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.
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Recipe Information
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)
Instructions
Place the pork cutlets between two sheets of plastic wrap and pound them thin to about 1/4 inch thickness using a meat mallet.
Season the cutlets on both sides with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and paprika if desired.
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.
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.
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.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until browned and their liquid has evaporated.
Sprinkle 1 tablespoon of flour over the onions and mushrooms, stirring to coat. Cook for 1 minute to remove the raw flour taste.
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.
Stir in 0.5 cups of heavy cream and heat through. Season the gravy with remaining salt and pepper to taste.
Serve the pork cutlets topped with the mushroom gravy. Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
3509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.9 g | 328% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 7393 mg | 321% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 16.1 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2818 mg | 60% | |
*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.
