A pan-fried pork cutlet (the West German version, unbreaded or lightly breaded) smothered in a creamy brown mushroom gravy. The name means hunter's schnitzel, and it is one of Germany's most-ordered Gasthaus mains, classically served with Spätzle or fries.
A German classic distinct from the veal Wiener Schnitzel, Jägerschnitzel is a schnitzel served with a mushroom sauce and is widespread across German restaurants and home kitchens.
A crisp-edged, juicy cutlet drowned in a velvety, earthy mushroom cream sauce. Each forkful balances savory fried pork against the woodsy richness of the gravy.
The browned fond from frying the cutlet and searing the mushrooms dissolves into the deglazing liquid, building a deeply savory base that cream then rounds into a silky sauce.
Variations
Unbreaded West German style, breaded version, with bacon and onion, venison Jägerschnitzel, served with Spätzle or Pommes
On the Palate
Where Jägerschnitzel sits in the German flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min
- 18 min
Pound pork loin cutlets to an even thickness and season with salt and pepper.
- 24 min
Dredge lightly in flour (or leave plain for the unbreaded style), shaking off excess.
- 310 min
Pan-fry the cutlets in hot oil until golden on both sides, then keep warm.
Watch outFry the cutlets in properly hot oil until golden on both sides — a lukewarm pan steams the meat and gives you no fond for the sauce.
- 47 min
In the same pan, saute sliced mushrooms and finely diced onion until browned.
Watch outCook the mushrooms until their water boils off and they take on color — brown edges are where the savory flavor comes from.
- 53 min
Deglaze with white wine or stock and scrape up the fond.
Watch outPour in the wine and scrape hard — every browned bit stuck to the pan should lift and dissolve into the sauce.
- 68 min
Stir in cream and a little beef stock, then simmer until the sauce thickens.
Watch outSimmer until the sauce coats the back of a spoon — too thin and it slides off the schnitzel.
- 72 min
Season the gravy with salt, pepper, and a pinch of fresh parsley.
- 83 min
Return the cutlets briefly to coat, then serve with Spätzle.
