German Jaegerschnitzel With Mushroom Sauce Recipe

Schnitzel with two sauces
Louise Heusinkveld/Getty Images
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 1 pound (4 servings)
Ratings (60)

Jaegerschnitzel or Jägerschnitzel (meaning "hunter's cutlets" in English) is a traditional German dish of creamy mushroom sauce served with meat cutlets.

Several other variations of this recipe exist, for example, with bacon or red wine, but the most common sauce is sautéed mushrooms with white wine and cream. These can be common button mushrooms, pfifferlinge (chanterelles), or mixtures of several mushrooms.

You also can bread the cutlets if you like. The sauce is very good as an omelet filling, too.

This dish is an excellent companion to your favorite mashed or fried potato recipe. 

What You'll Need

  • For the Jaeger Sauce:
  • 1 tablespoon butter (unsalted)
  • 1 small shallot (or 1/2 cup chopped onion)
  • 8 ounces mushrooms (sliced, your choice of variety)
  • 1/2 cup broth (vegetable or beef)
  • 1/2 cup white wine
  • 1/2 cup + 2 tablespoons half-and-half (or cream, divided)
  • 2 tablespoons flour (all-purpose flour or brown rice flour)
  • 3 tablespoons parsley (fresh, chopped)
  • 1/4 teaspoon salt
  • Pepper to taste (freshly ground)
  • For the Schnitzel:
  • 1 pound pork (cutlets, from roast cut 1/4- to 1/2-inch thick)
  • 3 tablespoons flour (all-purpose or brown rice flour)
  • 1/4 teaspoon salt
  • Pepper to taste (freshly ground)
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 2 tablespoons butter (unsalted)

How to Make It

Make the Jaeger Sauce

  1. Heat the butter in a skillet over medium heat.
  2. Add the shallot or onions and sauté until translucent.
  3. Place the sliced mushrooms in the pan and brown for 5 minutes, stirring occasionally.
  4. Pour in the broth and white wine and cook for 3 minutes.
  5. Add 1/2 cup of half-and-half or cream, bring the mixture to a boil, lower the heat and simmer for several minutes.
  6. In a small, separate bowl, mix the remaining 2 tablespoons half-and-half or cream with 2 tablespoons of flour.
  1. Add the flour slurry to the mushroom mixture and bring to a boil, stirring to avoid clumps.
  2. Add the fresh chopped parsley.
  3. Season with salt and freshly ground pepper.
  4. Turn off the heat and cover the pan with aluminum foil to keep warm while cutlets are cooked.

Make the Schnitzel

  1. Lay the pork cutlets out on a cutting board. 
  2. Cover the cutlets with plastic wrap and use a kitchen mallet or your fist to pound the cutlets until thin (1/4-inch thick or less) 
  3. In a separate bowl, whisk together 3 tablespoons flour, salt, pepper, and cayenne pepper and set aside.
  4. Melt the 2 tablespoons of unsalted butter in a medium-sized skillet. 
  5. Dip each cutlet into the flour mixture. Shake off the excess, place in the skillet and sauté in the butter for 3 minutes on each side or until the pork cutlets are cooked through.
  6. Remove from heat and transfer to a serving platter. Retrieve the still warm creamy jaeger sauce and pour it over the cooked cutlets and serve.


Nutritional Guidelines (per serving)
707 Calories
41g Fat
40g Carbs
38g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)