Jagerschnitzel German Pork Cutlets
Indulge in the rich flavors of Germany with this classic Jägerschnitzel (German Pork Cutlets) recipe! Featuring tender, golden-breaded pork cutlets smothered in a luscious mushroom gravy, this dish is a comforting blend of crispy textures and creamy, savory goodness. The lightly seasoned breading ensures the pork remains juicy, while the hearty sauce, made with sautéed button mushrooms, garlic, onion, and a touch of heavy cream, adds depth to every bite. Perfect for weeknight dinners or special occasions, serve these cutlets with traditional sides like buttery spaetzle, fluffy mashed potatoes, or seasonal vegetables for an authentic and satisfying meal. Whether you’re craving a taste of German cuisine or looking to impress your guests, Jägerschnitzel is a surefire winner that's both hearty and delicious.
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Recipe Information
Ingredients
- 4 pieces boneless pork loin chops
- 0.5 cups all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups vegetable oil
- 2 tablespoons unsalted butter
- 2 cups button mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 0.5 cups heavy cream
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Place the pork chops between two layers of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
In three separate shallow bowls, place flour in one, beaten eggs in the second, and breadcrumbs seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in the third.
Dredge each pork cutlet in the flour, dip into the beaten eggs, and then coat thoroughly with the breadcrumbs. Set aside on a plate.
Heat vegetable oil in a large skillet over medium heat. Once hot, fry the breaded pork cutlets for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a paper-towel-lined plate and keep warm.
In the same skillet, discard the excess oil, leaving about 1-2 tablespoons, then add butter and melt over medium heat.
Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Add the chopped onion and garlic to the skillet and sauté for about 2 minutes until fragrant and softened.
Pour in the beef broth and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the skillet to thicken the sauce.
Once thickened, reduce the heat and stir in the heavy cream. Let it simmer gently for another 2-3 minutes. Season with the remaining salt and black pepper to taste.
Serve the pork cutlets topped with the mushroom gravy and a sprinkle of fresh parsley. Pair with mashed potatoes, spaetzle, or steamed vegetables for a classic German meal.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 951 mg | 20% | |
*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.
