This crispy, golden Jägerschnitzel recipe, also known as Hunter’s Schnitzel, is a classic German schnitzel topped with rich mushroom gravy, bringing authentic comfort food from Germany straight to your kitchen.
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Jägerschnitzel Recipe
Try this authentic German Schnitzel recipe—thin slices of pork, chicken, or veal that are breaded, pan-fried until golden and crispy, then topped with a rich and savory mushroom gravy for a classic Hunter Schnitzel (Jägerschnitzel) experience.
This German recipe for Jägerschnitzel produces extra crunchy German Schnitzel with a creamy mushroom sauce, in just 30 minutes.
What Kind of Meat to Use in Jägerschnitzel
Traditionally, schnitzel is made with veal, particularly in the classic Austrian dish known as Wiener Schnitzel, which is legally protected in Austria to refer only to veal.
In German cuisine and modern adaptations, however, schnitzel is also commonly prepared with pork (Schweineschnitzel) or chicken (Hähnchenschnitzel).
Mushroom Gravy
This rich mushroom gravy is the heart of classic Hunter Schnitzel, made with sautéed mushrooms, onions or shallots, broth. It can be finished with a touch of heavy cream for a silkier finish. Spoon the mushroom sauce generously over crispy, golden schnitzel for the ultimate German comfort dish.
To make this mushroom gravy you can use white button mushrooms, portobello, chanterelles, cremini (baby bella), oyster or a mix of wild mushrooms.
Recipe Tips
Here are a few tips to keep in mind when making this Jägerschnitzel recipe. Following these tips will produce SUPER CRISPY breaded meat, which is what you want before smothering in mushroom gravy.
- Purchase “thin cut” meat to avoid having to cut it in half. One less step!
- Try and use the dry brushing method when cleaning mushrooms to avoid water log.
- Pat dry the meat with paper towels. The drier the meat, the more the coating mix will stick.
- If your kitchen isn’t stocked with a meat hammer, have no fear. Just grab a heavy rolling pin or heavy skillet to use as a meat hammer instead.
- If you’d like to view step by step photos of the breading process, check out thisMilanesa de Pollorecipe.
- After frying, quickly place on a paper towel, to absorb excess oil, then immediately place on a wire rack. This helps keep the schnitzels nice and crisp.
- Serve immediately! The longer crispy chicken rests, the more time the coating has to absorb air and soften.
Side Dishes For Hunter Schnitzel
Jägerschnitzel is often served next toMashed Potatoes, Spätzle, Braised Red Cabbage, Pretzel Rolls, German Potato Salad, or German Cucumber Salad. For the holiday season whip up a batch ofGerman Mulled Wine.
More Mushroom and Gravy Recipes
Jägerschnitzel
Servings: 4 chops
Calories: 582kcal
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Ingredients
Schnitzel
- 4 thin boneless pork chops, chicken breasts or veal, pounded to 1/8″-1/4″ thickness (*Note 1)
- salt, to taste
- black pepper, to taste
- ½ cup all-purpose flour
- 1 tsp salt
- 2 large eggs, beaten
- ½ cup panko or plain breadcrumbs (*Note 2)
- canola oil or vegetable oil, to pan fry (*Note 3)
Mushroom Gravy
- 1 tbsp olive oil
- 2 tbsp butter or bacon grease
- 16 oz fresh mushrooms, cleaned and sliced (*Note 4)
- ½ cup diced yellow onion
- 1 large garlic clove, minced
- 2 tbsp butter
- ¼ cup all-purpose flour
- 2 cups high-quality beef broth
- 1 tsp Worcestershire Sauce
- ¼ tsp kosher salt
- ¼ tsp black pepper
- Optional garnish: Chopped fresh parsley
Instructions
Prep The Schnitzel Ingredients
Place the meat in a single layer on a cutting board and cover with plastic wrap to prevents splatter. Gently pound the meat with a meat mallet until 1/8″ to 1/4″ thick. Sprinkle both sides of the meat with salt and pepper. Set aside until the mushroom gravy is almost finished.
Prepare 3 separate shallow bowls for breading: Add the flour, garlic salt, and pepper to the first bowl and whisk to combine. Add the eggs to bowl two and use a whisk or fork to beat. Add the Panko/breadcrumbs to the third bowl. Set aside until the mushroom gravy is almost finished.
Make The Mushroom Gravy
Add the oil to a large skillet and pre-heat over medium-high heat. Once pre-heated add the butter. Once melted stir in the mushrooms and sauté for 8-10 minutes until the residual water from the mushrooms evaporates.
Sprinkle the mushrooms with salt and pepper and push to one side of the skillet. On the other side of the pan, add the onions and sauté for 3-4 minutes until soft. Add the garlic and stir until fragrant (approximately. 30-60 seconds).
Mix together the mushrooms and onions and push to one side of the skillet. Add the butter to the other side of the pan and let melt. Whisk in the flour and let it cook for 3-4 minutes, whisking constantly.
Slowly pour in the broth, Worcestershire, salt, and pepper while whisking, to ensure there are no lumps. Turn the heat up to medium-high until it starts to simmer.
Once simmering, turn the heat down to low and simmer for 8-10 minutes until the gravy is thickened. Stir occasionally to avoid burning.
Taste and add extra salt and pepper if needed. Remove from the heat and it will continue to thicken as it cools.
Dredge and Fry The Schnitzels
While the mushroom gravy is simmering, proceed with cooking the schnitzels. Dredge both sides of each piece of meat in flour, then dip into the egg mixture. Make sure to let the excess egg fall back into the bowl. Lastly, dip the meat into the Panko/breadcrumbs.
Heat a large non-stick pan over medium heat and add enough oil to generously cover the bottom of the pan (about 1/2″). Once the oil is hot, add 2 pieces of the breaded meat and saute for 2-3 minutes per side or until the internal temperature reaches 145°F. Reduce the heat if the breading gets too brown too quickly.
After frying, quickly place the meat on a paper towel, to absorb excess oil, then immediately transfer to a wire rack. This helps keep the schnitzels nice and crisp. Repeat with the remaining breaded meat, adding extra oil if needed (just make sure to let the new oil warm up before proceeding).
To check doneness, cut into a piece. The juices should run clear when the meat is fully cooked.
Top the schnitzels with the mushroom gravy right before serving. Serve immediately for best texture.
Notes
Note 2 – I prefer using a 50/50 mix of Panko and breadcrumbs as they provide two different textures. Use whatever mix you prefer, as long as you use 1/2 cup.
Note 3 – Use any high smoke point oil you prefer.
Note 4 – Good mushroom options: white button mushrooms, portobello, chanterelles, cremini (baby bella), oyster or a wild mushroom mix.
Nutrition
Calories: 582kcal | Carbohydrates: 29g | Protein: 41g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 1615mg | Potassium: 1038mg | Fiber: 2g | Sugar: 4g | Vitamin A: 666IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg
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