Why You’ll Love This Recipe
Jägerschnitzel, also known as Hunter’s Schnitzel, is one of those comforting European dishes that feels both rustic and refined. A perfectly breaded schnitzel topped with a rich mushroom sauce delivers deep flavor without complicated techniques. I have prepared this dish several times when I wanted something hearty yet elegant, and it never disappoints. The crisp coating contrasts beautifully with the creamy sauce, while the mushrooms add an earthy depth that makes the dish feel complete. It is ideal for family dinners, special occasions, or even a cozy weekend meal. Despite its impressive presentation, this recipe is very approachable for home cooks. If you enjoy classic comfort food with bold, savory flavors, Jägerschnitzel is a recipe you will return to again and again.
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Jägerschnitzel (Hunter’s Schnitzel) with Classic Mushroom Sauce
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
A classic German dish featuring breaded schnitzel served with a rich mushroom hunter’s sauce made from mushrooms, onions, and cream.
Ingredients
- 4 pork schnitzels (or veal/chicken cutlets)
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups breadcrumbs
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 250 g mushrooms, sliced
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 cup beef or chicken broth
- 1/2 cup heavy cream
- 1 tsp paprika
- 1 tbsp fresh parsley, chopped
Instructions
- Season the schnitzels with salt and pepper.
- Dredge each schnitzel in flour, dip into beaten eggs, then coat with breadcrumbs.
- Heat oil in a large skillet over medium-high heat.
- Fry schnitzels for 3–4 minutes per side until golden brown and cooked through.
- Remove schnitzels and keep warm.
- In the same pan, melt butter and sauté onions until soft.
- Add garlic and mushrooms and cook until mushrooms release moisture.
- Sprinkle in paprika and stir well.
- Pour in broth and simmer for 5 minutes.
- Stir in cream and cook until sauce thickens slightly.
- Spoon the mushroom sauce over the schnitzels.
- Garnish with fresh parsley and serve hot.
Notes
- Traditionally served with spaetzle or boiled potatoes.
- Do not pour sauce directly on schnitzel if you want it extra crispy.
- Chicken schnitzel can be used as an alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pork cutlets
Thin pork cutlets are traditional for Jägerschnitzel and cook quickly while staying tender.
Salt
Salt seasons the meat and enhances all the surrounding flavors.
Black pepper
Black pepper adds gentle heat and depth to both the schnitzel and the sauce.
All-purpose flour
Flour helps the egg adhere to the pork and contributes to the crispy coating.
Eggs
Beaten eggs create a binding layer that allows the breadcrumbs to stick evenly.
Breadcrumbs
Breadcrumbs form the crunchy outer crust that defines a good schnitzel.
Vegetable oil
Oil is used for frying and ensures even browning and crispness.
Butter
Butter adds richness and flavor to the mushroom sauce.
Mushrooms
Mushrooms are the heart of the hunter-style sauce, providing earthiness and texture.
Onion
Onion adds sweetness and depth to the sauce base.
Garlic
Garlic enhances the savory notes of the mushrooms without overpowering them.
Beef broth
Broth creates a flavorful foundation for the sauce.
Heavy cream
Cream gives the sauce its smooth, luxurious texture.
Paprika
Paprika adds warmth and subtle color to the sauce.
Fresh parsley
Parsley adds freshness and a touch of brightness before serving.
Directions
Begin by patting the pork cutlets dry and seasoning both sides with salt and black pepper. Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dredge each cutlet in flour, dip into egg, then coat thoroughly with breadcrumbs, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium heat. Fry the breaded cutlets until golden brown and crispy on both sides. Transfer to a plate and keep warm.
In the same skillet, reduce the heat slightly and add butter. Sauté the onions until soft, then add garlic and mushrooms. Cook until the mushrooms release their moisture and begin to brown. Sprinkle in paprika, then pour in the beef broth, scraping the pan to release any browned bits. Simmer briefly, then stir in the heavy cream and cook until the sauce thickens slightly.
Serve the schnitzel hot, spooning the mushroom sauce generously over the top. Garnish with fresh parsley.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and Timing
This recipe serves 4 people. Preparation takes about 20 minutes, with a cooking time of approximately 25 minutes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the schnitzel in the oven to restore crispness and warm the sauce gently on the stovetop.
Variations and Customizations
Jägerschnitzel can be adapted in several ways while keeping its traditional character. Veal or chicken can be used instead of pork for a lighter version. For a deeper mushroom flavor, mix different varieties such as cremini and porcini. If you prefer a less creamy sauce, omit the cream and reduce the broth for a lighter gravy-style topping. You can also add a splash of white wine to the sauce for added complexity. Each variation maintains the essence of the dish while allowing it to suit your taste.
Nutrition and Dietary Info
This dish contains gluten, dairy, and eggs. It is protein-rich and satisfying. Gluten-free breadcrumbs and flour can be used if needed.
Expert Tips & Customizations
Pound Evenly
Even thickness ensures quick, uniform cooking.
Do Not Crowd the Pan
Fry schnitzels in batches for maximum crispness.
Season Every Layer
Light seasoning at each step builds better flavor.
Serve Immediately
Schnitzel is best enjoyed fresh and crisp.
FAQs
What does Jägerschnitzel mean?
It translates to Hunter’s Schnitzel, referring to the mushroom sauce.
Can I use chicken instead of pork?
Yes, chicken works very well as a substitute.
What mushrooms are best?
Button or cremini mushrooms are most commonly used.
Can I make this ahead of time?
The sauce can be made ahead, but schnitzel is best fried fresh.
Is this dish spicy?
No, it is savory rather than spicy.
Can I bake the schnitzel?
Yes, but frying provides the best texture.
What sides pair well with this dish?
Potatoes, spaetzle, or green beans pair perfectly.
Can I freeze Jägerschnitzel?
Freezing is not recommended due to texture changes.
How thick should the cutlets be?
About ¼ inch thick after pounding.
Can I use panko breadcrumbs?
Yes, panko creates an extra-crispy crust.
Conclusion
Jägerschnitzel (Hunter’s Schnitzel) is a classic dish that delivers comforting flavors and satisfying texture in every bite. With its crispy coating and rich mushroom sauce, it is a timeless recipe that brings traditional German cooking straight to your table.
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