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PREP
COOK
INACTIVE
20 min
20 min
0 min
TOTAL TIME
40 min
COOKING METHOD(S):
Stovetop
Keep the Schnitzel Crisp Under the Gravy
Some recipes taste like a place, and Jägerschnitzel takes me straight back to Germany. I lived in Munich for two years, and Germany stayed with me long after I left—I spent almost twenty years working as a German translator.
Munich was the backdrop to an amazing and lively chapter of my life: college classes, clinking beer steins with friends, learning a foreign language, and the larger-than-life energy of Oktoberfest. Even now, the thought of a crowded table and hearty German food feels a lot like a homecoming. 🇩🇪 🍻
My Jägerschnitzel recipe captures that spirit: pork cutlets pounded thin and tucked into a crisp, golden crust and paired with earthy, herbaceous mushroom gravy. I spoon the gravy over at the table so the schnitzel keeps its crunch. Add potatoes and a simple vegetable, and you have a cozy German tavern supper without the plane ticket. Although I highly recommend a visit to Deutschland if you can! Prost!
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Crispy Pork Jägerschnitzel with Mushroom Gravy
CATEGORY:
Mains
SERVINGS
4
+
-
SERVING SIZE
1 cutlet + 1/4 cup gravy
INGREDIENTS
For the Schnitzel
1 1/2 lb
Boneless Pork Chops (loin, pounded thin)
1 1/2 tsp
Kosher Salt
1/2 tsp
Black Pepper
1/2 cup
All-Purpose Flour of Choice
2 large
Eggs
1 1/2 cups
Breadcrumbs of Choice
1 cup
Avocado Oil
For the Gravy
12 oz
Cremini Mushrooms (sliced)
1 small
Yellow Onions (thinly sliced)
2 Tbsp
Butter
1 Tbsp
All-Purpose Flour of Choice
1 tsp
Beef Bouillon Paste
1 1/2 cups
Water
1 tsp
Dijon Mustard
1 tsp
Fresh Thyme
1/4 cup
Sour Cream
1 tsp
Black Pepper
1 tsp
Kosher Salt
Garnish
2 Tbsp
Fresh Parsley (chopped for garnish)
INSTRUCTIONS
Place each pork cutlet between sheets of parchment paper or plasic wrap and using a rolling pin or similar heavvy object, gently pound the cutlet until thin.
Season the pork cutlets with salt and pepper. Set up three shallow dishes with flour of choice, beaten eggs and your breadcrumbs of choice.
Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently so the coating adheres.
Heat avocado oil in a large skillet over medium-high heat. The oil depth in the pan should be at least half an inch. Fry the schnitzel in batches until crisp, golden and cooked through. Transfer to a rack.
Discard the frying oil making sure to remove any breadcrumb remnants. Reduce the heat to medium and add to the pan butter, mushrooms and onion. Season with a bit of salt and pepper and cook until browned and tender.
Stir in the flour to create a roux, ensuring that all flour is incorporated. Allow the roux to cook and brown for 1-2 minutes, stirring constantly. Whisk in the water and beef bouillon paste until a consistent texture is achieved. Bring to a simmer and reduce heat to low and stir constantly until thickened.
Stir in the Dijon, thyme and cultured sour cream. Taste and adjust seasoning.
Serve the crisp schnitzel with mushroom gravy spooned over or alongside. Garnish with fresh parsley.
