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