Jägerschnitzel (Schnitzel with Mushroom Gravy)

Name: Jägerschnitzel (Schnitzel with Mushroom Gravy)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Neutral-tasting oil for frying (I use avocado oil as it has a high smoke point); 4 boneless pork steaks or chops; Salt and freshly ground black pepper; 1/2 cup all-purpose flour combined with 1 teaspoon salt; 2 large eggs, lightly beaten; 3/4 cup plain breadcrumbs; Brown Mushroom Gravy (click for recipe); Chopped fresh parsley, garnish

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 servings
Calories
376 kcal
Course
Main Course
Cuisine
German

Jägerschnitzel (Schnitzel with Mushroom Gravy)

Nevaeh Sloan

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Perfectly crispy on the outside with a tender interior and served with a delightfully rich mushroom gravy, it's no wonder this is one of Germany's most famous and beloved dishes!

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Ingredients

Servings

Neutral-tasting oil for frying (I use avocado oil as it has a high smoke point)
4 boneless pork steaks or chops
Salt and freshly ground black pepper
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Brown Mushroom Gravy (click for recipe)
Chopped fresh parsley, garnish

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Instructions

Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.) Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.
***NOTE: Be sure to check out our post on Traditional German Schnitzel for a detailed tutorial including all the tips and tricks for achieving the best Schnitzel!

Nutrition Information

Show Details

Serving 1schnitzel (not including the gravy) Calories 376kcal (19%) Carbohydrates 26g (9%) Protein 35g (70%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 171mg (57%) Sodium 244mg (10%) Potassium 586mg (17%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 376 kcal

% Daily Value*

Serving	1schnitzel (not including the gravy)
Calories	376kcal	19%
Carbohydrates	26g	9%
Protein	35g	70%
Fat	12g	18%
Saturated Fat	4g	20%
Cholesterol	171mg	57%
Sodium	244mg	10%
Potassium	586mg	12%
Fiber	1g	4%
Sugar	1g	2%