Jagerschnitzel Hunter's Schnitzel

Experience the hearty flavors of Germany with Jägerschnitzel, or Hunter’s Schnitzel, a dish that combines crispy, golden-breaded pork cutlets with a rich and savory mushroom gravy. This classic recipe features tender pork loin pounded thin, coated in a crunchy breadcrumb crust, and pan-fried to perfection. The real star, however, is the luscious mushroom sauce made with butter-sautéed button mushrooms, onions, garlic, cream, and a hint of Dijon mustard for depth and balance. Ideal for cozy family dinners or special occasions, Jägerschnitzel pairs beautifully with sides like spaetzle, mashed potatoes, or a crisp green salad. Whether you're aiming to impress dinner guests or embrace the comfort of German cuisine, this stunning one-pan dish is as satisfying as it is easy to make.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces pork loin cutlets
• 0.5 cups all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 cups vegetable oil
• 2 tablespoons butter
• 8 ounces button mushrooms
• 1 small onion
• 2 cloves garlic
• 1 cup beef or chicken broth
• 0.25 cups heavy cream
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley

Directions

Step 1

Pound the pork loin cutlets to about 1/4-inch thickness using a meat mallet. Season both sides with salt and black pepper.

Step 2

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Step 3

Dredge each pork cutlet in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumbs. Set aside on a plate.

Step 4

Heat vegetable oil in a large skillet over medium heat. Once hot, fry the breaded cutlets for about 3-4 minutes on each side, or until golden-brown and cooked through. Remove and place on a paper towel-lined plate to drain any excess oil.

Step 5

In the same skillet, pour out excess oil, leaving about 1 tablespoon. Add butter and melt over medium heat.

Step 6

Add the sliced mushrooms, finely chopped onion, and minced garlic. Sauté for 5-7 minutes, or until mushrooms are golden and onions are translucent.

Step 7

Stir in the beef or chicken broth, bringing it to a simmer. Allow it to cook for 3-4 minutes, letting the liquid reduce slightly.

Step 8

Lower the heat and stir in the heavy cream and Dijon mustard. Simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Step 9

Taste and season with additional salt and black pepper as needed.

Step 10

Serve the pork schnitzels on plates and generously spoon the mushroom gravy over the top.

Step 11

Garnish with freshly chopped parsley and serve immediately. Optionally, pair with sides like spaetzle, mashed potatoes, or a fresh salad.

Nutrition Facts

Serving size	(1521.0g)

Amount per serving	% Daily Value*
Calories	3043.4

Total Fat 213.8g	0%
Saturated Fat 62.0g	0%
Polyunsaturated Fat 67.9g
Cholesterol 777.8mg	0%
Sodium 5598.3mg	0%
Total Carbohydrate 152.6g	0%
Dietary Fiber 10.2g	0%
Total Sugars 18.1g
Protein 137.0g	0%

Vitamin D 114.5IU	0%
Calcium 238.9mg	0%
Iron 15.1mg	0%
Potassium 2630.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 17.8%

Carbs: 19.8%