Jaeger Schnitzel Recipe – German Special
Jäger Schnitzel is a beloved German dish famous for its crispy breaded pork or veal cutlets, topped with a creamy mushroom “Hunter” sauce that brings deep, earthy flavor. Sautéed mushrooms, fragrant garlic, and shallots combine with butter and sour cream for a luscious sauce that is both comforting and elegant. Served with spätzle or potato salad, this schnitzel delivers satisfying texture and rich taste. Whether served for a cozy family dinner or a festive gathering, it’s a German classic that never fails to impress.
- 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:
Meat Choice & Tenderizing: Use pork or veal cutlets; pound them uniformly thin (about ¼-inch) for quick, even cooking and tenderness.
Bread Crumb Coating Tip: Use flour → beaten egg → fine breadcrumbs sequence; pressing breadcrumbs firmly helps achieve a crispy crust.
Mushroom Variations: Button mushrooms or cremini work well; for deeper flavor try wild mushrooms or a mix; sauté in butter for richness.
Sauce Consistency: If Hunter sauce seems too thin, reduce over medium heat or whisk in a small roux (flour + butter) to thicken; adjust sour cream addition to maintain creaminess without curdling.
Serving Suggestions: Serve hot; traditional accompaniments include spaetzle, buttered egg noodles, mashed potatoes, red cabbage or even a side of pickles to cut richness.
