Jaeger Schnitzel is a German pork dish featuring tender butterflied chops pan-fried until golden, then simmered in a savory mushroom and red wine gravy. The standout trait is its richly thickened sauce built from fresh mushrooms, shallots, and gravy mix—elegant enough for company but ready in under 30 minutes.
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Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over medium-low heat, covered, stirring occasionally until warmed through.
Yes. Chicken breasts or veal cutlets work well; reduce cooking time to 2–3 minutes per side for chicken, and verify internal temp reaches 165°F for poultry.
Spaetzle is traditional, but egg noodles or boiled potatoes are equally good. The creamy mushroom gravy pairs well with any starch that can absorb the sauce.
Yes. Stir in 2–3 tablespoons of cream or half-and-half after reducing the heat to medium, just before adding the pork back to the skillet.
Cook until the internal temperature reaches 145°F (63°C), checked with a meat thermometer in the thickest part. The sauce will also thicken noticeably as it simmers.
Yes. Cook the pork and sauce fully, then refrigerate for up to 2 days. Reheat gently over medium-low heat, covered, until warmed through (about 8–10 minutes).
