!
- Oil: Nothing fancy, just some vegetable oil for frying the schnitzel.
Jagerschnitzel Bacon Mushroom Gravy
- Bacon: Bacon is cooked until crispy and then added on top of the Jagerschnitzel after the meal is ready. The remaining bacon fat is reserved for cooking.
- Onion: Onions are cooked in the bacon fat. There’s nothing quite like the taste of fried onions with bacon!
- Mushrooms: We add mushrooms to the sauce to give it extra bulk, umami flavor, as well as some nutrition.
- Flour: This handy, pantry staples ingredient will thicken up the Jagerschnitzel sauce perfectly! We want a gravy consistency that isn’t too runny!
- Beef broth: We have to add some liquid to make this into a Jagerschnitzel gravy! Beef broth adds a ton of savory flavor as well.
- Heavy cream: Using heavy cream is my personal preference in this sauce for the silkiest texture and richest flavor, but you can substitute with half-and-half, sour cream, or light cream.
How to Make Jagerschnitzel
- Heat the oven. First of all, preheat oven to 250 degrees F for keeping the schnitzel warm.
- Prep and pound the pork. Trim the fat from the pork chops so they don’t curl while cooking, and 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. Next, prep the flour, breading, and egg wash in shallow pans for easy dipping stations.
- Dip in the breading. Dip the pork chops in flour, then egg wash, then bread crumbs. Set aside until ready to fry.
- Fry! Next, heat oil until very hot, almost smoking (about 350 degrees F), and then cook 1 schnitzel at a time, shaking the pan gently and moving the schnitzel periodically so it doesn’t stick to the bottom of the pan. Cook for 2-3 minutes per side until golden brown. Remove and transfer to wire rack set over a sheet pan. Place in oven to keep warm while frying remaining schnitzel.
- Crisp up the bacon. Fry the bacon until crispy over medium heat, stirring occasionally to brown evenly. Remove the bacon from the pan with a slotted spoon and set aside, reserving the bacon fat for cooking.
- Make the gravy for Jagerschnitzel. Sauté the onions in the reserved bacon fat until soft and translucent, about 5 minutes, and then add the mushrooms and continue to cook. Mix in the flour and continue to cook and stir another 1-2 minutes. Gradually add the beef broth while stirring constantly. Reduce heat to medium-low, stirring frequently, and then simmer until slightly reduced and thickened, about 5 minutes.
- Make it creamy! Add the cream to the sauce, then remove from heat and add the butter.
- Plate and serve. Plate the schnitzel and top with Jagerschnitzel mushroom sauce, then bacon and parsley.
What do I serve with this recipe?
Here are a few traditional side dishes to go along with your Jagerschnitzel:
- Easy Homemade German Spaetzle
- The BEST Homemade Mashed Potatoes!
- Easy Homemade Egg Noodles
- Garlic Brown Butter Mashed Potatoes
What is the different between Jagerschnitzel and Weiner Schnitzel?
Weiner Schnitzel is flat-pounded meat just like Jagerschnitzel, however, it’s usually made with veal instead of pork. Jagerschnitzel also has a mushroom sauce whereas weiner schnitzel doesn’t.
I don’t have a meat mallet. How do you flatten meat without a mallet?
You’d want to find something heavy but small enough to get a good grip on it for this job. Here are a few ideas:
- A cast-iron skillet, or even a heavy pot or pan. Smaller sizes work best for this task!
- Perhaps a heavy bottle like a wine bottle.
- A can of food like beans, soup, whatever you have in your pantry.
- If you have a heavy book on hand, that could do the trick!
More German Recipes Like This
- Authentic German Sauerbraten Recipe
- Traditional German Red Cabbage [Rotkohl]
- German Apple Pancakes with Cider Syrup
- The BEST Homemade German Chocolate Cake
- Sauerkraut and Sausages with Apples
- Apfelstrudel Recipe (German Apple Strudel)
- German Plum Cake
- 1 1/2 pounds pork loin chops
- 3 eggs
- 2 tablespoons water
- 2 cups Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Flour mixture for dredging
- 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
- Vegetable oil, for frying
- 6 slices bacon, chopped
- 1 medium yellow onion, chopped
- 1 pound mushrooms (about 2 cups sliced)
- 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
- 1 tablespoon salted butter
- Chopped fresh parsley
Make the Schnitzel
- Prepare breading stations for the schnitzel by beating the eggs and water for an egg wash in a shallow dish. In another shallow dish, combine 2 cups breadcrumbs, garlic powder, salt, and pepper. In a third shallow dish, add the flour, salt, garlic powder, smoked paprika, and black pepper.
- 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 so as not to tear the meat.
- Dip each pork chop in the flour mixture, shaking off any excess, then in the egg wash, then in the breadcrumbs. Transfer to a baking sheet while repeating until all of the pork chop has been breaded.
- Heat enough oil to cover the bottom of a large cast iron pan or dutch oven by about 1/4 inch until very hot, about 350 degrees F. Cook 1 schnitzel at a time, shaking the pan and moving the schnitzel 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, then remove and transfer to wire rack set over a sheet pan. Place in oven to keep warm while frying remaining schnitzel.
Make the Sauce
- Cook the bacon in a large pan over medium heat until crispy, stirring occasionally to evenly cook, then transfer to a plate lined with paper towels to drain and set aside. Reserve 2 tablespoons of the bacon grease for making the sauce.
- Saute the onions in 2 tablespoons of the reserved bacon fat until soft and translucent, about 5 minutes. Add the mushrooms and continue to cook until slightly softened and the mushrooms have released some of their liquid. Sprinkle the flour for thickening over the top and continue to cook and stir another 1-2 minutes until the flour has absorbed the liquid in the pan and the vegetables are evenly coated.
- Slowly add the beef stock while stirring constantly. Reduce heat to medium-low, stirring frequently. Simmer until slightly reduced and thickened, about 5 minutes.
- Stir in the cream and reserved bacon, then immediately remove from the heat.
- Plate the schnitzel and top with mushroom sauce and sprinkle with parsley. Serve with spaetzle, egg noodles, or mashed potatoes.
Amount Per Serving: Calories: 633Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 209mgSodium: 1305mgCarbohydrates: 48gFiber: 4gSugar: 6gProtein: 46g