Jagerschnitzel recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

This is a delicious dish I ordered again and again when I was in Germany. It is best served with chips to clean up the remaining gravy and a nice green salad.

474 people made this

IngredientsServes: 4

  • 100g breadcrumbs
  • 1 tablespoon flour
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 4 pork escalopes or loin steaks, pounded thin
  • 1 egg, beaten
  • 1 medium onion, diced
  • 1/2 (300g) tin chopped mushrooms
  • 350ml water
  • 1 beef stock cube
  • 1 tablespoon cornflour
  • 125ml soured cream

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. In a shallow dish, mix together the breadcrumbs and flour. Season with salt and pepper. Place the egg in a separate dish.
  2. Heat oil in a large frying pan over medium-high heat. Dip pork in egg, then coat with the breadcrumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
  3. Remove the pork to a platter and keep warm. Add onion and mushrooms to the pan and cook until lightly browned. Pour in water and dissolve the stock cube. Simmer for about 20 minutes. Stir together the cornflour and soured cream; stir into the pan. Cook over low heat until thickened but do not boil. Spoon over the pork and serve immediately.

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Reviews & ratingsAverage global rating:(535)

Reviews in English (404)

Altered ingredient amounts.Oh - in addition, any leftover sauce is lovely reheated and served on a jacket potato-28 Nov 2009

The only changes I made to the recipe were to add fresh mushrooms and a squirt of tomato puree to the sauce. My very particular 12 year old ate all of it so very happy.-08 May 2018

This recipe is delicious, it was throughly enjoyed by all. Will definitely be making this again.-15 May 2015

German Schnitzel Recipe

Oma's easy German Schnitzel recipe is a perfect addition to your German food recipe collection. In fact, it's the easiest way to make the perfect Schnitzel!

Schnitzel are really just thin cutlets and can be made from veal, pork, chicken, turkey . just about any kind of meat. They are pounded thin with a meat hammer to tenderize, then breaded, and fried.

It doesn't get much easier than that, especially if you can buy your schnitzel already tenderized. How to make schnitzel really isn't rocket science! 

One of the most popular traditional recipes is for Jägerschnitzel (Hunter's Schnitzel). This is served with a most wonderful mushroom sauce. 

For this type of schnitzel, it's normally a breaded one that is made. However, sometimes its served with un-breaded meat, making it a quicker and easier version than the breaded one.

You choose your fav. Mine? The breaded one that I've given below. It's German food at its best.


Step 1

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Recipe Summary

  • 1 ½ pounds veal cutlets
  • ½ cup all-purpose flour
  • 3 tablespoons grated Parmesan cheese
  • 2 eggs
  • 1 teaspoon minced parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pinch ground nutmeg
  • 2 tablespoons milk
  • 1 cup dry bread crumbs
  • 6 tablespoons butter
  • 4 slices lemon

Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.

In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Click below to see feedback and photos from other visitors.

Yum! Not rated yet
As a Bavarian-American, it's really difficult to convince any American that anything authentic "schnitzel" is NOT a hot dog in a prätzel bun from the fast &hellip

not the same Not rated yet
I tried this last night and the sauce is nowhere near what it should be - not an authentic mushroom sauce at all. I was disappointed.

Bad!! Not rated yet
This is not what I was accustom to when I lived in Germany. The sauce was always brown and full of flavor. This sauce had no taste no matter how much salt &hellip

Try it with moose Not rated yet
I love Jagerschnitzel, but I'm an Alaskan, so I don't do store bought meat much. I can tell you this is just, if not more, awesome with moose as the meat. &hellip

This sounded more difficult than it actually was, so I had a free Saturday afternoon and tried it out. My husband had invited people to dinner, so I doubled &hellip

lower fat version Not rated yet
use yoghurt instead of cream, then add white sauce thickener. lovely!

Jagerschnitzel Recipe

Yah! Another German recipe!! I love this with red cabbage salad. Mmmm! And a great German bock beer.

  • pork
  • veal
  • german
  • fast
  • mushroom
  • bacon
  • thyme
  • porkveal
  • stovetop
  • german
  • pork
  • veal
  • german
  • fast
  • mushroom
  • bacon
  • thyme
  • porkveal
  • stovetop
  • german

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 lb. boneless pork or veal cutlets
  • 2 eggs (beaten)
  • 1/2 cup bread crumbs
  • oil
  • 2 oz bacon (diced)
  • 4 oz onions (chopped)
  • 8 oz mushrooms (sliced)
  • 1 Tbsp tomato paste
  • 1/2 cup water
  • 1/2 cup dry wine
  • dash of thyme
  • pepper
  • salt
  • 1/2 tsp paprika
  • 1 Tbsp parsley
  • 2 Tbsp sour cream


  • 1 lb. boneless pork or veal cutletsshopping list
  • 2 eggs (beaten) shopping list
  • 1/2 cup bread crumbs shopping listshopping list
  • 2 oz bacon (diced) shopping list
  • 4 oz onions (chopped) shopping list
  • 8 oz mushrooms (sliced) shopping list
  • 1 Tbsp tomato pasteshopping list
  • 1/2 cup watershopping list
  • 1/2 cup dry wineshopping list
  • dash of thymeshopping listshopping listshopping list
  • 1/2 tsp paprikashopping list
  • 1 Tbsp parsleyshopping list
  • 2 Tbsp sour creamshopping list

How to make it

  • Heat oil in a large skillet over medium high heat.
  • Pound cutlets with a meat tenderizer to flatten them.
  • Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.
  • Place cutlets into skillet and fry until golden brown (1-2 minutes on each side).
  • Remove the meat from the skillet and drain on paper towels.
  • Keep the meat warm in the oven while you make the gravy.
  • Sauté bacon and onions until golden brown.
  • Add tomato paste and mushrooms, and sauté over a low heat.
  • Add wine, water and seasonings let simmer for about 5 minutes. Stir in the sour cream.
  • Pour over Schnitzel just before serving.
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It's even better with a homemade AltBier. )

Please your welcome to call me Shawn.
Lets do some cooking.:)

The Cook

The Rating

It's even better with a homemade AltBier. )

Please your welcome to call me Shawn.
Lets do some cooking.:)

this is one of my favorite German dishes - that you for the post. I never knew how to make it!

I made this for my family this last weekend. It came out great! Everyone loved it, all was gone, but picture this - I'm cleaning the kitchen and I'm putting the wine in the fridge. right on the front, top shelf is the sour cream! Did I forget the . more

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A true 4-star recipe! The cutlets are prepared simply, but the sauce puts it over the top. Use real mushrooms and only a small onion. I also used beef broth in place of bullion cubes, and flour works just as well as cornstarch. I had the sour cream ready but I forgot to add it (whoops!), and it still came out great!

This was one of the very few German foods I grew up with that I actually liked, so I was eager to make this for my gang. Altho my pork was sliced very thinly, five minutes per side left the meat still very pink. I used fresh mushrooms and fat free/low sodium chicken broth instead of the bouillon. Because the pork was still rare, I added a can of C of M soup to the sauce and simmered the meat in the sauce until it was done. Still in all, this was a wonderful recipe that my whole family loved. Thank you!

My husband's father was stationed with the Air Force in Germany when my husband was very young, so a lot of his "comfort food" is German. As someone who has in lived in the South all my life, cooking is a big part of my life and I wanted to find some recipes to make for him. This recipe was easy to do and, according to him, was what he remembered. We had it with steak fries, a German spinach casserole and Apple Strudel. It was a great hit with my whole family.

This is fantastic, and tastes very much like what I used to buy at the butcher shop while living in Germany! I made two changes--used fresh mushrooms instead of canned and I used the thin ɻreakfast style' pork slices so that I wouldn't have to pound the meat. To make an even thicker, crispier crust, I dipped the pork in the egg and then in the breadcrumbs, and then did that again. I had this as the main dish for my "Oktoberfest"-themed cooking club, and it was a raving success--especially for a bunch of women who are not big fans of fried meat! I served it with Spaetzle and Rotkohl (red cabbage). I've made it several times for family and friends, and it turns out excellent every time. Thanks for the great recipe!

This recipe was a hit at my annual wine and cheese party. We had alot of german people there, and they thought it was right from Germany. I would suggest using fresh button mushrooms, instead of canned. Angela Himmeroder

My husband and I recently returned from 2 weeks in the Bavarian region of Germany. I discovered Jagerschnitzel the first day and was hooked. I ate it at 4 different restaurants (from a five star restaurant down to a truck stop). It was different each time. This is an excellent version, I may add a little additional seasoning to the gravy to make it absolutely perfect. As a side note, we prefer to make Spaetzle with the schnitzel.

We thought this was very good and would not change a thing. I was born in Germany and this is very close to authentic. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. Thanks

People Often Ask:

Yes! Although it may not be “Jägerschnitzel” in the strictest sense, it will still be absolutely delicious. I would recommend using butterflied chicken breast.

Certainly! If you are looking to reduce the fat content, baking is a great alternative cooking method. Preheat your oven to 425ºF. Line a baking try with parchment paper and lightly brush with oil. Then place your schnitzels on the tray. Bake 10 minutes, turn, and bake for another 10 minutes.

As with any fried foods, this is really best eaten fresh, so I recommend cooking what you will eat in one sitting. If you do happen to have leftovers, refrigerate them for up to 3 days in an airtight container. Reheat over medium heat in a lightly oiled skillet.

Now all that is left, my dear friends, is garnish with some parsley and dig in with some nice chilled beer… Guten Appetit!!

4 pork fillets
(approx. each 200g)
salt and pepper
100g mushrooms, sliced
4 tbsp oil
1/2 bunch parsley, chopped
100ml sherry
150ml meat broth
100ml cream
1 onion, finely chopped

Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper.

Heat the oil in the pan and when hot fry the Schnitzel on both sides until brown and cooked through. Take the meat from the pan and keep warm.

Fry the finely chopped onion and mushrooms for a couple of minutes. Then add the sherry to the pan and bring to the boil. Then add the meat broth and cream. Heat the sauce through, but do not boil. Lastly add the parsley.

Serve the mushroom sauce with the Schnitzel and enjoy a favourite German recipe.

Making the Mushroom Sauce:

While the pork was cooking, I combined the chicken broth, Bisto, and sour cream in a measuring cup, and set it aside.

Then, when all of the pork was cooked, I poured the remaining oil from the skillet, and added the unsalted butter. I turned the heat up to high, and added the mushrooms. I cooked the mushrooms, stirring frequently until all of their liquid had evaporated. This took several minutes. After that, I added the Madeira, and continued cooking the mushrooms over high heat until most of the Madeira had evaporated. This took several additional minutes. Finally, I lowered the heat to medium and added the chicken broth mixture. I cooked the mushroom sauce, stirring frequently until it was thick and bubbly.

Watch the video: Classic WIENER SCHNITZEL - A Step by Step Recipe (December 2021).