Jägerschnitzel (German schnitzel with mushroom gravy)

Based on 10 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“This German classic is known as Jägerschnitzel (literally hunter’s schnitzel) and is usually served with spätzle, fries, or boiled or fried potatoes. In order to cook the cutlets evenly, use enough clarified butter or lard for the cutlets to literally swim in the fat. If you don’t like or can’t find veal cutlets, you can also use pork or even chicken. Panko breadcrumbs aren’t the traditional choice, but make for a crispier crust.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
veal cutlets
500 g button mushrooms
onion
1 clove garlic
2 tbsp vegetable oil
2 tbsp unsalted butter
125 g flour
50 ml chicken stock
250 ml heavy cream
egg
100 g panko breadcrumbs
80 g clarified butter
salt
pepper
parsley (for serving)
lemon (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 frying pans
  • spatula
  • pie dish
  • tongs

Nutrition per serving

Cal
860
Protein
32 g
Fat
67 g
Carb
31 g
  • Step 1/4

    Peel and finely dice onion and garlic, clean and halve button mushrooms. Heat vegetable oil in a frying pan over medium heat and fry button mushrooms for approx. 10 min., or until browned. Add butter, onion, and garlic and keep frying until the onions are translucent.
    • onion
    • 1 clove garlic
    • 500 g button mushrooms
    • 2 tbsp vegetable oil
    • 2 tbsp unsalted butter
    • cutting board
    • knife
    • frying pan
    • spatula

    Peel and finely dice onion and garlic, clean and halve button mushrooms. Heat vegetable oil in a frying pan over medium heat and fry button mushrooms for approx. 10 min., or until browned. Add butter, onion, and garlic and keep frying until the onions are translucent.

  • Step 2/4

    Add some of the flour and sauté for approx. 1 min. Deglaze with chicken stock and heavy cream, and season with salt and pepper to taste. Let the mushroom gravy simmer over low heat while you cook the schnitzel.
    • 1 tbsp flour
    • 50 ml chicken stock
    • 250 ml heavy cream
    • salt
    • pepper

    Add some of the flour and sauté for approx. 1 min. Deglaze with chicken stock and heavy cream, and season with salt and pepper to taste. Let the mushroom gravy simmer over low heat while you cook the schnitzel.

  • Step 3/4

    Season the cutlets with salt and pepper from both sides. Whisk egg in a pie dish. Add flour and breadcrumbs into separate pie dishes. Dredge each cutlet first in flour, then in beaten egg, and finally coat with breadcrumbs.
    • veal cutlets
    • egg
    • 100 g flour
    • 100 g panko breadcrumbs
    • salt
    • pepper
    • pie dish

    Season the cutlets with salt and pepper from both sides. Whisk egg in a pie dish. Add flour and breadcrumbs into separate pie dishes. Dredge each cutlet first in flour, then in beaten egg, and finally coat with breadcrumbs.

  • Step 4/4

    Add clarified butter to a frying pan over medium heat and fry each cutlet on both sides for approx. 2 – 3 min., or until golden brown and cooked through. Serve schnitzel with mushroom gravy, chopped parsley, and lemon wedges. Enjoy!
    • 80 g clarified butter
    • parsley (for serving)
    • lemon (for serving)
    • frying pan
    • tongs

    Add clarified butter to a frying pan over medium heat and fry each cutlet on both sides for approx. 2 – 3 min., or until golden brown and cooked through. Serve schnitzel with mushroom gravy, chopped parsley, and lemon wedges. Enjoy!