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German

Jägerschnitzel

Non-vegetarian

Thin pork cutlets fried golden and smothered in a creamy mushroom and onion gravy. A staple of German pubs and home kitchens.

Jägerschnitzel is a German main course from Germany, ready in about 40 minutes and made with pork loin and mushrooms. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Easy
Calories
589

Ingredients

4 servings

For the gravy

Equipment

Method

  1. Step 1

    Pound the pork slices between cling film to about 5 mm thick. Season with salt and pepper (opens in a new tab) and dust lightly with flour, shaking off the excess.

    • 8 min

  2. Step 2

    Fry the cutlets in the hot oil and butter (opens in a new tab) for 2–3 minutes per side until golden and cooked through. Keep warm.

    Food safety: Pork should reach 63 °C in the centre and rest briefly.

    Food deep-frying in hot oil
    How it looks · Photo: Riya Roy on Pexels

  3. Step 3

    In the same pan fry the onion (opens in a new tab) until soft, then add the mushrooms (opens in a new tab) and cook until they release their liquid and start to brown.

    • 8 min
    • medium-high heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Stir in the paprika (opens in a new tab), pour in the stock and scrape up the browned bits. Add the cream and simmer until the gravy coats a spoon.

    • 6 min
    • medium heat

  5. Step 5

    Return the schnitzels to the pan to warm through, scatter with parsley (opens in a new tab) and serve.

    • 2 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Germany · Commonly attributedAlso popular in AustriaMore food from Germany
Dish
Lunch · Dinner · Main courses
Cooking method
Pan-fried, Simmered
Taste
savoury, creamy, earthy
Diet
No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Low-carb · High-protein
With the listed swaps: Pork-free, Beef-freeWorked out from the ingredients. How labels work
Good for
Everyday · One-pan
Cook more with
Pork loin · Mushrooms · All-purpose flour · Butter · Onion · Beef stock
Techniques
Pan-frying · Simmering · Deglazing

Allergens

  • Contains: Milkfrom butter, heavy cream
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Celeryfrom beef stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

589 kcal per serving

Calculated

1 serving ≈ 380 g · recipe makes 4

Where the energy comes from

  • Protein 25%
  • Carbohydrate 10%
  • Fat 65%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy589 kcal155 kcal
Protein37.8 g10 g
Carbohydrate14.9 g3.9 g
Net carbohydrate13.1 g3.4 g
Sugars4 g1.1 g
Added sugars0 g0 g
Fibre1.8 g0.5 g
Fat43.2 g11.4 g
Saturated fat15.8 g4.2 g
Trans fat——
Cholesterol128 mg34 mg
Sodium874 mg230 mg
Salt equivalent2.2 g0.6 g
Vitamins & minerals per serving
Potassium
998 mg
Calcium
49 mg
Iron
2 mg
Magnesium
55 mg
Vitamin A (RAE)
152 µg
Vitamin C
4 mg
Vitamin D
1 µg
Vitamin B12
0.7 µg
Folate (DFE)
52 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dust the cutlets just before frying; flour left to sit turns gluey.

Common mistakes

  • Simmering the cutlets in the gravy for long, which toughens thin pork; just warm them through.

Serve with

  • Serve with fries, Spätzle or Bratkartoffeln and a green salad.

Storage

  • Best fresh; leftovers keep 2 days refrigerated.

Reheating

  • Warm gently in the gravy; avoid boiling.

Variations

  • Breaded Jägerschnitzel: Many cooks bread the cutlets like a Wiener Schnitzel before adding the gravy. In eastern Germany the name also refers to breaded slices of Jagdwurst sausage with tomato sauce.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

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