Jägerschnitzel Recipe

Name: Jägerschnitzel
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 egg, beaten; 1 cup bread crumbs; 1 tablespoon all-purpose flour; salt and pepper to taste; 4 pork steaks or cutlets, pounded thin; 2 tablespoons vegetable oil; 1 medium onion, diced; 1 (8 ounce) can sliced mushrooms; 1.5 cups water; 1 cube beef bouillon; 0.5 cup sour cream; 1 tablespoon cornstarch

Cook Time: 40 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

1 large egg, beaten
1 cup bread crumbs
1 tablespoon all-purpose flour
Salt and pepper to taste
4 pork steaks or cutlets, pounded thin
2 tablespoons vegetable oil
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 cups water
1 cube beef bouillon
cup sour cream
1 tablespoon cornstarch

Directions

Place the beaten egg in a shallow dish. In a second shallow dish, mix together the bread crumbs and flour. Season with salt and pepper to taste.
Dip the pork steaks into the beaten egg, then press them into the bread crumb mixture, ensuring they are well-coated.
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the coated steaks until they are browned and cooked through, about 5 minutes on each side. The internal temperature should reach at least 145F (63C) when measured with an instant-read thermometer. Once done, remove the steaks from the skillet and set them aside on a platter to keep warm.
Add diced onion and sliced mushrooms to the drippings in the skillet. Cook and stir until the vegetables are lightly browned, about 3-4 minutes.
Pour in the water and stir in the beef bouillon cube until it dissolves completely. Let the mixture simmer for about 20 minutes, allowing the flavors to meld together.
In a small bowl, combine the sour cream and cornstarch. Stir the mixture into the skillet, then cook over low heat until the sauce thickens. Be sure not to let it come to a boil.
Spoon the creamy mushroom sauce over the cooked pork steaks and serve hot.

Nutrition Facts (per serving)

Nutrition Facts	Amount
Calories	917
Total Fat	57g
Saturated Fat	21g
Cholesterol	285mg
Sodium	658mg
Total Carbohydrate	30g
Dietary Fiber	3g
Total Sugars	5g
Protein	67g
Vitamin C	4mg
Calcium	138mg
Iron	7mg
Potassium	1076mg

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Jgerschnitzel

Origin of Jgerschnitzel

Jgerschnitzel, a classic German dish, combines tender, breaded, and fried pork cutlets with a rich mushroom gravy. The name Jgerschnitzel translates to hunters schnitzel, reflecting its rustic, hearty origins often associated with German hunters and their wild game meat. Its a dish that originated in the southern regions of Germany, where hunting was prevalent, and wild game, such as venison, was a popular choice. Over time, pork replaced venison in everyday recipes, but the dish retained its original character and continues to be a beloved comfort food throughout Germany.

Regional Variations of Jgerschnitzel

While the basic recipe of Jgerschnitzel remains largely consistent across Germany, there are subtle regional variations. In Bavaria, for example, the dish is often served with potato salad or traditional Bavarian dumplings (Kndel). In contrast, other regions may pair the schnitzel with roasted potatoes, sptzle (German egg noodles), or simply with bread and butter. The use of mushrooms in the gravy is a hallmark of the dish, but some regions may incorporate additional herbs or even a splash of wine or beer for extra depth of flavor.

What Sets Jgerschnitzel Apart

At its core, Jgerschnitzel differs from other schnitzel varieties primarily due to its distinctive mushroom-based gravy. Unlike the classic Wiener Schnitzel, which is simply breaded and fried, Jgerschnitzels rich, creamy sauce of sauted mushrooms, onions, and sour cream adds an earthy, savory layer of flavor. The mushroom sauce is the defining element that gives this dish its unique character, making it different from other schnitzel varieties that focus purely on the crispy texture of the cutlet itself.

Where Jgerschnitzel is Typically Served

Jgerschnitzel is a popular dish in traditional German restaurants (Gaststtten), especially in rural areas where hearty meals are valued. Its commonly served in both casual dining establishments and upscale restaurants. Additionally, Jgerschnitzel is often found in beer gardens, where its paired with cold, refreshing beers. Given its popularity, its not uncommon to find this dish on the menus of German-themed restaurants worldwide, particularly in regions with large German or Central European communities.

Interesting Facts About Jgerschnitzel

Although its called hunters schnitzel, the dish was originally made with wild game like venison or boar. Today, pork is the most common meat used.
The mushroom sauce in Jgerschnitzel often includes local varieties of wild mushrooms, adding a distinctive flavor based on where the dish is prepared.
In some regions, Jgerschnitzel is cooked with a splash of red wine or beer, further enhancing the depth of the sauce.
The dish became especially popular after World War II when meat dishes became more accessible to the public, and schnitzels became an everyday meal in Germany.

FAQ about Jägerschnitzel Recipe

Leftover Jägerschnitzel should be stored in an airtight container in the refrigerator. It can be kept for up to 3-4 days. To reheat, place the schnitzel in a skillet over medium heat or in the oven, making sure the sauce is also heated through.

Yes, Jägerschnitzel can be frozen. To freeze, separate the schnitzel from the sauce and store them in separate airtight containers. The schnitzel can be frozen for up to 2 months. When reheating, you can cook the schnitzel directly from frozen, but the sauce should be thawed and heated separately.

If you prefer not to use sour cream, you can substitute it with plain Greek yogurt or heavy cream. Both options will provide a similar creamy texture, though the flavor may slightly differ. Yogurt will offer a tangier taste, while heavy cream will be richer and milder.

The best cut of pork for Jägerschnitzel is pork loin or pork tenderloin, as they are tender and can be easily pounded thin. Pork cutlets or pork steaks are also common choices. Be sure to pound the meat thin to ensure it cooks quickly and remains tender.

Yes, you can use fresh mushrooms instead of canned. In fact, many people prefer fresh mushrooms for a more vibrant flavor. Slice them and sauté them in the skillet with the onions until they're tender and browned, just as you would with the canned variety.

To make Jägerschnitzel lower in fat, you can use a leaner cut of pork such as pork tenderloin and use less oil for frying. You could also substitute the sour cream with a lighter version or use Greek yogurt instead. Additionally, consider using a non-stick pan or baking the schnitzel instead of frying.

Yes, you can make the sauce without beef bouillon. You can substitute it with vegetable bouillon, chicken broth, or even water with a bit of soy sauce for added depth. Just keep in mind that the flavor may be slightly different.

Jägerschnitzel pairs well with a variety of side dishes. Traditional choices include spaetzle (German egg noodles), mashed potatoes, or roasted potatoes. For a more balanced meal, you could also serve it with sautéed vegetables, such as red cabbage or green beans.

While the traditional Jägerschnitzel is made with pork, you can also use chicken or veal for a variation. If using chicken, thin chicken breasts work best. If using veal, be sure to use tender cuts like veal cutlets, as they will cook quickly and remain tender.

The best way to check if the schnitzel is cooked through is to use a meat thermometer. The internal temperature should reach at least 145°F (63°C). If you don't have a thermometer, you can also cut into the thickest part of the pork to check that it is no longer pink and juices run clear.

Comments

Anthony Davis

02/15/2023 02:48:10 PM

What a delightful meal! I prepared this dish using a 1 lb. pork tenderloin, slicing it into 8 thick pieces and pounding them thin. I added a touch of garlic powder to the breading along with salt and pepper. Due to time constraints, I cooked the onions and fresh mushrooms separately, then combined them with broth and simmered for 20 minutes. After browning the pork cutlets in batches and finishing them in the oven, I made the mushroom sauce. The pork turned out tender and crispy, and the sauce was rich and flavorful. Next time, I might skip the mushrooms in the sauce as I was the only one who enjoyed it. I paired this dish with sautéed cabbage and egg noodles, and it was a hit. This recipe is perfect for fried pork chops, with or without the sauce. Thank you for sharing this fantastic recipe!

Jessica Hill

04/06/2023 07:58:34 PM

I mostly stuck to the recipe with a couple of tweaks. Instead of mixing flour, egg, and bread crumbs together for the coating, I did them in separate layers. I also used fresh mushrooms that I sautéed beforehand, opting for them over canned mushrooms. You could also add the mushrooms after taking the pork out of the pan. My husband isn't a big fan of sour cream in dishes, but he surprisingly enjoyed it, as did I. I paired it with roasted red potatoes and baby carrots, and the sauce was a hit with those as well. Definitely a recipe I'll be making again!

Paul Thomas

09/09/2022 04:09:14 AM

I absolutely adored this recipe! I made a few tweaks by incorporating some canned milk to make the egg stretch further. I also coated the pork in seasoned flour, followed by the egg, and then double-coated it in a flour mixture before grilling it in butter until beautifully browned. For the gravy, I opted for a smoother texture instead of cubes - I used a teaspoon of dry soup and gravy base, and just before removing it from the stove, I added a tablespoon of Cooking Sherry. Delightful!

Samantha Taylor

09/06/2023 07:52:47 AM

I cooked this dish today and it turned out absolutely scrumptious. I opted for thin slices of boneless pork chops which didn't need a lot of pounding. I did have to adjust the cooking time though. Cooking each side for five minutes was too long, but it might have been due to the thickness of my chops. Three minutes on each side was just right to reach above 145 degrees without getting too dark. The only other modification I made was using fresh sliced mushrooms instead of canned ones. I paired it with spaetzle and cinnamon apples. Delicious!

Debra Young

11/18/2024 04:46:34 AM

I have prepared this dish twice, and both times it was exceptional. The second time, I made a low-carb version, and it tasted just as delicious as the original. The only modification I made to the recipe was adding the meat to the sauce during the 20-minute cooking time. For those looking for low-carb options, I coated the cutlets with ground pork rind and used xanthan gum instead of cornstarch to thicken the sauce. Thank you for this fantastic recipe!

Nicholas Scott

05/05/2023 12:34:59 PM

I absolutely loved this dish! Both my husband and my toddler devoured it. I opted for fresh mushrooms and swapped sour cream for yogurt since I didn't have any sour cream available. I also browned flour with the onions and mushrooms before adding water instead of using cornstarch. It turned out delicious! Thank you for sharing this recipe.

Elizabeth Brown

09/24/2024 03:20:33 AM

This recipe is fantastic, and we keep coming back to it. It would be even better if it were a bit simpler to make.

Joyce Gomez

09/05/2022 11:32:43 PM

Delicious and fairly simple to make, I added paprika for extra flavor and used fresh mushrooms.

Adam Taylor

04/13/2025 02:15:58 AM

Absolutely beautiful, goes great with chips! ⭐️

Carol Evans

06/06/2024 04:10:39 PM

I have just finished preparing it, and the aroma is delightful! Although I haven't tasted it yet, the gravy was delicious, so I am confident it will be absolutely scrumptious!!

Nicholas Scott

01/27/2024 04:22:23 PM

I absolutely adore this recipe just the way it is. I've made it several times and it's a hit with everyone. Thank you!

Frank Wilson

11/03/2024 11:15:06 PM

Incredible product! It makes me feel like clicking my heels together.

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