Description
Authentic Jägerschnitzel is a classic German comfort dish featuring crispy breaded schnitzel topped with a rich and savory mushroom gravy. Tender cutlets, crunchy coating, and creamy mushroom sauce come together for a hearty meal perfect for family dinners or cozy weekends.
Ingredients
- 4 boneless chicken or veal cutlets
- 1 cup breadcrumbs or panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Vegetable oil for frying
- 8 ounces mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup white grape juice or cooking broth
- 1 cup beef or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, for garnish
Instructions
- Place each cutlet between sheets of plastic wrap and gently pound to about 1/4-inch thickness.
- Prepare three shallow bowls with flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, salt, and pepper in the third.
- Dredge each cutlet in flour, dip into the eggs, then coat evenly with the breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the schnitzels for 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
- To make the mushroom sauce, melt butter in a saucepan over medium heat.
- Add onion and garlic and cook until softened and fragrant.
- Stir in the sliced mushrooms and cook for about 5 minutes until tender and golden.
- Sprinkle flour over the mushrooms and stir well.
- Slowly whisk in the broth and white grape juice, stirring continuously until smooth.
- Simmer the sauce for about 5 minutes until thickened and creamy.
- Season the sauce with salt and black pepper.
- Serve the schnitzels topped with mushroom sauce and garnish with fresh parsley.
Notes
- Chicken cutlets are a lighter alternative to veal.
- Use gluten-free breadcrumbs and flour for a gluten-free version.
- Add a splash of cream for a richer mushroom sauce.
- Button mushrooms, cremini mushrooms, or wild mushrooms all work well.
- Store schnitzel and sauce separately to keep the coating crispy.
- Reheat schnitzel in the oven or skillet instead of the microwave for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 schnitzel with sauce
- Calories: 420
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 145 mg
