Jägerschnitzel is a beloved German dish of thin, crispy breaded pork cutlets topped with rich mushroom gravy. The key to success is maintaining proper oil temperature (330°F) and serving immediately so the schnitzel stays crispy beneath the sauce.
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Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.) Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
Serve immediately topped with Jager Sauce or Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Serve with Spaetzle, French fries, or German Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.
***NOTE: Be sure to check out my post on Schnitzel for a detailed tutorial including all the tips and tricks for achieving the best Schnitzel!
Leftover schnitzel can be refrigerated for up to 2 days; reheat gently in a low oven to restore crispness rather than microwaving.
meat tenderizer · instant-read thermometer (for oil temperature) · shallow bowls for breading station
Heat the oil to exactly 330°F. Higher temperatures will burn the schnitzel before the meat cooks through; lower temperatures cause the meat to absorb oil and become greasy.
Pound the pork chops to 1/4 inch thick between two sheets of plastic wrap using the flat side of a meat tenderizer.
Yes, boneless chicken breasts work well as a substitute. Pound them to the same 1/4 inch thickness and follow the same breading and frying process.
No. Fry the schnitzel immediately after breading. Letting them sit will prevent them from being as crispy once fried.
Fry for about 2-3 minutes on each side until deep golden brown, then transfer briefly to a paper towel-lined plate.
