German Jaegerschnitzel With Mushroom Sauce

By
Jennifer McGavin
Jennifer McGavin
Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.
Learn about The Spruce Eats' Editorial Process
Updated on 10/11/21
Jaegerschnitzel with mushroom sauce recipe

The Spruce Eats / Katarina Zunic

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
535 Calories
32g Fat
33g Carbs
25g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 535
% Daily Value*
Total Fat 32g 40%
Saturated Fat 13g 63%
Cholesterol 84mg 28%
Sodium 451mg 20%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 25g
Vitamin C 9mg 43%
Calcium 102mg 8%
Iron 4mg 21%
Potassium 706mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

For the Jaeger Sauce:

  • 1 tablespoon unsalted butter

  • 1 small shallot, chopped, or 1/2 cup chopped onion

  • 8 ounces mixed mushrooms, sliced

  • 1/2 cup vegetable broth, or beef broth

  • 1/2 cup white wine

  • 1/2 cup plus 2 tablespoons half-and-half, or cream, divided

  • 2 tablespoons all-purpose flour, or brown rice flour

  • 3 tablespoons fresh parsley, chopped

  • 1/4 teaspoon kosher salt

  • Freshly ground black pepper, to taste

For the Schnitzel:

  • 1 pound pork cutlets, from roast cut 1/4- to 1/2-inch thick

  • 3 tablespoons all-purpose flour, or brown rice flour

  • 1/4 teaspoon kosher salt

  • Freshly ground black pepper, to taste

  • 1/4 teaspoon cayenne pepper, or to taste

  • 2 tablespoons unsalted butter

Steps to Make It

Make the Jaeger Sauce

  1. Gather the ingredients.

    Ingredients for Jaegerschnitzel sauce
    The Spruce Eats / Katarina Zunic

  2. Heat the butter in a skillet over medium heat.

    Skillet
    The Spruce Eats / Katarina Zunic

  3. Add the shallot or onions, and sauté until translucent.

    Add shallots
    The Spruce Eats / Katarina Zunic

  4. Place the sliced mushrooms in the pan, and brown for 5 minutes, stirring occasionally.

    Sliced mushrooms
    The Spruce Eats / Katarina Zunic

  5. Pour in the broth and white wine, and cook for 3 minutes.

    Pour in broth
    The Spruce Eats / Katarina Zunic

  6. Add 1/2 cup of half-and-half or cream, bring the mixture to a boil, lower the heat, and simmer for several minutes.

    Add cream
    The Spruce Eats / Katarina Zunic

  7. In a small, separate bowl, mix the remaining 2 tablespoons half-and-half or cream with 2 tablespoons of flour.

    Mix cream and flour
    The Spruce Eats / Katarina Zunic

  8. Add the flour slurry to the mushroom mixture, and bring to a boil, stirring to avoid clumps.

    Add flour slurry
    The Spruce Eats / Katarina Zunic

  9. Add the fresh chopped parsley. Season with salt and freshly ground pepper.

    Add parsley
    The Spruce Eats / Katarina Zunic

  10. Turn off the heat, and cover the pan with aluminum foil to keep the sauce warm while the cutlets are cooking.

    Turn off heat
    The Spruce Eats / Katarina Zunic

Make the Schnitzel

  1. Gather the ingredients.

    Gather ingredients
    The Spruce Eats / Katarina Zunic

  2. Lay the pork cutlets out on a cutting board. 

    Lay pork cutlets out
    The Spruce Eats / Katarina Zunic

  3. 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) 

    Cover the cutlets
    The Spruce Eats / Katarina Zunic

  4. In a separate bowl, whisk together the 3 tablespoons flour, salt, pepper, and cayenne pepper, and set aside.

    Whisk together flour, salt, pepper
    The Spruce Eats / Katarina Zunic

  5. Melt the unsalted butter in a medium-sized skillet. 

    Melt butter
    The Spruce Eats / Katarina Zunic

  6. Dip each cutlet into the flour mixture, and shake off the excess.

    Dip cutlet
    The Spruce Eats / Katarina Zunic

  7. Place in the skillet, and sauté in the butter for 3 minutes on each side or until the pork cutlets are cooked through.

    Place in skillet
    The Spruce Eats / Katarina Zunic

  8. Remove from heat, and transfer to a serving platter.

    Remove from heat
    The Spruce Eats / Katarina Zunic 

  9. Retrieve the still warm creamy jaeger sauce, pour it over the cooked cutlets, and serve.

    Retrieve sauce
    The Spruce Eats / Katarina Zunic

  10. Enjoy!