Hunter Schnitzel (German Jagerschnitzel)

Name: Hunter Schnitzel (German Jagerschnitzel)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 6 boneless pork chops; 2 tablespoon garlic powder; 1 tablespoon paprika; 1 tablespoon salt; 1 teaspoon black pepper; 1 cup flour; 2 large eggs; ¾ cup breadcrumbs; oil; 2 tablespoon butter; 1 small onion; 3 cloves garlic; 3 cups mushrooms; 4 tablespoon butter; 4 tablespoon flour; 2 cups beef broth; 2 teaspoon balsamic vinegar; 1 tablespoon paprika; ½ teaspoon dried thyme; 1 teaspoon salt; ¼ teaspoon black pepper; fresh parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
461 kcal
Course
Main Course
Cuisine
German

Hunter Schnitzel (German Jagerschnitzel)

Iris Warren

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Hunter Schnitzel (Jagerschnitzel) is one of the most popular variations of German pork schnitzel. Crispy pork cutlets are topped with a rich and creamy brown mushroom gravy. Served with mashed potatoes and vegetables it's the ultimate comfort meal!

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Ingredients

Servings

Schnitzel

6 boneless pork chops (or pork loins, or pork schnitzel)
2 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon salt
1 teaspoon black pepper
1 cup flour (combined with 1 teaspoon salt)
2 large eggs (whisked)
¾ cup breadcrumbs
oil (for frying (use a neutral-tasting oil with a high smoke point, i.e. canola, vegetable oil) or cooking spray for air fried or oven baked)

Gravy

2 tablespoon butter
1 small onion (finely diced)
3 cloves garlic (minced)
3 cups mushrooms (cleaned and sliced (cremini, white mushrooms, baby bella, or mushroom of choice))
4 tablespoon butter
4 tablespoon flour
2 cups beef broth
2 teaspoon balsamic vinegar
1 tablespoon paprika
½ teaspoon dried thyme
1 teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)

Garnish (Optional)

fresh parsley (for garnish)

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Instructions

Prepare the Schnitzel

Place the pork chops between two sheets of plastic wrap and pound them until ¼ inch thick with the flat side of a meat tenderizer/mallet, or a heavy skillet/frying pan.
Season both sides of the pork with garlic powder, paprika, salt and black pepper.
Prepare the dredging station. Place the flour mixture, beaten egg, and breadcrumbs in 3 separate shallow bowls. Dip the pork first in the flour, then the egg, and then the breadcrumbs. Coating both sides and all edges in each. Gently shake off the excess flour, egg and breadcrumbs between each step.

Cook the Schnitzel

PAN FRYING COOKING METHODIn a deep pot or skillet heat the oil on medium high heat. Add enough oil so that it is about 1" deep in the pot. You want the schnitzel to be able to float in the oil while frying. Make sure the cooking oil is hot enough, about 330°F. Test the oil with the handle of a wooden spoon/wooden spatula/wooden chopstick (carefully dip the handle in the oil and if the oil bubble around the wood it is hot enough) or drop a few pieces of breadcrumbs into the oil and if the oil bubbles, the oil is ready.Working in batches depending on the size of your pan, fry the schnitzel for about 3-4 minutes per side until deep golden brown in color (or until internal temperature of pork reaches 145ºF). Don’t overcrowd the pan when frying. Transfer to a baking sheet with a wire rack and keep warm in the oven while you fry the remaining schnitzel.
AIR FRYER COOKING METHODPreheat air fryer to 400°F. Working in batches depending on the size of your air fryer (standard size air fryer will fit 2-3 schnitzel at a time). Spray both sides of the schnitzel with cooking spray and place in the air fryer. Cook for 8-10 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
OVEN BAKED COOKING METHODPreheat oven to 400°F. For best results, place a wire rack on a sheet pan, or use a sheet pan lined with foil. Spray both sides of each schnitzel with cooking spray and place on the tray. Bake for 15 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).

Prepare the Gravy

In a frying pan or sauce pot melt the 2 tablespoons of butter on medium-high heat.
Add the onions and sauté until they just start to brown, about 3-4 minutes.
Add the garlic and sauté until fragrant, 2-3 minutes.
Add in the mushrooms and cook for 5-7 minutes or until golden in color and all the liquid from the mushrooms has evaporated.
Add in the 4 tablespoons butter and stir until fully melted.
Add in the flour, stir to combine, and cook for about 2 minutes. Stir continuously until golden in color. This creates a roux which will thicken the gravy.
Add in the beef broth, vinegar, thyme, paprika, salt and pepper. Stir continuously until the gravy has thickened.
Cover and simmer on low, stirring occasionally, for 5-10 minutes. If you prefer the gravy thinner add a splash of water.
Serve over the schnitzel, garnish with fresh parsley (optional) and enjoy!

Notes

Nutrition information calculated based on using cooking spray to oven bake or air fry the schnitzel.

Nutrition Information

Show Details

Calories 461kcal (23%) Carbohydrates 26g (9%) Protein 37g (74%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 182mg (61%) Sodium 2032mg (85%) Potassium 819mg (23%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 548IU (11%) Vitamin C 6mg (7%) Calcium 45mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 461 kcal

% Daily Value*

Calories	461kcal	23%
Carbohydrates	26g	9%
Protein	37g	74%
Fat	23g	35%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	182mg	61%
Sodium	2032mg	85%
Potassium	819mg	17%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	548IU	11%
Vitamin C	6mg	7%
Calcium	45mg	5%
Iron	3mg	17%