Kitchen notes · a little help before you start
Jägerschnitzel
Thin pork cutlets and generous mushroom sauce make jägerschnitzel a dinner to linger over. The savory sauce gathers around the meat, leaving plenty to scoop up with the spaetzle alongside. Choose a cutlet with a good helping of mushrooms and enjoy the combination.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- German · European
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Let the mushrooms do their thing
The pan can look a little dry after the mushrooms go in because they soak up the butter at first. Hold off on adding more. They'll release it back as they cook.
2. Keep the sauce uncovered
The sauce needs open simmering so the broth can reduce and thicken. If it seems slow, stay with it rather than turning it into a rush job.
3. Cook the pork in batches
Only add as many cutlets as fit comfortably in the skillet. Crowding makes it harder to get a good sear in the short cooking time.
Get to know the ingredients
White or cremini mushrooms
White mushrooms are called for, and cremini are fine too. Slice or chop them before they hit the skillet so they cook evenly into the sauce.
Thin pork cooks best here
Pound the pork from the center outward with the flat side of the tenderizer until it's ¼ inch thick. That even thickness helps it cook through quickly and stay tender.
Low-sodium broth leaves room to season
The beef broth reduces by half, so its flavor concentrates as it cooks. Using low-sodium broth gives you more control when you season the finished sauce with salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Jägerschnitzel
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon over plenty of sauce
Serve the schnitzels with a generous ladle of mushroom sauce and spaetzle alongside to enjoy with the sauce.
A little more help as you go
About breading
These schnitzels aren't breaded in the main directions. If you choose to bread them, do that as an extra step before cooking the pork.
Season the pork on both sides
The pork gets salt, pepper, and sweet paprika before it goes into the hot skillet. Be generous enough to cover both sides, since the cutlets cook fast.
A few questions you might have
Should the onions brown?
No. Cook them until they soften, sweat, and turn translucent. The recipe keeps them from browning before the garlic and mushrooms go in.
Do I need to add more butter when the mushrooms absorb it?
No, leave the butter amount as it is. The mushrooms absorb it at first, then release moisture and butter back into the pan as they cook.
How thick should the pork be after pounding?
Aim for ¼ inch thick. Work from the center outward with the flat end of the tenderizer so the cutlets are even before seasoning.
How do I know the mushroom sauce is ready?
It should reduce by about half and thicken. Allow 10 to 15 minutes, but it may take longer, so keep it uncovered and watch the pan.
Can I use cremini mushrooms instead of white mushrooms?
Yes. White or cremini mushrooms work well, either sliced or chopped.
Any more cooking tips?
All the Jägerschnitzels I’ve had in restaurants, the pork chops were never breaded, however, if you’d like to bread them, please do so. For detailed instructions on how to bread schnitzels check out my recipe here. When working with your pork chops, make sure you use the flat end of the meat tenderizer and pound the meat gently to even it all out. It will help cook the meat evenly and all the way through, but also gain that tender and soft little morsel. The sauce will eventually reduce, just be patient, mine took about 20 minutes to reduce. Make sure the skillet is uncovered while simmering the sauce. When using mushrooms, you can use white mushrooms, just like I did in the recipe, but this would also be great with cremini mushrooms or even shiitake. If you have any leftover jagerschnitzel, you can let them cool at room temperature and then store them into an airtight container. They will last well in the fridge for up to 3-4 days. When warming up, you can add them in your microwave for 2 minutes and serve as is or with a delicious side dish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.