Jagerschnitzel is probably one of the most iconic German dishes. It's the ideal marriage of a great German schnitzel served with the most delectable mushroom gravy.
This classic German recipe features the authentic Jägerschitzel with brown mushroom gravy. Surprise your family and friends with this traditional German dish that tastes like it came from a cozy German Gasthaus.
All schnitzel variations are divinely delicious, but jager schnitzel is on the top of the popularity scale. There’s probably not a single person who visited Germany without having at least heard of the famous Jägerschnitzel.
However, not all jagerschnitzel in Germany are prepared in the same way. The traditional schnitzel dish comes in five varieties. Learn more about the jagerschnitzel varieties in the section "Cultural background."
In the western part of Germany, the famous pork dish is traditionally served with one of two varieties of German mushroom gravy for schnitzel. A brown mushroom sauce or a creamy mushroom gravy. In my opinion, both are equally delicious.
Each of these sauces can be served with either breaded pork cutlets or unbreaded pork chops. Schnitzel without breading has grown in popularity in Germany over the last few decades because it takes less time to prepare and contains fewer carbs and calories.
Jägerschnitzel is a completely different dish in the former GDR (East-Germany).
In the eastern part of Germany, this dish consists of a breaded slice of Jagdwurst (chasseur sausage) served with noodles and an aromatic tomato sauce.
This post features the recipe for the breaded schnitzel with the brown jager sauce. You can find the recipe for the creamy mushroom sauce here.
"Jäger" is the German word for hunter and "Schnitzel" refers to a thin slice piece of meat.
The Umlaut "ä" is pronounced like the American "a". Listen to the audio file to hear how to say Jägerschnitzel in German.
Pork cutlets are the traditional schnitzel base for this recipe. However, other types of meat can be used.
- pork cutlets
- bread crumbs
What Type of Meat Is Used For Jager Schnitzel?
Traditionally, boneless pork cutlets are used to make German pork schnitzel for this dish. However, bone-in pork chops can also be used. I love purchasing a whole pork loin and cutting my own pork cutlets. This is significantly less expensive, and you can cut the meat to the desired thickness. Check out this post to learn how to make the perfect German schnitzel: German Schnitzel - Authentic German Pork Schnitzel Recipe
Other Meat Choices
Other meats can be served with the delicious jager sauce instead of the traditional pork schnitzel.
Pork Steaks - Grilled pork steaks are a delicious base for jager sauce.
Chicken - chicken breast makes an excellent breaded schnitzel. Cut the breast in half and pound to desired thickness.
Veal & Beef - all German schnitzel variations can also be made with thin slices of veal or beef.
Sausages - bratwurst and other sausages are a great alternative and quick dinner option.
Vegan & Vegetarian - The delicious jager gravy pairs well with tofu. Make sure to use vegetable broth instead of beef stock in the gravy recipe.
Jager Schnitzel Sauce Ingredients
You only need a few basic ingredients to make authentic German jager sauce:
- tomato paste
- red wine or dark sauce base
- beef stock
- Worcestershire sauce (optional)
- paprika powder
See recipe card for quantities.
If you order a jagerschnitzel in Germany, you will either get a schnitzel served with a creamy or brown mushroom gravy. This recipe features the brown mushroom sauce version of jager sauce. You can find the recipe for creamy hunter sauce here.
Bacon Mushroom Gravy: Some traditional German recipes call for bacon in the gravy, while others do not. This recipe does not include bacon, but if you enjoy it, you can add it. Tips for adding bacon can be found in the instructions below.
Jager Sauce Step-by-Step Instructions
This brown jager mushroom sauce is very simple to prepare. Follow these easy recipe steps to impress your friends and family with a delicious, authentic German sauce.
Step 1: Using a damp kitchen towel, clean the mushrooms. Remove the stems and cut them into ¼-inch wide slices.
Heat the vegetable oil in a non-stick frying pan and fry the mushrooms in batches until golden brown but still firm.
Step 2: Set the mushrooms away and melt butter in the same pan. Chop the onion and fry it in the butter over medium heat until translucent.
Step 3: Add tomato paste and fry for a couple of minutes with the onions and then stir in the flour.
Step 4: Deglaze with red wine and beef stock.
Step 5: Season with salt, pepper, paprika powder, thyme, and Worcestershire sauce and allow to simmer for 5 – 10 minutes on medium heat.
Step 6: Allow to simmer for 5 minutes, or until the mushrooms are soft to the bite.
Bacon: If you love bacon, include some. It will be delicious! Chop about 3.5 oz. of bacon into small cubes and fry them with the onions in step 2.
Jager Sauce Video Tutorial
What Type of Mushrooms Are Used For Jager Gravy?
For a simple quick sauce I love to use brown cremini mushrooms. But you can also use white champignons.
A fancier version with chanterelles or a variety of fresh mushrooms is also delicious.
This will elevate this jager sauce to the level of Gourmet Jägerschnitzel found in Germany's star-rated restaurants.
Give Your Gravy a Gourmet Upgrade
I use 4 cubes of dark sauce base plus ¼ cup red wine and ⅛th cup port wine to make an even richer and more indulgent version of this brown jaeger gravy.
Making German schnitzel with a Jägersauce requires only a few simple kitchen tools that you most likely already have.
- paper towel
- small mixing bowl
- pastry or basting brush
- 3 deep plates
- large pan
- 2 forks or spatula to turn the meat
- cutting board
- large pan
- cooking spoon
German schnitzel is best served immediately after frying, but it can be refrigerated for up to two days. Leftovers are great for sandwiches and can be eaten hot or cold.
Reheat breaded pork cutlets in a little butter over medium heat. The breading tends to become soggy when reheated in the microwave.
The sauce can be refrigerated for up to three days. Leftover sauce is delicious with noodles, rice or potatoes and can be served on its own or with sausages or other meat dishes.
Leftover sauce and pork chops can be stored in the freezer. Freeze the sauce in an airtight container. Breaded pork chops keep best if wrapped individually in plastic wrap and placed in a freezer bag or airtight container.
There are virtually no sides that do not complement the delicious schnitzel specialty. This dish pairs also well with potato dumplings, bread dumplings, rice or even with just a slice of homemade German potato bread.
In Germany, an entree is usually served with more than just a starchy side. Typically, the dish will include a vegetable or salad side. This carrot and pea side dish or a German salad platter are my favorites, but you can also make just a simple side salad.
Jagerschnitzel - Authentic German Recipe
Ingredients for Breaded German Schnitzel
- 6 boneless pork cutlets
- 2 tbsp. yellow mustard
- 2 tsp. coarse Kosher salt
- 1 tsp. coarse black pepper
- 2 tsp. paprika powder
- 2 eggs
- 1 tbsp. milk
- ¾ cup all-purpose flour
- 1 ½ cups plain bread crumbs
- 4 tbsp. lard or neutral vegetable oil
- 4 tbsp. butter
Ingredients for Brown Jager Sauce
- 16 oz. cremini mushrooms fresh
- 1 tbsp. vegetable oil
- 2 tbsp. butter
- 1 medium white or yellow onion
- 1 ½ tsp. tomato paste
- 2 tbsp. flour
- ⅔ cup red wine or 4-6 cubes dark sauce base
- 1 ⅓ cups beef stock
- 1 tsp. coarse Kosher salt or to taste
- ½ tsp. pepper or to taste
- ½ tsp. sugar
- ½ tsp. paprika powder
- ¼ tsp. thyme
- 1 tbsp. Worcestershire sauce
Instructions German Breaded Schnitzel
- Rinse and pat dry the pork cutlets with a paper towel.
- Pound the meat to a ¼-inch thickness between two layers of plastic wrap.
- In a small mixing bowl, combine mustard, salt, pepper, and paprika powder. Brush both sides of the schnitzels with the marinade.
- Add flour to a deep plate and bread crumbs to a second plate.In a third deep plate, whisk together the milk and the egg.
- Lightly coat the schnitzels with flour and shake off the excess. Then dip into the egg mixture. Lastly, coat the schnitzel in bread crumbs. Pat the bread crumbs lightly into the schnitzels, but do not press them in.
- Melt lard and butter in a large skillet over medium-high heat. Fry the schnitzels until golden brown on both sides.
- Transfer to a plate lined with paper towels to soak up excess fat.
- Place on a plate lined with paper towels to absorb excess fat. Serve immediately or keep warm until ready to serve.
Instructions Jager Sauce
- Clean the mushrooms and slice them into ¼-inch thick slices.
- Heat the vegetable oil in a non-stick frying skillet and fry the mushrooms in batches until golden brown but still firm.
- Melt the butter in the same skillet. In the meantime, cube the onion finely and fry on medium-low heat in the butter until translucent.
- Add tomato paste and fry for a couple of minutes with the onions.
- Stir in flour and deglaze with red wine (and/or dark gravy cubes) and beef stock.
- Season with salt, pepper, sugar, paprika powder, thyme and Worcestershire sauce and allow to simmer on medium heat for about 5 – 10 min. .
- Add the mushrooms and allow to lightly simmer for about 5 minutes or until the mushrooms are soft.
Frequently Asked Questions
A schnitzel is typically a breaded slice of meat. In the western part of Germany, Jagerschnitzel is a schnitzel served with a brown or creamy mushroom sauce.
In the east of Germany, however, jagerschnitzel is a slice of chasseur sausage served with a tomato sauce.
The widely known jagerschnitzel is a breaded pork cutlet served with either a brown mushroom sauce or a creamy mushroom gravy. A fried slice of breaded chasseur sausage served with a fruity tomato sauce is a lesser-known east German version of jagerschnitzel.