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4.9 from 111 votes

Jägerschnitzel

The Jägerschnitzel is a traditional German delicacy. Sautéed onions mixed in with mushrooms to create an incredibly delicious sauce to serve over tenderly cooked pork chops! Perfect for an absolutely mouthwatering weeknight dinner. Easy, simple and oh, so satisfying!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 361 kcal
Course: Dinner
Cuisine: German

Ingredients

For Mushroom Sauce
  • 4 tablespoon butter unsalted
  • 2 medium onions chopped
  • 4 cloves garlic peeled and chopped
  • 1 pound white mushrooms or cremini, sliced or chopped
  • 4 cups beef broth low sodium
  • salt and pepper to taste
For Schnitzel
  • 6 pork chops or pork loin cut in ½ pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sweet paprika
  • 2 tablespoon vegetable oil

Instructions

    Cup of Yum
  1. Cook the onion and garlic: Melt the 4 tbsp of butter in a large skillet over medium heat. Add the onions and cook for about 3 to 4 minutes, until they sweat, soften and become translucent but not brown. Add the garlic and cook for an additional 30 seconds until aromatic.
  2. Cook the mushrooms: Add the mushrooms to the skillet and cook for about 10 minutes. Initially the mushrooms will absorb all the butter but don't add anymore, eventually they will release all that butter back.
  3. Finish the sauce: Add the beef broth to the skillet and bring to a boil over high. Continue cooking until the liquid reduces by half and thickens, should take 10 to 15 minutes. Season the sauce with salt and pepper as needed.
  4. Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are ¼" thick. Generously season the pork chops with salt, pepper and sweet paprika on both sides.
  5. Cook the schnitzel: Heat the vegetable oil in a large skillet over high heat. Place 2 or 3 chops in the skillet, or as many as you can comfortably fit in your skillet, at a time and sear for 2 to 3 minutes per side.
  6. Serve: Serve schnitzels with plenty of mushroom sauce along side a serving of spaetzle.

Notes

  • All the Jägerschnitzels I've had in restaurants, the pork chops were never breaded, however, if you'd like to bread them, please do so. For detailed instructions on how to bread schnitzels check out my recipe here.
  • When working with your pork chops, make sure you use the flat end of the meat tenderizer and pound the meat gently to even it all out. It will help cook the meat evenly and all the way through, but also gain that tender and soft little morsel.
  • The sauce will eventually reduce, just be patient, mine took about 20 minutes to reduce. Make sure the skillet is uncovered while simmering the sauce.
  • When using mushrooms, you can use white mushrooms, just like I did in the recipe, but this would also be great with cremini mushrooms or even shiitake.
  • If you have any leftover jagerschnitzel, you can let them cool at room temperature and then store them into an airtight container. They will last well in the fridge for up to 3-4 days. When warming up, you can add them in your microwave for 2 minutes and serve as is or with a delicious side dish.

Nutrition Information

Serving 1serving Calories 361kcal (18%) Carbohydrates 7g (2%) Protein 35g (70%) Fat 22g (34%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 110mg (37%) Sodium 752mg (31%) Potassium 1136mg (32%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 406IU (8%) Vitamin C 5mg (6%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 361

% Daily Value*

Serving 1serving
Calories 361kcal 18%
Carbohydrates 7g 2%
Protein 35g 70%
Fat 22g 34%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 110mg 37%
Sodium 752mg 31%
Potassium 1136mg 24%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 406IU 8%
Vitamin C 5mg 6%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.