Jul 09 2026
Restaurants›Hessen Haus›Jägerschnitzel Recipe

Jägerschnitzel Recipe

Inspired by Hessen Haus
Time1h 30m
Serves4

Hand-breaded pork loin smothered with mushroom and onion gravy. Served with mashed potatoes and pickled red cabbage | Smaller portion $14.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Jägerschnitzel

For the Mushroom and Onion Gravy

For the Mashed Potatoes

For the Pickled Red Cabbage

Method

For the Jägerschnitzel

  1. 1

    Prepare the Pork Loin

    Slice the pork loin into 4 equal portions. Gently pound each piece to about 1/2 inch thickness using a meat mallet.

  2. 2

    Bread the Pork

    Set up a breading station: Place flour in one shallow dish, beaten eggs in a second dish, and breadcrumbs in a third. Season the flour with salt and pepper. Dredge each pork piece in flour, dip in eggs, then coat with breadcrumbs. Set aside.

  3. 3

    Fry the Pork

    In a large skillet, heat vegetable oil over medium heat. Add the breaded pork pieces and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

For the Mushroom and Onion Gravy

  1. 4

    Sauté the Vegetables

    In the same skillet, melt the butter over medium heat. Add sliced onions and cook until translucent, about 5 minutes. Add the sliced mushrooms and minced garlic, cooking until mushrooms are tender and browned.

  2. 5

    Prepare the Gravy

    Pour in the beef broth and bring to a simmer. Stir in the heavy cream, soy sauce, and dried thyme. In a small bowl, mix cornstarch and water to create a slurry, then add to the gravy. Cook until thickened, about 2-3 minutes.

For the Mashed Potatoes

  1. 6

    Boil the Potatoes

    Place the peeled and diced potatoes into a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook until potatoes are tender, about 15-20 minutes.

  2. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.

For the Pickled Red Cabbage

  1. 8

    Prepare the Pickling Solution

    In a small saucepan, combine apple cider vinegar, sugar, salt, and water. Bring to a boil, stirring to dissolve the sugar and salt.

  2. 9

    Pickle the Cabbage

    Place shredded red cabbage in a jar or bowl. Pour the hot pickling solution over the cabbage. Let it sit for at least 30 minutes before serving, or refrigerate for longer flavor infusion.

More from Hessen Haus