Jägerschnitzel, Pork Cutlets with Mushroom Sauce

Truly, this is one of the most comforting dishes you can make, and it really doesn’t need a lot of time!

Even though breaded cutlets (aka Schnitzel) can trace their origin to Italy, it’s really one of the most iconic German dishes, no matter how it is served. 

What Actually Is Jägerschnitzel?

I think we can all identify the Schnitzel part of the name.  Through the years I have shared so many variations of pounded chicken, turkey, etc, dredged in flour, eggs and finally a seasoned breadcrumb mixture.  These then get shallow fried in a skillet till golden brown and crunchy on the outside, but still nice and juicy on the inside. See the Schnitzel recipe found with my Chicken Parmigiana

Back in the day, Jägerschnitzel would have been made from venison or wild boar.  These meats, which hunters would have been sent out for, are half the reason for the name Jäger.  Jäger actually translates as Hunter, so when used in a name for food, it refers to anything the hunter would encounter on his mission, whether the game being hunted, or the vegetation on the journey.  And this is where the second part of this dish comes in.  Mushrooms are the other star of this dish, making up the rich, earthy sauce to pour over the finished Schnitzel. For some more background on the dish, I found this great recap.  Growing up, my mum would regularly make her mushroom sauce to go over all sorts of carbs and meats, but the breaded schnitzel portion was more of a treat.

The Dredging Process

First gather your ingredients for the Schnitzel: flour (gluten free cup for cup works great), eggs, panko breadcrumbs (again, a gluten free version is fine) and seasonings: salt, pepper, paprika.  For the meat, I am suggesting to use pork loin chops, preferably boneless.  If you find them packaged as quick fry, this means that they are already sliced on the thinner side, so pounding them down further to a 1/4 inch thickness will be easy.  Traditionally plain breadcrumbs will be used, I just love the extra crunch that panko gives. I also add one more ingredient: cornstarch or arrowroot starch.  This isn’t typical, but it does create for a more crisped coating.

Place the flour, the whisked eggs, and the breadcrumbs with more flour and cornstarch into three separate wide shallow bowls (I like using pie plates for this).  Season each dredge component with a good sprinkle of salt, pepper and paprika.  This way there is flavour all the way through, not just leaving it to the final breadcrumb mixture. 

After pounding the pork loin pieces, they will be coated gently in flour, shaking off the excess; then into the eggs, again letting the excess drip back into the pan.  Finally press the schnitzel slice into the breading, pressing the coating onto both sides.  Transfer this to a cooling rack set over a baking sheet.  This will allow any excess breading to fall away before you cook them up.

When ready to sauté, you will heat oil and butter in a wide skillet over medium high heat.  When the butter is foaming, place as many pieces of prepared pork into the pan without overcrowding.  Let them sauté for three to four minutes, or until golden brown.  The time needed will depend on your stove, the thickness of the meat etc.  Turn over and sauté on the other side.  Adjust the heat if it looks like it is scorching the pieces.  Transfer to a paper towel lined platter.  Repeat till all the pieces are cooked. These can be prepared in advance and reheated in an oven, toaster oven or even air fryer for just a few minutes to bring the crunch back.  Keep the heat around 325F, for about 6-8 minutes.  Check often to avoid any burning if using the air fryer.

Mushroom Sauce

Here is the star of the show! And once you’ve made this sauce, you will want to pour it over everything! If porcini mushrooms are available, use them.  Cremini, porcini, button, oyster, portobello, these will all work.  I like to use a combo of all the ones I can find at the market.  And here is an even further way to add some intense mushroom flavour: mushroom powder.  Or dried mushrooms which only need a quick whiz in a blender to reduce to small state or coarse powder.  Adding even just a teaspoon or two will take the sauce to the next level.  The other addition to create a far richer sauce is to add either a teaspoon of Better than Beef Bouillon, a few hearty dashes of Worcestershire Sauce, soy sauce or even Maggi.

The other components of this sauce are shallots, garlic, butter, flour, beef stock, Madeira or Marsala, and my final little trick: aged balsamic vinegar.  Not just regular balsamic vinegar.  It must be thick and syrupy to create the layer of flavour I am looking for.  Some recipes call for sugar, but I actually don’t like what sugar does.  It is just plain sweet.  Whereas the syrupy or older balsamic vinegar has not just a sweetness, but an earthy tangy side, which adds depth to the final sauce.

The sauce actually comes together quite quickly.  Have all the ingredients ready to go, and you will be ready to serve it in no time.  Having said this, it can also sit on the back burner, covered, until ready to serve.

What to Serve With Jägerschnitzel

Germans love their dumplings, in all forms!  A bowl of inviting Spätzle (the little dumpling noodle that is just so fun to make) or a platter of Potato Dumplings (Klöße) or mashed potatoes will always make us smile.  If I am making this for a crowd, I always make at least two if not all three of the above!  Or if you want some easy buttered herbed pasta like orzo or egg noodles, go for it.  Even rice will be great. Anything that will soak up the extra sauce is what you are looking for.

On the side, for some greenery, brussels sprouts, green beans, broccoli, all work great.  If you are feeling extra German, go for my Sweet and Sour Red Cabbage, or Tamari and Pomegranate Glazed Baby Beets. Even a hearty Kale and Apple Salad, or other salad is a perfect way to round out this meal.

Final Thoughts

For those who want to serve the Schnitzel as is, a wedge of lemon is all you need.  It really does taste great on its own.

Feel free to make the mushroom sauce all on it’s own to serve over pasta or potatoes for a comforting easy meal. 

If you need a gravy for Turkey dinner, but don’t have any drippings to work with, this sauce is a great substitute.  Just a few changes: Use half the amount of mushrooms and chop them much smaller. Switch the broth or stock to chicken or turkey.  Switch the alcohol to white wine.  Switch the beef bouillon to chicken. And instead of mushroom powder, use poultry seasoning.  Feel free to double the sauce, it keeps great in the fridge.  Just reheat on low, stirring it regularly.  If the reheated sauce needs thinning out, just add a tablespoon of stock or water.  On the other hand, if it needs thickening, just use 1 tablespoon of cornstarch mixed with 2 tablespoons of water in a small bowl and then whisk it through the sauce.

Once you’ve tried this Jägerschnitzel, check out my Mama’s German Beef Rouladen, Mama’s Sauerbraten with Spätzle, German Roasted Potato Salad

If you make this wonderfully rich Jägerschnitzel, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

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Jägerschnitzel, Pork Cutlets with Mushroom Sauce

This classic German dish of crispy breaded cutlets smothered in a rich mushroom sauce has to be experienced! Serve it with your favourite carb, like dumplings, spätzle, mashed potatoes or even buttered herbed egg noodles. Easy for weekdays, but fancy enough for weekend entertaining.

Course Main Course

Cuisine German

Keyword aged balsamic vinegar, cutlets, mushrooms, pork loin chops

Prep Time 30 minutes

Cook Time 30 minutes

Servings 4

Ingredients

Pork Schnitzel

• 4-6 pork loin chops boneless is easiest see Notes
• 2/3 cup AP flour can also use gluten free blend
• 1/4 cup arrowroot starch or cornstarch
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 2/3 cup Panko breadcrumbs or gluten free version
• 2 eggs
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp butter
• 2 tbsp olive oil

Mushroom Sauce

• 16 oz fresh mushrooms ideally a combination of wild and domestic mushrooms like porcini, portobello, cremini, button etc
• 2 slices of bacon cut into small lardons or pieces
• 1 tbsp butter
• 1/4 cup chopped shallots can use 1 small yellow onion, finely diced, instead
• 1 garlic clove minced
• 3 tbsp butter
• 4 tbsp flour can use a gluten free cup for cup version
• 1/4 cup Marsala Madeira or dry Sherry
• 2 cups beef broth
• 1-2 tsp of beef bouillon cube or paste, see Notes
• 1- 1 1/2 tsp aged balsamic vinegar see Notes
• salt and pepper
• fresh chopped thyme
• Fresh chopped parsley for garnish.

Instructions

Pork Schnitzel

1. Combine the flour, arrowroot starch, salt pepper and paprika in a bowl. Divide this between two shallow wide bowls or pie plates. To one of them add the breadcrumbs and stir through evenly.
2. In a third bowl or pie plate whisk the two eggs and season with salt and pepper.
3. Place a cooling rack over a baking sheet.
4. One at a time, place the pork loin chops between wax paper, and use a meat mallet or pound with a rolling pin until the pieces are no thicker than 1/4 inch.

Dredge

1. Take one piece of the pork and place it first into the dish with the flour and starch (no breadcrumbs) patting the flour mixture evenly on both sides. Shake off any excess. Transfer to the egg wash. Let any excess egg drip back into the dish, and transfer to the final dish with the breadcrumbs. Evenly coat, shake off the excess and place onto the cooling rack set over the baking sheet.
2. Repeat with all the remaining meat.
3. Heat the butter and olive oil in a large nonstick skillet over medium high heat. Once the butter is foaming, add the cutlets, in one layer. If necessary you may need to work in batches.
4. Cook on one side for 2-3 minutes, or until golden brown. Adjust the heat if not browning or browning too quickly. Turn over and brown the other side, another 2 minutes or so. Transfer to a paper towel lined baking sheet. Finish with all the meat. Keep warm on the cooling sheet in a 250F oven till the sauce is ready.
5. Alternatively these can be made in advance and re-heated in an air fryer or toaster oven to crisp up again. It won't take long, so keep your eye on them so that they don't overcook and dry out inside.

Mushroom Sauce

1. Slice the mushrooms, either into half slices, or quarter slices if larger. They should all be relatively similar in size, easily bite-size. Set aside.

2. In a large skillet set over medium heat, sauté the bacon till crisped. Add the first tablespoon of butter. Add the shallots and sauté till softened, about five minutes. Don't let the shallots turn brown As soon as they start to turn translucent, add the garlic and cook for another minute.
3. Add the mushrooms, and cook, stirring to move the mushrooms evenly around to start taking on colour and releasing their liquid.
4. Add the remaining butter into the middle of the pan and let it melt into the mushrooms. Sprinkle the flour evenly over everything in the pan. Stir to coat everything, allowing the butter and flour to combine to create a roux. Cook for three minutes to allow the raw flour flavour to cook away.

5. Add the Marsala or Madeira, along with the beef stock and stir through the vegetables and roux. Add the beef bouillon and stir through to melt into the sauce.

6. Cook till thickened, about five to eight minutes. At this point drizzle 1 tsp of aged thick balsamic vinegar into the sauce and stir it through. Taste and see if you would like to add more vinegar.

7. Season with salt and pepper. Finish with fresh thyme.
8. If too thick, thin out with more stock or water. If too thin, whisk 1 tbsp of cornstarch with 2 tbsp of water in a small bowl and then stir into the sauce.
9. The sauce can be made in advance and kept warm on low on the back burner while you finish up dinner.

Serve

1. Serve the cutlets over your carb of choice, with a generous spooning of sauce over the cutlet. Finish with a garnish of fresh chopped parsley.
2. See blog post for more details and suggestions.

Recipe Notes

If you can find fast fry pork loin chops, these will be easy to pound down into the desired thickness. If they are on the smaller side, just arrange for two chops per person.
If you don't have beef bouillon cubes or paste, use a few hearty dashes of Worcestershire sauce, soy sauce or even Maggi.
You want to use aged balsamic vinegar in this instance. The older and more syrupy the better. You only need 1 tsp or so, but you will see how it adds a perfect sweetness as well as a tang to cut through the richness of the sauce.