Nothing says German comfort food quite like a perfectly golden Schnitzel. Thin pork cutlets are pounded tender, breaded to crispy perfection, and then smothered in a rich, creamy mushroom gravy, also known as Jägerschnitzel or “Hunter’s Schnitzel.”
This authentic German Schnitzel with Mushroom Gravy is crunchy on the outside, juicy on the inside, and absolutely irresistible with that earthy, creamy sauce. Serve it with buttery spaetzle, mashed potatoes, or crispy fries for the ultimate cozy dinner that tastes like you’re in a Bavarian beer garden.
German Schnitzel with Mushroom Gravy
4
servings20
minutes12
minutesKeep the screen of your device on
Ingredients
- SCHNITZEL
Vegetable oil for pan frying (about 2 cups)
4 boneless pork chops about 16 ounces, total
1 cup all-purpose flour
2 large eggs plus two tablespoons of water
1 cup dried bread crumbs not seasoned
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
½ teaspoon caraway seeds
Lemon wedges, for garnish
Flat-leaf parsley, chopped, for garnish
- MUSHROOM GRAVY
2 tablespoon olive oil
2 tablespoon unsalted butter
½ onion, chopped
1 clove garlic, minced
8 oz. cremeni mushrooms sliced
¼ cup all-purpose flour
½ cup white wine
2 ½ cups beef stock
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Directions
- SCHNITZEL
- Heat the oil in a large, sturdy skillet over medium-high heat.
- Pound the cutlet between wax paper, or in a large freezer bag, by using the side of a meat tenderizer. Pound down to about ⅛”. Trim any jagged sides, and/or excess fat.
- Place the flour in one medium-sized bowl. Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water. In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds.
- Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture.
- Fry each cutlet (don’t overcrowd the pan) for about 4 minutes per side, or until golden brown.
- MUSHROOM GRAVY
- Heat the olive oil over medium-high heat in a medium skillet. Add the butter. Add the garlic and sauté for about 1 minute.
- Add the onion and cook for another 4 minutes, or until translucent.
- Add the mushrooms and cook until they start to release liquid, about 4 minutes.
- Add the flour and stir to incorporate.
- Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes.
- Add the stock, and stir frequently. The sauce will start to thicken over the next 5 minutes.
- Stir in the mustard, Worcestershire sauce. Season with salt and pepper.
Notes
- Recipe courtesy of https://howtofeedaloon.com/german-schnitzel-mushroom-gravy/
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