A delicious German Jägerschnitzel, both meat, and sauce, made from scratch. The crispy fried schnitzels with mushroom gravy are a classic.
And served in this recipe as it is traditionally served in a German restaurant. With mixed vegetables and a slice of lemon. A delicious meal!
German Jägerschnitzel (Easy Hunter Schnitzel)
A hunter schnitzel with jäger sauce is a thinly breaded piece of pork with tasty mushroom gravy. It is popular in Germany, but also far beyond.
A schnitzel is actually the name of the preparation of the meat. It is a thin piece of meat like chicken, pork, veal, or beef, which is breaded and fried in a layer of oil.
For example, the chicken schnitzel is made from chicken, and the Wienerschnitzel is traditionally made from veal. But our Eastern neighbors have many more delicious schnitzel varieties.
And do you like this recipe? You might also like this Italian casserole with vegetables and schnitzel, Milanesas a la Napolitana or Crispy Parmesan Chicken Schnitzel.
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What do you need for Easy Jagerschnitzel?
To prepare this German Jägerschnitzel, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog.
- Jager sauce - a creamy mushroom sauce, which you can easily make with this recipe for Jager sauce.
- Schnitzel - a thin piece of meat, and in a jager schnitzel, pork is used. Often a boneless pork chop or shoulder steaks are used. This is beaten flat with a meat mallet until it is between 0.1 - 0.2 inches (3 and 5 mm) thick. If your meat is too thick, pound the schnitzel with a meat pounder (or the back of a pan). Put it between two sheets of plastic foil and pound until it's thin enough. Don't use the raised side of the meat finder because you will get little holes in your meat, making the meat drier. You can also use beef, veal, or chicken to make schnitzel.
- Flour, egg, and breadcrumbs - To bread the schnitzel. Dip the thin meat first in the flour, then in the egg, and finally in the breadcrumbs.
- Carrots, peas, and beans - Tasty vegetables to serve with the schnitzel and hunting sauce.
- Onion, bell pepper, and bacon strips - Fry these and mix with the vegetables for even more flavor.
How to prepare Pork Schnitzel and Mushroom Gravy
You can find a printable recipe with a step-by-step description at the bottom of this blog. In addition, you can find the Jägersauce recipe here.
- In a skillet, fry the bell pepper, bacon, and onion strips until translucent, about 3 minutes, over medium heat.
- Cook the vegetables, drain and mix with the onion mixture.
- Bread the meat by dipping it in the flour, then in the egg, and finally the breadcrumbs.
- Heat oil or clarified butter in the pan until very hot and fry the cutlets until golden brown and cooked through, about 3 minutes on each side.
Serve the schnitzels with vegetables and homemade hunting sauce, and lemon slices. Also, delicious with it is German potato salad, coleslaw, and German-style red cabbage.
Tips and Variations
- Use oil or clarified butter. Do not fry the schnitzels in regular butter. This contains milk proteins that burn if it gets too hot.
- When frying schnitzels, you use a lot of oil; the schnitzels must be able to "swim" in the oil.
- Heat the oil to 320 °F (160 °C (approximately)), you want it hot enough to fry the schnitzels quickly, but if it gets much hotter, you can burn the breadcrumbs. So, do not fry too many schnitzels in the pan at the same time; by adding the schnitzels to the pan, the temperature drops.
- Dip the schnitzels in the breadcrumbs, but don't press too hard. A good schnitzel has a crust with bubbles. If you press the breadcrumbs too hard, you won't get it anymore.
- Turn the cutlets only once.
- No breading - Traditional jager schnitzel is also sometimes served breaded. Dip the schnitzel in the flour before baking, knock off the excess and fry in the oil.
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Recipe
📖 Recipe
RECIPE CARD
Ingredients
Vegetables
- ½ pound carrots, scraped and sliced into small pieces of 1 inch (2 cm)
- 5 oz. green beans, halved
- 4 oz. peas
- 1 tablespoon sunflower oil
- ½ red bell pepper, deseeded and cut into pieces
- 1 onion, finely chopped
- 5 oz. bacon bits
Jägerschnitzel
- 1 cup all-purpose flour
- 2 eggs, size L
- 1 cup breadcrumbs
- 4 boneless pork chops, unbreaded, very thin (0.1 - 0.2 inches / 3-5 mm)
- ½ cup sunflower oil
Serving
- 2 cups hunter sauce
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can slect which type of amount you would like to see.
Instructions
Vegetables
- Bring a pan of water to a boil.
- Add the carrots, green beans, and green peas to the pan and cook for 10 minutes.½ pound carrots, 5 oz. green beans, 4 oz. peas
- Drain in a colander.
- Put the oil in the pan and heat until hot.1 tablespoon sunflower oil
- Add the bell pepper, onion, and bacon strips and stir-fry over medium heat for 3 minutes until the onion is translucent.½ red bell pepper, 1 onion, 5 oz. bacon bits
- Stir in the carrot mixture.
Jägerschnitzel
- Fill three bowls with flour, beaten egg, and breadcrumbs, respectively.1 cup all-purpose flour, 2 eggs, 1 cup breadcrumbs
- Drench the schnitzel in the flour, then through the beaten egg, and turn the schnitzel in the breadcrumbs.4 boneless pork chops
- Heat a pan with the oil until very hot and fry the cutlets until golden brown on both sides, about 3 minutes per side.½ cup sunflower oil
Serve
- Make the hunter sauce according to the instructions (see the tips).2 cups hunter sauce
- Serve the schnitzels with the vegetables and hunter sauce.
Notes
- A thin piece of meat, and in a jager schnitzel, pork is used. Often a boneless pork chop or shoulder steaks are used. This is beaten flat with a meat mallet until it is between 0.1 - 0.2 inches (3 and 5 mm) thick. If your meat is too thick, pound the schnitzel with a meat pounder (or the back of a pan). Put it between two sheets of plastic foil and pound until it's thin enough. Don't use the raised side of the meat finder because you will get little holes in your meat, making the meat drier. You can also use beef, veal, or chicken to make schnitzel.
- Dip the schnitzels in the breadcrumbs, but don't press too hard. A good schnitzel has a crust with bubbles. If you press the breadcrumbs too hard, you won't get it anymore.
- Turn the cutlets only once when frying.
- Use oil or clarified butter. Do not fry the schnitzels in regular butter. This contains milk proteins that burn if it gets too hot.
- Heat the oil to 320 °F (160 °C (approximately)), you want it hot enough to fry the schnitzels quickly, but if it gets much hotter, you can burn the breadcrumbs.
- Do not fry too many schnitzels in the pan at the same time; by adding the schnitzels to the pan, the temperature drops.
Let everything cool down quickly. A schnitzel is best when it is fresh, but if you want to store it, do it separately from the sauce.
- Refrigerator - Store the sauce and meat separately and cover with plastic wrap for up to 2 days.
- Freezer - Freeze the sauce and the jagerschnitzel separately. This way, they keep well in the freezer for up to 2 months. After that, let it thaw in the refrigerator.
- Reheat - Heat the schnitzel in the Air fryer at 400 °F (200 °C) for 5 minutes, or in the oven at 400 °F (200 °C) for 10 to 15 minutes. Add two tablespoons of water to the hunter's sauce and heat over medium heat on the stove while stirring. Or heat the sauce in the microwave.
Nutrition
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