Pork Schnitzel & Mushroom Gravy (Jägerschnitzel)

Pork Schnitzel with bacon mushroom gravy is an easy 30-minute weeknight dinner that is a family favorite! The pan-fried pork chops are crisp and golden on the outside, but tender enough to cut with a fork. This easy German jägerschnitzel recipe is perfect with mashed potatoes, egg noodles, späetzle, or rice and a veggie on the side.

Some of our other favorite traditional German recipes include Sauerbraten and Rotkohl. And for dessert, try this easy German Apple Cake!

Pork schnitzel is one of Germany's most enduring and iconic dishes, but there are actually many variations. Frequently this simple dish is just served plain with a lemon wedge for squeezing over the top and some french fries or potatoes on the side. We like to pair pork schnitzel with rotkohl (German red cabbage), roasted or steamed green beans, or a salad as well for something light.

One of our favorite versions is Jägerschnitzel (yay-gur-shnit-sell), which is a classic German-Austrian recipe made with breaded pork cutlets that are pan-fried to crispy perfection, then smothered with a rich brown mushroom gravy. Sometimes bacon is even added to the sauce, which makes it even more decadent.

I studied German through high school and college, so when I had the opportunity to intern in Germany at an large international law firm in their Frankfurt office during law school, I jumped at the chance! Paul and I spent a lovely summer enjoying the country I had dreamed about for so many years and this was one of our favorite dishes to order when we went out to eat.

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.

Ingredient Notes

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 ¼-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.

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How to Make Jägerschnitzel

1. 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 ¼-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.
2. Prepare the schnitzel breading. Add flour, breading, and egg wash to three separate, shallow pans for easy dipping stations.
3. Dip the pork cutlets in flour first. Shake off any excess, then dip in the egg wash, then bread crumbs.

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5. 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.
6. 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.

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6. Cook the bacon until crispy over medium heat. Remove the bacon from the pan with a slotted spoon and set aside.
7. 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.

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8. Mix in the flour and cook for 1 minute.
9. Whisk in the beef broth then reduce heat to medium-low.
10. Simmer, stirring frequently, until thickened, about 3-5 minutes.
11. Add the cream and cooked bacon to the sauce, then remove from heat.

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12. Plate the pork schnitzel and top with the jägerschnitzel mushroom gravy. Sprinkle with chopped parsley and serve.

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

Recipe FAQ's

Storage

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

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.

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.

More German Recipes

• Authentic German Sauerbraten Recipe
• Traditional German Red Cabbage [Rotkohl]
• Sauerkraut and Sausages with Apples
• German Plum Cake

This post was originally published in February, 2021. The photos and content were updated in January, 2022.