Save to Pinterest A comforting German classic featuring crispy breaded pork cutlets and a rich, savory mushroom gravy—perfect for cozy winter dinners and budget-friendly cooking.
This recipe quickly became a family favorite, bringing warmth and deliciousness to our winter meals.
Ingredients
- Boneless pork loin chops: 4 (about 150 g each)
- All-purpose flour: ½ cup (65 g) for schnitzel, 1 tbsp for gravy
- Large eggs: 2
- Plain breadcrumbs: 1 cup (60 g)
- Salt: ½ tsp for schnitzel, to taste in gravy
- Black pepper: ¼ tsp for schnitzel, to taste in gravy
- Vegetable oil: for frying
- Unsalted butter: 2 tbsp
- Cremini or white mushrooms: 300 g (10 oz), sliced
- Small onion: 1, finely chopped
- Garlic cloves: 2, minced
- Beef or vegetable broth: 1 cup (240 ml)
- Milk or cream: ½ cup (120 ml)
- Dijon mustard: 1 tsp
- Worcestershire sauce: 1 tsp
- Dried thyme: ½ tsp
- Chopped fresh parsley: 2 tbsp, optional for garnish
Instructions
- Prepare pork chops:
- Place pork chops between two sheets of plastic wrap and pound to about ½ inch (1.25 cm) thickness. Season both sides with salt and pepper.
- Bread the schnitzel:
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each pork chop first in flour, then egg, then breadcrumbs, pressing gently to adhere.
- Fry schnitzels:
- Heat ¼ inch (0.5 cm) of vegetable oil in a large skillet over medium-high heat. Fry schnitzels in batches, 2–3 minutes per side, until golden and cooked through. Drain on paper towels and keep warm.
- Cook mushroom gravy:
- Melt butter in a large skillet over medium heat. Add onions and cook until translucent, about 3 minutes. Add mushrooms and cook until soft and golden, about 5–7 minutes. Stir in garlic and cook 1 minute more.
- Thicken gravy:
- Sprinkle flour over the mushroom mixture, stirring to coat. Gradually add broth while stirring, then add milk or cream, Dijon mustard, Worcestershire, and thyme. Simmer 4–5 minutes, until thickened. Season with salt and black pepper to taste.
- Serve:
- Serve schnitzels hot, topped generously with mushroom gravy. Garnish with parsley if desired.
Save to Pinterest My family enjoys this schnitzel on weekend dinners, often paired with mashed potatoes or spaetzle for a complete meal.
Serving Suggestions
Serve with traditional sides like mashed potatoes, spaetzle, or buttered noodles to complement the rich mushroom gravy.
Variations
For a lighter or budget-friendly option, substitute pork chops with chicken breasts or turkey cutlets without compromising flavor.
Tips for Best Results
Adding a splash of dry white wine to the mushroom gravy enhances its depth and complexity.
Save to Pinterest This Jaeger Schnitzel recipe brings both comfort and authentic German flavors to your table effortlessly.
Recipe FAQs
- → What cut of meat is best for Jaeger Schnitzel?
Boneless pork loin chops about 150 grams each work best as they stay tender and cook evenly when breaded and fried.
- → How do I get the crust crispy and golden?
Use a three-step breading process: flour, beaten eggs, and plain breadcrumbs. Fry in hot vegetable oil until golden brown on both sides.
- → What mushrooms work well for the gravy?
Cremini or white mushrooms are ideal as they develop rich flavors and a satisfying texture when sautéed.
- → Can I substitute the pork with other meats?
Yes, thin chicken breasts or turkey cutlets can be used for a lighter or more budget-friendly option.
- → How is the mushroom gravy thickened?
A mixture of flour combined with broth and milk or cream simmers until it thickens into a smooth, savory sauce.
- → What sides complement Jaeger Schnitzel best?
Traditional sides include mashed potatoes, spaetzle, or buttered noodles to soak up the flavorful gravy.