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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.
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.
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.
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
Tools and Ingredients used for Making this Recipe
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!
These cutting boards are recommended by America’s Test Kitchen! They are super sturdy and easy to clean.
Jagerschnitzel
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.
This is an amazing recipe! My husband hated mushrooms until I made this😉 Thank you for sharing!!
Can you freeze any extra?
What is schnitzel? What meat is breaded to create the schnitzels? Beef? Pork? Veal? Venison? What cut of the meat do you buy? How is the breading seasoned?
Please clarify this recipe? It looks interesting. Thanks.
The recipe card has a link to my German Schnitzel recipe which will answer all your questions!