Classic German Jägerschnitzel with Creamy Mushroom Gravy
Crispy golden schnitzel smothered in a rich, savory mushroom sauce — the ultimate comfort plate from Germany.
Yield: 4 servings
Temp: Medium-high skillet heat
Time: 35 minutes
Key Ingredients First
- 4 pork or veal cutlets
- 1 cup (120 g) breadcrumbs
- 2 eggs, beaten
- 1 cup sliced mushrooms
Ingredients
For the Schnitzel
- 4 pork or veal cutlets, pounded thin
- Salt and black pepper
- 1 cup (120 g) all-purpose flour
- 2 eggs, beaten
- 1 cup (120 g) breadcrumbs
- Oil for frying (vegetable or sunflower oil)
For the Mushroom Gravy (Jägersoße)
- 1 tbsp butter
- 1 tbsp oil
- 1 small onion, finely chopped
- 1 cup sliced mushrooms (white, cremini, or mixed)
- 1 tbsp flour
- 1 cup beef or chicken broth
- ½ cup heavy cream or whole milk
- 1 tsp Worcestershire sauce (optional but adds depth)
- Salt and black pepper
- Fresh parsley for garnish
Instructions
1. Prepare the Schnitzel
- Season the cutlets with salt and pepper.
- Set up a breading station:
- Plate 1: Flour
- Plate 2: Beaten eggs
- Plate 3: Breadcrumbs
- Dredge each cutlet in flour, then dip into eggs, then coat with breadcrumbs.
- Heat oil in a large skillet over medium-high heat.
- Fry cutlets 3–4 minutes per side until golden and crispy.
- Remove and place on a wire rack or paper towels to stay crisp.
2. Make the Creamy Mushroom Gravy
- In a clean skillet, melt butter with oil.
- Add onions and cook until soft.
- Add mushrooms and sauté until they release moisture and turn golden.
- Sprinkle flour over and cook 1 minute to form a roux.
- Pour in broth gradually while whisking.
- Add cream and simmer until the sauce thickens.
- Season with salt, pepper, and Worcestershire sauce.
3. Assemble
- Place schnitzel on a plate.
- Spoon the creamy mushroom gravy generously on top.
- Garnish with fresh parsley.
Serving Suggestions
- Traditionally served with spätzle, mashed potatoes, or buttered noodles.
- Add a side of braised red cabbage or cucumber salad.