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–+ servings
German jager schnitzel with spatzle and jager gravy. Garnish of cherry tomatoes, lemon wedge and parsley.

Jagerschnitzel - Authentic German Recipe

Angela Schofield
Jagerschnitzel is one of those dishes that everyone enjoys and that is simple to make at home.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Entrees, Gravies &, Sauces
Cuisine German
Servings 6 portions
Calories 621 kcal

Ingredients

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
 

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.

Notes

I use 4 cubes of dark sauce base plus ¼ cup red wine and ⅛ cup port wine to make an even richer and more indulgent version of this brown jager gravy.

Nutrition

Yield: 1PortionCalories: 621kcalCarbohydrates: 45gProtein: 42gFat: 28gFiber: 4gSugar: 6gNet Carbohydrates: 41g