Jagerschnitzel Recipe

Prepare and tenderize

If your pork cutlets are thicker than 1/4 inch, place each between two sheets of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or heavy skillet until about 1/4 inch (6 mm) thick and even.

Season both sides of each cutlet with 1/4 tsp salt and a pinch of black pepper (reserve remaining salt and pepper for gravy).

Set up a breading station: place the 1 cup flour in a shallow dish; whisk the 2 eggs with 2 tablespoons milk in a second dish; put the 1.5 cups breadcrumbs in a third dish. Lightly season the flour and breadcrumbs with a pinch of salt and pepper.

Dredge each cutlet in flour, shaking off excess; dip in the egg mixture, letting excess drip; press into breadcrumbs to coat evenly. Place breaded cutlets on a rack or tray and let rest 10 minutes to help the coating adhere.

In a large skillet over medium-high heat, add 1/2 cup vegetable oil and 2 tablespoons butter. Heat until shimmering and butter foams but before it browns (oil should be about 350°F / 175°C if using a thermometer).

Fry cutlets in batches (do not crowd) 3–4 minutes per side, until golden brown and cooked through (internal temp ~145°F / 63°C). Adjust heat as needed so the crust browns without burning. Transfer to a wire rack set over a baking sheet or paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining cutlets.

Use the same skillet or a separate large skillet. Wipe out excess oil but keep any fond (browned bits) from frying — they add flavor. Over medium heat add 2 tablespoons butter and 1 tablespoon oil.

Add the finely chopped onion and cook, stirring, until translucent and lightly golden, about 4–5 minutes.

Add the minced garlic and sliced mushrooms. Sprinkle the 1 teaspoon salt and 1/2 teaspoon pepper over the mushrooms. Cook, stirring occasionally, until mushrooms release their moisture and begin to brown, about 6–8 minutes.

Stir in 1 tablespoon tomato paste and 1 tablespoon flour; cook 1–2 minutes to remove raw flour taste and deepen the tomato paste. This will also help thicken the gravy.

Pour in 1/4 cup dry white wine (or substitute) to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes.

Slowly add 2 cups hot beef stock, stirring constantly to combine and smooth out any lumps. Add 1 teaspoon Worcestershire sauce and 1 tablespoon fresh thyme leaves (or 1/2 tsp dried). Bring to a gentle simmer and cook 6–8 minutes until slightly thickened.

Taste and adjust seasoning with salt and pepper. For a richer, silkier gravy stir in 2 tablespoons heavy cream just before serving and heat through (do not boil after adding cream). If gravy is too thin, simmer a few minutes more; if too thick, whisk in a little extra stock or water to reach desired consistency.

If you prefer an extra-smooth gravy, strain about half of the sauce and return to the pan, then mix with the remaining whole mushrooms for texture.

Place a warm schnitzel on each plate, spoon generous amounts of mushroom gravy over each cutlet (or serve gravy on the side).

Garnish with chopped fresh parsley and serve with a lemon wedge to squeeze over the schnitzel. Traditional sides include buttered spaetzle, boiled potatoes, mashed potatoes, or a simple green salad.