Jägerschnitzel (Schnitzel with Dark Mushroom Gravy)

If a golden fried cutlet smothered in a rich brown gravy sounds like comfort food heaven, then Jägerschnitzel is the dish you need to make tonight! This traditional German comfort food is especially good in the Fall for Oktoberfest, but is so good you’ll make it all year round!

My favorite schnitzel

Schnitzel typically refers to a cutlet of meat that’s pounded thin and fried until golden, similar to the way you’d prepare chicken cutlets. Perhaps the most well known is Wiener Schnitzel made with veal, or Schweineschnitzel made with pork. Schnitzels are then further enhanced with a different sauces, and that’s exactly what jägerschnnitzel is – a golden fried schnitzel topped with a brown mushroom gravy, and it is at the top of my list as far as schnitzel is concerned!

Jagerschnitzel is excellent served with German side dises like spaetzle, red cabbage, and carrot salad, but is also great with egg noodles or mashed potatoes – just be sure to top them with plenty of brown gravy!

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Pork. I’m using double-cut boneless pork chops that I pound to 1/4-inch thick. For extra thick chops, you can butterfly them then pound them flat, but either way you want a very thinly pounded piece of pork. And if you don’t like pork, you can use other meat, such as chicken.
• Mushrooms. White button mushrooms are used here, but you could also use baby bellas.
• Stock. Use low-sodium beef stock or homemade beef stock for the gravy.
• Wine. Use a dry red wine, such as cabernet, merlot, or chianti.
• Tomato paste. You’ll only need a small amount of paste here – 1 1/2 inch tablespoons total. I usually use canned tomato paste, but when such a small amount is needed, the tube paste comes in real handy!

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Pound the cutlets to 1/4-inch thick.

2. Season the cutlet with salt and pepper on both sides. Dredge the cutlets in flour, then dip in the egg, and then the breadcrumbs and place on a parchment paper lined baking sheet.
3. Fry the cutlets, 1 at a time, in a large heavy pan with 1/2 inch of oil that has been heated to 340-360°F.
4. Fry for 2-3 minutes per side or until golden.

5. Set the schnitzel on a wire rack to drain or a plate lined with paper towels.
6. Remove all but 6 tablespoons of drippings from the pan and, over medium heat, saute the onion until it starts to brown.
7. Add the mushrooms and cook for 5 minutes or until they release their water, then season with salt and pepper. Add the tomato paste and cook for 3 minutes, stirring frequently.
8. If the pan is at all dry, add some of the reserved drippings or butter, then add the flour and cook for 5 minutes or until the flour is dark brown.

9. Add the wine and turn the heat to high. Use a wooden spoon to dislodge any brown bits from the bottom of the pan.
10. Add the stock and dried thyme while continuing to scrape the pan and bring back to a boil. Once boiling, reduce the heat and simmer for a few minutes. Taste test and season with salt, pepper, and sugar, if needed. Spoon the gravy on top of the cutlets and serve the jägerschnitzel with your favorite German sides. Enjoy!

More German recipes

When September rolls around, I can’t help but crave German food (and German beer)! Here are some of my favorites to make during Oktoberfest.

• Sauerbraten
• Beef rouladen
• German potato salad