Traditional German Jagerschnitzel Recipe - Plated Cravings (2024)

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Jagerschnitzel are crispy breaded schnitzels topped with an easy creamy mushroom bacon gravy. Learn how to make this classic German recipe!

If you love German dishes like Spaetzle, Pork Hock, Hungarian Goulash, and Apple Strudel, you have to make this Jagerschnitzel recipe.

Traditional German Jagerschnitzel Recipe - Plated Cravings (1)

Jagerschnitzel Recipe

This recipe is comfort food at it’s best! We have already shared our recipe for the BEST Wiener Schnitzel but today I want to share a popular variation of this recipe called Jagerschnitzel which can be translated to Hunter’s Schnitzel. Let me show you how easy it is to make this traditional German recipe at home!

What is Jagerschnitzel?

Jagerschnitzel are a German classic that you can get in every restaurant! Breaded schnitzels are topped with homemade mushroom gravy and served with spaetzle, potato dumplings, or fried potatoes.

There are different varieties of this recipe, some gravy recipes are made with a little bit of tomato paste, creme fraiche or white (or red) wine and some recipes use simple not-breaded pork chops instead of breaded schnitzel.

Traditional German Jagerschnitzel Recipe - Plated Cravings (2)

How to Make Mushroom Gravy

  • In a large frying pan, heat butter over medium heat and fry bacon together with the onion until cooked and onion is golden brown. Add the sliced mushrooms and saute for 2 minutes until they start to release some liquid, stirring constantly. Add remaining butter and stir until melted. Sprinkle flour over mushrooms and stir to combine.
  • Pour broth and cream into the pan. Season with salt, pepper, and thyme. Bring to a boil, then turn the heat down and let the sauce simmer until thickened, about 10-15 minutes.
  • Add 1-2 Tbsp of milk to the sauce if it is too thick. Remove from heat and stir in 1 Tbsp chopped parsley. Season to taste with salt and pepper.

Best mushrooms for Gravy

White button mushrooms or Crimini mushrooms work best for the Jagerschnitzel gravy. The brown crimini mushrooms have a deeper, earthier flavor than white buttons.

Traditional German Jagerschnitzel Recipe - Plated Cravings (3)

Tips for Making the Best Jagerschnitzel

  • Follow my recipe for German Schnitzel to make the BEST Schnitzel. This post has all the tips and tricks!
  • Adding a 1/4 cup of white wine before adding the broth and cream adds even more flavor
  • Fry the schnitzel while the gravy simmers
  • If the gravy is too thick add a few tablespoons of milk
  • If you want a thicker sauce combine 1 Tbsp of cornstarch and 3 Tbsp cold water and stir it into the gravy, bring to a simmer while stirring constantly
  • Don’t overload the Schnitzel with the gravy! You want it to stay crispy and not get mushy. You can also serve the sauce on the side.
  • Garnish the plated dish with some chopped parsley
  • Serve with Spaetzle, Potato Dumplings, Fries, Tater Tots, or Crispy Potatoes
Traditional German Jagerschnitzel Recipe - Plated Cravings (4)

Tools and Ingredients used for Making this Recipe

Knife:

Love this knife! It’s still super sharp and has the right size and weight to it. Perfect for all chopping jobs in the kitchen!

Cutting Board:

These cutting boards are recommended by America’s Test Kitchen! They are super sturdy and easy to clean.

Traditional German Jagerschnitzel Recipe - Plated Cravings (5)

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5 from 8 votes

Jagerschnitzel

By: Julia Foerster

Jagerschnitzel are crispy breaded schnitzels topped with an easy creamy mushroom bacon gravy. Learn how to make this classic German recipe!

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

  • 3 Tbsp butter, divided
  • 2 slices bacon, chopped
  • 1 small onion, chopped
  • 1 lb cremini or white mushrooms, sliced
  • 2 Tbsp all-purpose flour
  • 3/4 cup beef broth, or vegetable broth
  • 3/4 cup heavy cream
  • 1/2 tsp dried thyme
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp milk
  • 1/2 tsp salt
  • Pepper, to taste
  • 4 Breaded Schnitzel

Instructions

  • In a large frying pan, heat 2 Tbsp butter over medium heat and fry bacon together with the onion until cooked and onion is golden brown. Add the sliced mushrooms and saute for 2 minutes until they start to release some liquid, stirring constantly. Add remaining butter and stir until melted. Sprinkle flour over mushrooms and stir to combine.

  • Pour broth and cream into the pan. Season with salt, pepper, and thyme. Bring to a boil, then turn the heat down and let the sauce simmer until thickened, about 10-15 minutes.

  • Add 1-2 Tbsp of milk to the sauce if it is too thick. Remove from heat and stir in 1 Tbsp chopped parsley. Season to taste with salt and pepper.

  • Put schnitzel on a plate and pour the sauce over it or serve it on the side so the schnitzel stays crispy. Garnish with parsley.

Nutrition

Calories: 335kcal | Carbohydrates: 11g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 92mg | Sodium: 635mg | Potassium: 501mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1082IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg

Like this recipe? Rate and comment below!

Categorized as:
German Recipes, Main Dishes

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

Read More About Me

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Traditional German Jagerschnitzel Recipe - Plated Cravings (2024)

FAQs

What's the difference between Jagerschnitzel and schnitzel? ›

Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries. Jägerschnitzel ('hunter's schnitzel') is a schnitzel with mushroom sauce.

What does Jagerschnitzel mean in English? ›

Jägerschnitzel (German for 'hunter's cutlet', in French escalope chasseur) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream.

What are the different types of German schnitzel? ›

For the most part, all schnitzel follows some variation of the same recipe, with different cuts of meat and different toppings.
  • Wiener schnitzel is made strictly from veal.
  • Schweineschnitzel is made with pork.
  • Putenschnitzel is made with turkey.
  • Hänchenschnitzel is made with chicken.
Oct 5, 2021

Is schnitzel a German delicacy? ›

The history of schnitzel starts in Austria

The dish quickly spread throughout Austria and Germany, and became a staple of traditional German and Austrian cuisine. It was often served with potatoes, cabbage, or other hearty side dishes, and was a popular choice for family meals and celebrations.

What's the difference between Jagerschnitzel and Rahmschnitzel? ›

What is the difference between Jägerschnitzel, Wiener schnitzel, and Rahmschnitzel? Jägerschnitzel is pork schnitzel eaten with a creamy mushroom sauce, Wiener Schnitzel is schnitzel that is made from a cut of veal, and Rahmschnitzel is schnitzel served in a cream sauce (which can but doesn't always contain mushrooms).

What does Wienerschnitzel mean in German? ›

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes.

What is schnitzel called in America? ›

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

What is the French version of schnitzel? ›

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine.

What is the history of Jagerschnitzel? ›

Back in the 1800s, jägerschnitzel was originally made with venison or wild boar loin, pounded thin. It is now normally made with pork, and the Texas specialty chicken-fried steak is believed to be an outgrowth of this dish, brought to the USA by German immigrants.

What is Bohemian schnitzel? ›

Pork schnitzel aka “Řízek” is the Czech version of the famous Austrian Wiener schnitzel, consisting of thin, tenderized pieces of meat that are coated in a combination of breadcrumbs, flour, and eggs. The meat is then gently fried in oil or butter.

What's the difference between Milanese and schnitzel? ›

The primary difference between the Viennese Schnitzel of Austria and the Cotoletta alla Milanese or Veal Milanese of Italy is the cut of meat. Both are traditionally made from calf and the Milanese comes from the loin with the bone-in, while the schnitzel is without bone and comes from the flank or rump.

What is the most popular schnitzel in Germany? ›

Best Types of Schnitzel you should try visiting Germany
  1. Top 1 – Wiener Schnitzel – Wienerschnitzel.
  2. Top 2 – Breaded Schnitzel – Paniertes Schnitzel.
  3. Top 3 – Unbreaded Schnitzel – Schnitzel Natur.
  4. Top 4 – Jager Schnitzel – Jägerschnitzel.
  5. Top 5 – Schnitzel With Cream Gravy – Rahmschnitzel.

Can Jews eat schnitzel? ›

Schnitzel is not uniquely Jewish yet it is beloved by many Jews. The question is: why? According to most experts, including several top schnitzologists, schnitzelticians and schnitzographers, there are many possible reasons for the strong Jewish connection to schnitzel.

Why do you put lemon on schnitzel? ›

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

What is sauerbraten German? ›

Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.

What is the Italian version of schnitzel? ›

Don't call it schnitzel and not even cutlet, because in Milan the meat is strictly veal, on the bone, two fingers high, breaded in egg and breadcrumbs and fried in clarified butter. It has only one name: “costoletta” rib, and everything else is irrelevant.

Why is it called Jager schnitzel? ›

Jägerschnitzel is one of Germany's best known dishes. Also spelled jaegerschnitzel, it means “hunter's cutlets,” meat pounded thin and served with a mushroom sauce.

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