Jägerschnitzel Mushroom Gravy German (Print)
Tender pork cutlets with a crisp coating, topped with mushroom gravy for a beloved German specialty.
# Ingredients:
→ For the Schnitzel
01 -
400–500 ml neutral-tasting oil (such as avocado oil) for deep frying
02 -
4 boneless pork chops, each approximately 180–200 g
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
65 g all-purpose flour mixed with 5 g salt
06 -
2 large eggs, lightly beaten
07 -
75 g plain breadcrumbs
→ For Serving
08 -
Brown mushroom gravy (see separate preparation)
09 -
Chopped fresh parsley, for garnish
# Steps:
01 -
Place pork chops between two sheets of plastic wrap and flatten with the flat side of a meat tenderizer until 6 mm thick. Season both sides with salt and freshly ground black pepper.
02 -
Arrange three shallow bowls: one for the seasoned flour, one for beaten eggs, and one for breadcrumbs. Dredge each pork chop first in flour, coating both sides evenly, then in egg, then in breadcrumbs, ensuring all sides and edges are coated without pressing the crumb layer into the meat. Gently shake off excess crumbs.
03 -
Pour enough neutral oil into a large frying pan to allow the schnitzels to float. Heat over medium-high until oil reaches 165°C. Maintain this temperature to prevent burning or oil absorption.
04 -
Fry schnitzels immediately after breading for 2–3 minutes per side until a deep golden brown. Use tongs to turn once, taking care not to overcrowd the pan. Transfer to a plate lined with paper towels to drain excess oil.
05 -
Serve schnitzels at once, topping with freshly made mushroom gravy and a sprinkle of chopped parsley. Avoid covering entirely with gravy to preserve the crisp exterior.
06 -
Pair with German spaetzle, French fries, Swabian potato salad, and a leafy green or cucumber salad, as desired.
# Notes:
01 -
For maximum crispness, fry schnitzel immediately after breading and do not allow them to sit before cooking.
02 -
The breading method is traditional, though some German regions prefer schnitzel without a crust—simply season, fry, and sauce.