Jaeger Schnitzel Recipe – German Special
Jaeger Schnitzel, or “Hunter’s Schnitzel,” is a hearty German dish that takes the classic schnitzel and adds a rich, flavorful mushroom gravy. This comforting meal combines tender, breaded pork or veal cutlets with a savory sauce made from sautéed mushrooms, onions, and a splash of white wine or broth. It’s perfect for a satisfying dinner and pairs wonderfully with potatoes, spaetzle, or a fresh salad.
- Prep Time30 min
- Cook Time2 hr
- Total Time2 hr 30 min
For the Schnitzel:
- 4 boneless pork or veal cutlets (about 4-6 ounces each)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese (optional)
- ½ cup vegetable oil (for frying)
For the Jaeger Sauce:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces (225g) mushrooms, sliced (cremini or button mushrooms work well)
- 1 cup white wine or chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Prepare the Schnitzel:
Place each cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the cutlets to an even thickness of about ¼ inch (6mm). Season both sides with salt and pepper.
Set up a breading station with three shallow dishes:
In the first dish, place the flour.
In the second dish, beat the eggs.
In the third dish, combine the breadcrumbs and Parmesan cheese if using.
Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, then coat thoroughly with the breadcrumb mixture.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the cutlets for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain.
Make the Jaeger Sauce:
In the same skillet used for the schnitzel, melt the butter over medium heat.
Add the chopped onion and cook for about 3-4 minutes, or until softened.
Add the garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are browned and tender.
Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard and thyme.
If you prefer a thicker sauce, sprinkle the flour over the mixture and stir well, allowing it to cook for 1-2 minutes. Otherwise, let the sauce simmer and reduce slightly for about 5 minutes.
Season the sauce with salt and pepper to taste.
Serve:
Place the cooked schnitzels on serving plates.
Spoon the Jaeger sauce over the schnitzels.
Garnish with chopped fresh parsley.
Recipe Notes:
For extra flavor, you can deglaze the pan with a splash of sherry or white wine after cooking the mushrooms and onions.
Adjust the thickness of the sauce by adding more or less flour or broth, depending on your preference.
If you’re preparing this dish in advance, keep the schnitzels and sauce separate until ready to serve to prevent the breading from getting soggy.
