Jagerschnitzel Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 -6 servings
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Calories
625 kcal
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Course
Main Course
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Cuisine
German
Jagerschnitzel Recipe
Description
The Jagerschnitzel Recipe involves preparing pork loin chops that are pounded thin to ensure even cooking and crispiness when fried. The meat is breaded through a three-step process using flour seasoned with salt, garlic powder, smoked paprika, and pepper; then dipped in beaten egg; and finally coated with seasoned panko breadcrumbs. The schnitzel are pan-fried in hot vegetable oil until golden brown and kept warm in the oven while the mushroom gravy is made.
The mushroom gravy includes chopped bacon, onions, and sliced mushrooms cooked down, then thickened with flour and simmered with beef broth. A touch of balsamic vinegar can be added for balance, finished with cream for richness, and seasoned with pepper. Parsley garnish brings freshness to the dish.
Serving this dish warm allows the crispy schnitzel and creamy mushroom gravy to complement each other well. The layering of textures from crunchy breading to smooth sauce creates a balanced meal. The recipe includes tips to avoid breading fall-off and reheating methods that preserve the schnitzel's texture.
Leftover schnitzel and gravy should be stored separately in airtight containers for best results, with freezing possible for up to 2-3 months. Reheating in an air fryer or oven is advised to keep the coating crisp. Watching oil temperature and not overcrowding the pan during frying helps achieve even browning.
Ingredients
Schnitzel
- 1 to 1-1/2 pounds pork loin chops pounded 1/4-inch thin, boneless
- 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 egg 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 lices Bacon chopped
- 1 onion chopped, medium
- 16 ounces mushroom sliced
- 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
- parsley for garnish, chopped, fresh
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
- Store leftover schnitzel and gravy separately in airtight containers; consume within 2-3 days refrigerated or freeze for 2-3 months.
- Reheat schnitzel in an air fryer at 400°F for 5-6 minutes for best texture, or in a 400°F oven using a wire rack, flipping halfway.
- Gently reheat mushroom gravy on stove or microwave to avoid curdling.
- Let pork chops rest after breading to help the coating adhere better during frying.
- Fry schnitzel in batches without crowding to maintain oil temperature and even cooking.
- Adjust oil heat if schnitzel browns too quickly to prevent burning.
- Optional: omit bacon in gravy or top schnitzel with chopped chives for variation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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