Jagerschnitzel Recipe

Name: Jagerschnitzel Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 -6 servings
Ingredients: 1 to 1-1/2 pounds boneless pork loin chops; 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon black pepper; 3 eggs; 2 cups panko breadcrumbs; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup vegetable oil; 6 slices bacon; 1 medium onion; 16 ounces sliced mushrooms; 3 Tablespoons all-purpose flour; 2 1/2 cups beef broth; 1-2 teaspoons balsamic vinegar; 1/4 teaspoon black pepper; 1/4 cup heavy cream; chopped fresh parsley

User Reviews

5.0

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 -6 servings
Calories
625 kcal
Course
Main Course
Cuisine
German

Jagerschnitzel Recipe

Felix Long

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Pork Schnitzel with bacon mushroom gravy is an easy 30-minute weeknight dinner that is a family favorite! The pan-fried pork chops are crisp and golden on the outside, but tender enough to cut with a fork. This easy German jägerschnitzel recipe is perfect with mashed potatoes, egg noodles, späetzle, or rice and a veggie on the side.

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Ingredients

Servings

Schnitzel

1 to 1-1/2 pounds boneless pork loin chops, pounded 1/4-inch thin
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
3 eggs, beaten
2 cups panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil for frying

Mushroom Gravy

6 slices bacon, chopped
1 medium onion, chopped
16 ounces sliced mushrooms
3 Tablespoons all-purpose flour
2 1/2 cups beef broth
1-2 teaspoons balsamic vinegar (optional)
1/4 teaspoon black pepper
1/4 cup heavy cream, half-and-half or sour cream
chopped fresh parsley, for garnish

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Instructions

Make the Schnitzel

Prepare breading stations combining flour, salt, garlic powder, smoked paprika, and black pepper in a shallow dish. Beating the eggs in another shallow dish. Combine breadcrumbs, garlic powder, salt, and pepper in a third shallow dish.
Trim fat from pork chops so they don't curl while cooking. Pound until 1/4-inch thick between two pieces of plastic wrap using the smooth side of a meat mallet.
Lightly dredge each pork cutlet in the flour, shaking off any excess, then dip in the egg wash, then the breadcrumbs. Transfer to a baking sheet, then repeat with the remaining pork cutlets.
Heat oil in a large pan until very hot, about 350°F. Cook one schnitzel at a time, shaking the pan periodically so it doesn't stick to the bottom of the pan. Cook for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked schnitzel to a wire rack set over a sheet pan and keep warm in a 200°F oven while frying remaining schnitzel.

Make the Mushroom Gravy

Cook the bacon in a large pan over medium heat until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain and set aside. Reserve 2 tablespoons of the bacon grease in the pan.
Saute the onions for 3 minutes until soft. Add the mushrooms and continue to cook another 5-7 minutes until tender. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring until the flour has absorbed the liquid in the pan and the mushrooms and onions are evenly coated.
Gradually add the beef broth while stirring. Reduce heat to medium-low and simmer, stirring frequently until thickened, about 5 minutes.
Stir in the cream and reserved bacon, then remove from the heat.
Plate the schnitzel and top with the mushroom gravy. Sprinkle with chopped parsley and serve with späetzle, mashed potatoes, or egg noodles.

Notes

Storage: Leftovers will keep in the fridge for 2-3 days in an airtight container. I recommend storing the gravy separate from the fried pork schnitzel for easy reheating and best results. You can freeze schnitzel and the gravy separately for 2-3 months.
Reheating: If you have an air fryer, I find that reheating for 5-6 minutes at 400°F gives the best results and can even be done straight from the freezer without thawing. Otherwise I recommend reheating in a 400°F oven for 10-15 minutes on a wire rack set over a baking sheet. Flip the schnitzel halfway through for even crisping. The brown mushroom gravy can be gently reheated in a pan on the stove or in the microwave until hot.
Let the pork chops sit for a few minutes after breading. I use this technique when making fried chicken and it helps the breading not fall off when pan-frying.
Work in batches. You don't want to crowd the pan when frying the pork schnitzel or you can bring down the oil temperature too much.
Watch the oil temperature so the schnitzel browns evenly. You may need to lower the oil temperature while cooking if the outside is getting dark too quickly.
Additional seasonings: We keep this recipe simple, but you could also add chopped chives on top of the finish schnitzel. You could also omit the bacon from the recipe if you prefer.

Nutrition Information

Show Details

Calories 625kcal (31%) Carbohydrates 52g (17%) Protein 34g (68%) Fat 31g (48%) Saturated Fat 13g (65%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 210mg (70%) Sodium 1690mg (70%) Potassium 927mg (26%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 625IU (13%) Vitamin C 5mg (6%) Calcium 116mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 625 kcal

% Daily Value*

Calories	625kcal	31%
Carbohydrates	52g	17%
Protein	34g	68%
Fat	31g	48%
Saturated Fat	13g	65%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	210mg	70%
Sodium	1690mg	70%
Potassium	927mg	20%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	625IU	13%
Vitamin C	5mg	6%
Calcium	116mg	12%
Iron	5mg	28%