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Jagerschnitzel and Mushroom Sauce

Jägerschnitzel, or “hunter’s schnitzel,” is a hearty German dish that takes the beloved breaded cutlet to a more rustic, deeply flavorful level. While its cousin, the Wienerschnitzel, is known for its elegant simplicity, Jägerschnitzel embraces a rich, savory mushroom sauce that feels like a taste of the forest
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • FOR THE SCHNITZEL
  • 4 Pork Cutletss 6 ounces each.
  • 1 Cup Flour
  • 2 Eggs Beaten.
  • 1 1/2 Cups Panko Breadcrumbs
  • 4 Tbl Butter
  • Salt & Pepper to Taste
  • For The Mushroom Sauce
  • 2 Tbl Butter
  • 1 Onion Small and finely chopped.
  • 12 Ounces Mushrooms Sliced (a mix of button, cremini, or wild if available).
  • 2 Cloves Garlic Minced.
  • 1 Tbl Flour
  • 1/2 Cup White Wine Dry.
  • 1 1/2 Cups Beef Broth You can also use chicken broth.
  • 1/2 Cup Heavy Cream
  • 1 Tsp Dijon Mustard
  • Fresh Thyme or Parsley Chopped.
  • Salt and Pepper to Taste

Method
 

  1. Prepare the schnitzel:
    Place cutlets between two sheets of plastic wrap and pound until about ¼ inch thick.
    Season lightly with salt and pepper.
    Set up a breading station: flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
    Dredge each cutlet in flour, dip it in egg, and coat with breadcrumbs. Do not press the crumbs too firmly.
  2. Cook the schnitzel:
    Heat butter or oil in a large skillet over medium-high heat.
    Fry schnitzels until golden brown on both sides, about 3 minutes per side.
    Transfer to a warm plate and keep loosely covered.
  3. Make the mushroom sauce:
    In the same skillet, melt butter. Add onions and cook until soft.
    Add mushrooms and cook until browned, about 5–7 minutes. Stir in garlic.
    Sprinkle with flour, stir, then deglaze with wine (if using).
    Add broth and simmer until slightly thickened.
    Stir in cream, mustard (optional), thyme or parsley. Adjust seasoning with salt and pepper.
  4. Assemble:
    Spoon mushroom sauce generously over schnitzels.
    Serve with spaetzle, mashed potatoes, or buttered noodles, and a side of red cabbage or salad.

Notes

Since Jägerschnitzel is earthy, creamy, and savory, it pairs well with wines that can either complement the mushrooms or cut through the richness:

White Wines

  • Riesling (Dry or Off-Dry, German): Crisp acidity with a touch of fruit balances the creamy mushroom sauce.
  • Chardonnay (Unoaked): Clean and fresh, it adds brightness without overwhelming the dish.

Red Wines

  • Pinot Noir (German Spätburgunder or Burgundy): Light, earthy, and fruity—perfect with mushrooms.
  • Gamay (Beaujolais): Light-bodied, fruity, and vibrant, offering a playful contrast to the rich sauce.