Jagerschnitzel the Germany Way Pork Steaks or Cutlets

Experience the comforting flavors of Germany with this authentic Jägerschnitzel recipe featuring tender pork cutlets and a rich mushroom gravy. Perfectly pounded pork cutlets are seasoned, breaded, and pan-fried to golden perfection, giving you a crispy exterior with a juicy, flavorful center. The dish is elevated with a luxurious medley of sautéed mushrooms and onions in a creamy, savory gravy made from beef or chicken broth and a hint of heavy cream. This traditional German classic is easy to prepare and makes a hearty, satisfying meal in under an hour. Serve your Jägerschnitzel with a sprinkle of fresh parsley and pair it with buttery spaetzle, mashed potatoes, or a side of roasted vegetables to bring the taste of Germany to your table.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Pork cutlets (thinly pounded)
• 0.5 cups All-purpose flour
• 2 large Eggs
• 1 cups Breadcrumbs
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 teaspoons Paprika (optional)
• 0.5 cups Vegetable oil (for frying)
• 2 tablespoons Unsalted butter
• 2 cups Button mushrooms (sliced)
• 1 medium Yellow onion (finely chopped)
• 2 cups Beef or chicken broth
• 0.5 cups Heavy cream
• 1 tablespoons All-purpose flour (for gravy)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Place the pork cutlets between two sheets of plastic wrap and pound them thin to about 1/4 inch thickness using a meat mallet.

Step 2

Season the cutlets on both sides with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and paprika if desired.

Step 3

Set up a breading station with three shallow bowls: one with 0.5 cups of flour, one with 2 beaten eggs, and one with 1 cup of breadcrumbs.

Step 4

Coat each cutlet first in flour, shaking off any excess, then dip it in the egg mixture, and finally dredge it in breadcrumbs, pressing gently to ensure the coating adheres.

Step 5

Heat 0.5 cups of vegetable oil in a large skillet over medium heat. Fry the breaded cutlets in batches for 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil and keep warm.

Step 6

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

Step 7

Add the sliced mushrooms to the skillet and cook for 5-6 minutes until browned and their liquid has evaporated.

Step 8

Sprinkle 1 tablespoon of flour over the onions and mushrooms, stirring to coat. Cook for 1 minute to remove the raw flour taste.

Step 9

Gradually pour in 2 cups of broth while stirring to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.

Step 10

Stir in 0.5 cups of heavy cream and heat through. Season the gravy with remaining salt and pepper to taste.

Step 11

Serve the pork cutlets topped with the mushroom gravy. Garnish with chopped parsley and enjoy!

Nutrition Facts

Serving size	(1704.8g)

Amount per serving	% Daily Value*
Calories	3508.6

Total Fat 255.9g	0%
Saturated Fat 79.7g	0%
Polyunsaturated Fat g
Cholesterol 870mg	0%
Sodium 7393.0mg	0%
Total Carbohydrate 155.2g	0%
Dietary Fiber 10.8g	0%
Total Sugars 16.1g
Protein 152.6g	0%

Vitamin D 98IU	0%
Calcium 234.2mg	0%
Iron 15.2mg	0%
Potassium 2817.6mg	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: 65.2%

Protein: 17.3%

Carbs: 17.6%