German Hunter's Schnitzel (Jägerschnitzel)
Jägerschnitzel Say it: YAY-ger-SHNIT-sel
Jägerschnitzel is a German classic of pounded pork cutlet, breaded and pan-fried until crisp, then served under a creamy mushroom sauce. The name means 'hunter's schnitzel,' and the earthy sauce is built from mushrooms, onion, butter and cream. It is a hearty main served in homes and country restaurants, often with fries, Spätzle or boiled potatoes. The contrast of crisp crumb and silky sauce makes it satisfying.
German Hunter's Schnitzel (Jägerschnitzel)
Jägerschnitzel
Pronounced YAY-ger-SHNIT-sel
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Schnitzel
Breading
Mushroom sauce
Method
Pat the pork cutlets dry and season both sides with salt and pepper. Place each between two sheets of plastic wrap and pound to an even ¼ inch (6 mm) thickness.
Set up three shallow dishes. one with the ½ cup (60 g) flour, one with the beaten eggs, and one with the breadcrumbs. Dredge each cutlet in flour and shake off the excess, dip it into the egg, then press it firmly into the breadcrumbs so the coating is even. Rest the breaded cutlets on a wire rack.
Heat ¼ cup (60 ml) of the oil in a large skillet over medium-high until shimmering. Fry the schnitzels in batches, adding more oil as needed, for 2 to 3 minutes per side, until deep golden and crisp at the edges. Drain on paper towels and keep warm.
Wipe out the skillet, add the butter and melt over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent. Add the mushrooms and cook for 6 to 8 minutes, until browned and their moisture has evaporated, then season with salt and pepper.
Sprinkle the 1 tbsp (8 g) flour over the mushrooms and stir for 1 minute. Pour in the stock, scraping up the browned bits, and simmer for 3 to 4 minutes, until slightly thickened.
Stir in the cream and simmer for 2 to 3 minutes, until the sauce coats the back of a spoon. Taste and adjust salt and pepper, then stir in 1 tbsp of the parsley.
Spoon the mushroom sauce over the warm schnitzels, or serve it alongside so the crust stays crisp. Garnish with the remaining parsley and serve immediately.
Regional variant: East German Jägerschnitzel (DDR-Jägerschnitzel)
In the former East Germany, Jägerschnitzel is made with thick slices of Jagdwurst (smoked sausage) instead of pork cutlets. Bread and fry 1 lb (450 g) Jagdwurst cut into ½-inch (1 cm) slices as above. Serve with a tomato sauce made by sautéing 1 chopped onion in oil, adding 2 tbsp tomato paste and one 14-oz (400 g) can chopped tomatoes, simmering for 15 minutes, and seasoning with salt, pepper and a pinch of sugar; serve with spaghetti.
Cook's notes
- Fry in batches and keep the oil hot; crowding the pan steams the crumbs instead of crisping them.
- Pound the pork to an even thickness so the cutlets cook through before the breading burns.
- For the crispest coating, use dry breadcrumbs and press them on firmly; fresh breadcrumbs absorb more fat and soften quickly.
Serve with
Fries, Spätzle or boiled potatoes, with a green salad or pickled cucumber; a cold lager or dry Riesling.
Make ahead and storage
Bread the schnitzels up to 4 hours ahead and refrigerate on a wire rack; the mushroom sauce can be made 1 day ahead and reheated gently. Fry the schnitzels just before serving so the coating stays crisp.
