Jägerschnitzel (Schnitzel with Mushroom Gravy)
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
376 kcal
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Course
Main Course
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Cuisine
German
Jägerschnitzel (Schnitzel with Mushroom Gravy)
Description
Jägerschnitzel starts with boneless pork steaks pounded thin to about 1/4 inch and lightly seasoned. They are coated sequentially in seasoned flour, beaten eggs, and plain breadcrumbs, taking care not to compact the coating to maintain crispness. The pork is then fried in oil heated to around 330°F, ensuring the breadcrumb crust browns evenly without burning and the meat cooks through without absorbing excess oil. The dish is then served with a brown mushroom gravy, which adds moisture and depth of flavor. The schnitzel's texture contrasts crunch with a tender interior, and the rich mushroom sauce complements its savory character. It is traditionally garnished with chopped parsley for freshness.
Ingredients
- neutral oil for frying, e.g., avocado oil with high smoke point
- 4 boneless pork steak or pork chops
- salt freshly ground
- black pepper freshly ground
- 1/2 cup all-purpose flour combined with 1 teaspoon salt
- 2 egg large, lightly beaten
- 3/4 cup plain breadcrumbs
- Mushroom Gravy brown
- parsley chopped, for garnish
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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