Jägerschnitzel

Cooking & Recipes | Germany

Cooking & Recipes | Germany

Authentic German Jaegerschnitzel with breaded pork cutlets and mushroom gravy
Nutrition information

% of daily allowance

Protein
24 oz
48 %
Fat
22 oz
34 %
Sugar
8 oz
16 %
Carbohydrates
36 oz
48 %

Jaegerschnitzel Recipe – Authentic German Hunter’s Schnitzel

Jaegerschnitzel, a traditional German dish, features breaded pork cutlets topped with a rich mushroom gravy. This Jaegerschnitzel recipe guides you through making this hearty and flavorful meal at home. Perfect for a comforting dinner, discover how to make authentic Jaegerschnitzel with our step-by-step instructions.

Prep Time: 20 mins
Cooking Time: 30 mins
Total: 50 minutes mins

Ingredients

  • 4 boneless pork or veal cutlets, pounded thin (approx. 6 oz each)
  • Salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup bread crumbs
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb fresh mushrooms, sliced (like cremini or button mushrooms)
  • 1 cup beef or chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme, minced

Instruction:

  1. Season the pounded cutlets with salt and pepper on both sides.
  2. Dredge each cutlet in flour, shaking off the excess. Dip in beaten eggs, and then coat with bread crumbs. Set aside.
  3. In a large skillet over medium heat, melt 2 tbsp of butter with 1 tbsp of olive oil. Once hot, add two schnitzels and fry until golden brown on both sides, approximately 3-4 minutes per side. Remove and set on a plate lined with paper towels.
  4. Repeat the process with the remaining butter, olive oil, and schnitzels.
  5. In the same skillet, add the chopped onions, and sauté until translucent. Add garlic and sauté for an additional minute.
  6. Add the sliced mushrooms and cook until they release their moisture and become golden.
  7. Pour in the broth and heavy cream, stirring to combine. Bring to a simmer, and let the sauce thicken for about 5-7 minutes.
  8. Return the schnitzels to the pan, coating them with the mushroom sauce. Let them warm up in the sauce for about 2-3 minutes.
  9. Season with salt, pepper, and fresh herbs.
  10. Serve hot with your preferred side dish.

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