Jägerschnitzel is a German hunter-style schnitzel featuring crispy breaded pork or veal cutlets finished with a savory sauce of bacon, mushrooms, onions, and sour cream. Despite its lengthy ingredient list, it comes together quickly with straightforward pan-frying and simmering techniques.
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Heat oil in a large skillet over medium high heat.
Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour.
Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
Stir in the sour cream; pour gravy over Schnitzel just before serving.
Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat; add the sour cream sauce just before serving to avoid breaking the coating.
meat tenderizer · large skillet
Yes, boneless chicken breasts work as a substitute. Pound them thin and follow the same breading and frying steps (1–2 minutes per side).
Multiple flips dislodge the breadcrumb coating. A single flip (after 1–2 minutes) preserves the crispy exterior that defines schnitzel.
Yes, prepare the gravy up to the sour cream step, refrigerate, and reheat gently before serving. Add the sour cream only after reheating to avoid curdling.
A dry white wine (such as Riesling or Sauvignon Blanc) works best; avoid sweet wines that will overpower the savory gravy.
Yes, double the ingredients and work in batches to fry the cutlets without crowding the skillet, ensuring even browning.
