Jägerschnitzel is a German breaded pork schnitzel served with a savory mushroom and bacon gravy thickened with flour and beef broth. The dish combines crispy pan-fried cutlets with a silky, umami-rich sauce that simmers in just 5–10 minutes.
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Measure out and chop the onion, garlic, mushrooms and parsley. Set these aside in separate little bowls or other containers. Chop up the bacon into small cubes, and measure out the beef broth, and flour.
Heat a deep pan, or medium-sized pot on the stove over medium heat, and then add the diced bacon, onion, and garlic. Cook the bacon and onions until all the fat has rendered out, the bacon is nicely browned, and the onions are translucent. About 5 minutes stirring occasionally. Add the sliced mushrooms to the pan and stir to ensure all the mushrooms are coated in the bacon fat. Cook the mushrooms with the bacon and onions until the mushrooms start to soften, about 2-3 minutes.
Mix the flour, salt, and paprika together and add it to the pan. Stir the flour into the mixture, ensuring any large clumps are broken up. Quickly add the beef broth and red wine, then stir immediately to 'dissolve' the flour mixture in the liquid. Be sure to scrape the bottom of the pan at this stage to loosen any stuck on bits of flour, bacon, or onions.
Let the mushroom sauce come to a simmer and cook the sauce over low heat for 5-10 minutes, until fully thickened and there is no pasty taste of flour when tasted. You can stir in a spoonful of Greek yogurt or sou rcream to add extra richness and an extra creamy texture.
As the Mushroom sauce is simmering, pound out, and bread the pork chops as described in our guide to making schnitzel at home.
Once the schnitzel is breaded, pan fry it in oil, then serve immediately topped with the warm mushroom gravy and fresh parsley.
Store leftover sauce in an airtight container for up to 3 days. Reheat gently over low heat; serve over fresh schnitzel or other pork dishes. Schnitzel does not keep well; fry fresh.
Yes. Prepare the sauce up to 1 day in advance and refrigerate. Reheat gently over low heat before serving over freshly cooked schnitzel.
Jägerschnitzel is topped with a mushroom and bacon gravy; regular schnitzel is served plain or with lemon. The 'Jäger' means hunter, referencing the rich sauce.
Yes. Use boneless, skinless chicken breasts pounded thin, then bread and pan-fry the same way. Cooking time may be slightly shorter.
It's optional. Add 1 tbsp of sour cream or Greek yogurt during the final simmer (step 4) for extra richness and creaminess.
Simmer for 5–10 minutes until fully thickened with no pasty flour taste. The sauce should coat the back of a spoon.
