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Easy Jaeger Schnitzel Recipe

Updated on September 2, 2013

A Great German Dish

Enjoying a great schnitzel dinner brings back some of my fondest memories of living in Germany: the gorgeous scenery, the fresh and satisfying food, the quality local wines, and the smooth, delectable gelato bought from the storefront of a seventeenth-century building and eaten while wondering winding streets at the foot of a forested mountain. Sigh. I miss it.

But, I still try to enjoy the foods we loved from time to time, and although I usually ordered a regular Wiener schnitzel, my husband loves his Jaeger schnitzel! So I made it a point to find a way to make a dish that tasted great but didn't keep me in the kitchen all day. The following recipe is pretty close to what we got in Germany and it tastes great. And it's not the quickest recipe I make, but it doesn't take too long and it's super easy! Guten Appetit!

Getting ready for a great meal...

Getting ready for a great meal...
Getting ready for a great meal...

Do You Have These Things in Your Pantry?

Easy Jaeger Schnitzel


6 Pork Loin Chops, thinly sliced cutlets (about 1 lb. total)

1-2 Cups Flour

2 Eggs

1-2 Cups Breadcrumbs



Garlic Powder

Olive Oil

8 oz. Mushrooms (about 2 cups)

4 Tbsp. Butter (1/2 stick)

2 - 0.87 oz Packets of Brown Gravy Mix (I use McCormick)

First, lay out the pork chops between two pieces of plastic wrap and pound with a meat tenderizer to make them a little bit bigger. You may want to cut any large chunks of fat off the meat. Sprinkle each side of the pork with salt, pepper and garlic powder. Then arrange three shallow bowls, putting the flour in one, the eggs in the second and the breadcrumbs in the third. Mix the eggs and a tablespoon of water with a fork until scrambled. Coat each piece of pork in the flour, then the eggs, and finally the breadcrumbs. Make sure the entire piece of meat is covered in each ingredient before moving on to the next, and pat the breadcrumbs into each piece. Put the breaded pieces on a plate, cover it with plastic wrap or a paper towel and put the plate in the refrigerator until you're ready to cook the pork.

Clean the mushrooms by gently wiping them down with a damp towel and then slice them. In a large frying pan, melt the butter. Add the mushrooms, mixing to coat them in the butter, and cook them on medium for at least twenty minutes, stirring occasionally. They'll wilt down to nearly half their precooked size. It's best to finish the mushrooms before you cook the pork, because the mushrooms can sit, but the pork shouldn't - you want to eat it when it's hot.

Meanwhile, fill a different, high-sided frying pan with about a half-inch of olive oil. Heat the oil until you can drop in a few breadcrumbs and they sizzle. Cook the breaded pork for about four minutes on each side, or until they're browned. You can cover the pan if you want, but it's not necessary. The pork pieces should sizzle while cooking; if there's no sizzle, the oil isn't hot enough and the pork will just sit in the oil and get oversaturated and gooey, but if there's popping the oil is too hot. Cook two or three pieces of pork at a time and when they are done, put them on a plate that's covered with a few paper towels, to soak up any excess oil.

While the pork is cooking, heat 1 ½ cups of water in a large measuring cup for a few minutes until it's nearly boiling. Then whisk the gravy mixes into the water. Drain any excess butter from the pan with the mushrooms, and then mix the brown gravy into the mushrooms. Let the gravy mixture come to a boil and then simmer on medium for three or four minutes, until thickened, stirring occasionally. Then let the gravy sit on low until you're ready for dinner, pouring it very carefully back into the measuring cup or a large gravy boat to serve.

When you're ready to eat, put a piece of breaded pork (schnitzel) on you plate and top with the brown gravy. The whole process from start to finish takes about 30 to 45 minutes, depending on how fast you move, and it feeds three to six people, depending on how much they eat. Serve it with a salad and some noodles or potatoes; I usually use one of my favorite potato recipes. And don't forget some cold, German beer!


Mmm...Doesn't that look good?

Mmm...Doesn't that look good?
Mmm...Doesn't that look good?

Do you need the metric measurements?
Try this website for conversions.

Tools I Use for This Recipe

J.A. Henckels International 15 PEICE BLOCK SET
J.A. Henckels International 15 PEICE BLOCK SET

Sharp knives are always important in cooking, and I swear by our set of Henckels!

OXO Good Grips 9-Inch Locking Tongs with Nylon Heads
OXO Good Grips 9-Inch Locking Tongs with Nylon Heads

One of my favorite cooking utensils, a set of tongs really helps with frying the cutlets, and these tongs are great for non-stick pans.

Harold'S Kitchen Egg Whisk Egg 12 / Display Carton (1, A)
Harold'S Kitchen Egg Whisk Egg 12 / Display Carton (1, A)

You'll need a whisk for the gravy ... so why not use a fun whisk!

Pyrex Prepware 4-Cup Measuring Cup, Clear with Red Lid and Measurements
Pyrex Prepware 4-Cup Measuring Cup, Clear with Red Lid and Measurements

This 4-Cup Measuring Cup is what I use for the gravy in this recipe.

OXO Good Grips Meat Tenderizer
OXO Good Grips Meat Tenderizer

Whenever I need a meat tenderizer, this works great.


Don't Forget the Spaetzle! - Get some traditional German Spaetzle (noodles) to go with your Jaeger Schnitzel!

Set the table German Style!

Set the table German Style!
Set the table German Style!

For That Cold German Beer! :)

Traditionally, the schnitzel served in German restaurants is quite larger than what I suggest here, so feel free to use bigger pieces of pork.

Also, you can substitute chicken for the pork, if you like, though I usually cut the chicken breasts in half before breading them.

Tell Us How You Prefer Your Schnitzel!

Do You Like Jaeger Schnitzel?

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Leave a note! - What do you think of the recipe? Have you tried it? Let us know! (You don't have to be signed into Squidoo, anyone can leave a note!)

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    • profile image

      anonymous 7 years ago

      @roamingrosie: You are correct. The hunter in this case meaning from the wild. The best chefs use wild mushrooms. It's a great dish. I heard it while living in Heilbronn, Germany.

    • ILoveLegosToo profile image

      Tom Fattes 7 years ago from Naperville, IL

      I haven't had Schnitzel in soooo long. And the best was when I was living in Germany as a kid 30 years ago. I can't wait to try this recipee.

    • profile image

      MartinPrestovic 7 years ago

      I first had the pleasure of tasting this wonderful pork dish when I went to visit a friend in Germany. She made Jaeger schnitzel and spaetzle for dinner and then later on we had Doppelback, a German beer, which tastes very much like my favourite coors light. I can't wait to try your recipe!

    • ramonabeckbritman profile image

      Ramona 7 years ago from Arkansas

      Great Lens! I am from Germany living in USA. I miss Germany and the food very much. I to had to improvise on the cooking. Yes, your recipe is exactly the way I have been making my Jaeger schnitzel for years here in the USA. Since my Mother has passed away I had to find other solutions to German cooking, because she used to send me the German Gravy pakest.I hope you won't mind me listing my Lens, I would like to show you the Little Town called Vilseck that I am from. I am not completely finished with it though.

    • delia-delia profile image

      Delia 7 years ago

      great easy recipe...5* German food having been born there, it's in my blood and taste-bud...

    • Faye Rutledge profile image

      Faye Rutledge 7 years ago from Concord VA

      Never heard of this before, but it sounds wonderful...I've got to try it!

    • profile image

      anonymous 8 years ago

      My husband loves yaeger schnitzel served this way, but I prefer it stuffed with cheese and topped with pineapple!

    • profile image

      AlinaWarner 8 years ago

      Amazing very detailed and very good lens thank you, for sharing your knowledge high 5*****s!

    • Pmona LM profile image

      Pmona LM 8 years ago

      Wow! Visiting this lens has brought back so many good memories of when I visitied Germany more than 20 years ago. I loved eating schnitzel, and it was just about all I would eat in the restaurants. Mmmmm, yummy! 5*

    • LaraineRoses profile image

      Laraine Sims 8 years ago from Lake Country, B.C.

      What a yummy lens. I always order Schnitzel when we go to the restaurant. It seems like every restaurant has their own rendition. I really like your recipe and am going to try making it. Might spoil me for restaurants ...we'll see! 5*s

    • TreasuresBrenda profile image

      Treasures By Brenda 8 years ago from Canada

      Welcome to the Culinary Favorites From A to Z group. Your lens is being featured in a new section, P is for Pork. Don’t forget to come back and add your lens to the link list so that it will appear on the group page!

      By the way, excellent job here & blessed by a SquidAngel.

    • roamingrosie profile image

      roamingrosie 8 years ago

      CCGAL - You're right, it is kind of like chicken fried steak and gravy!

      "Jaeger" actually means "hunter" and I think the dish gets its name because the mushrooms in the gravy are traditionally wild mushrooms. I heard that while I was living in Germany, anyway. Has anyone else heard different??

    • CCGAL profile image

      CCGAL 8 years ago

      I'm going to try this recipe - it's kind of like Chicken Fried Steak and Gravy, only made with Pork. I have to admit, though, that all these years (probably because of the Der Wiener Schnitzel fast food restaurants) I thought schnitzel was tube steak (hot dogs and weiners) and that Jaeger was an adult beverage. So when I saw Jaeger Schnitzel, I thought it was going to be something like brew braised bratwurst. Nice lens!