Jägerschnitzel

 Jägerschnitzel (German Hunter’s Schnitzel)

Crispy breaded schnitzel topped with a savory mushroom gravy. Rich, comforting, and classic.

 Ingredients

For the Schnitzel:

• 4 pork cutlets or veal cutlets (chicken or turkey also works)
• Salt and black pepper, to taste
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably fine or panko)
• ½ teaspoon paprika (optional)
• Vegetable oil or butter, for frying

For the Mushroom Gravy (Jägersauce):

• 2 tablespoons butter
• 1 tablespoon olive oil
• 250 g (9 oz) mushrooms, sliced (button or cremini)
• 1 small onion or shallot, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1 cup beef or chicken broth
• ½ cup heavy cream (optional but traditional)
• Salt and black pepper, to taste
• 1 teaspoon Dijon mustard (optional)
• Fresh parsley, chopped (for garnish)

 Instructions

 Prepare the Schnitzel

• Pound the cutlets thin (about ¼ inch / 5 mm).
• Season both sides with salt and pepper.
• Set up three bowls: flour, beaten eggs, and breadcrumbs (mixed with paprika if using).
• Dredge each cutlet in flour → egg → breadcrumbs, pressing gently.

 Fry the Schnitzel

• Heat oil or butter in a large skillet over medium-high heat.
• Fry schnitzels 2–3 minutes per side until golden brown and crispy.
• Remove and keep warm on a paper towel.

 Make the Mushroom Gravy

• In the same pan, melt butter with olive oil.
• Sauté onions until soft, then add mushrooms and cook until browned.
• Add garlic and cook 30 seconds.
• Sprinkle in flour, stir, and cook 1 minute.
• Slowly add broth while stirring, then add cream.
• Season with salt, pepper, and mustard if using.
• Simmer until thick and silky.

 Serve

• Place schnitzel on a plate and generously spoon mushroom gravy over the top.
• Garnish with fresh parsley.

Serving Suggestions

• German Spaetzle
• Mashed or boiled potatoes
• Buttered noodles
• Red cabbage or green salad

Tip: For extra crispiness, serve the sauce on top just before eating — never soak the schnitzel too early!