German Schnitzel with Mushroom Gravy

Oh, this German Schnitzel with Mushroom Gravy is just so satisfying.  Back in the mid-90s, I performed in the musical “Cats” in Hamburg, Germany for well over a year.  The Loon came over and stayed with me.

We had the time of our lives, and certainly enjoyed a lot of Schnitzel.

Schnitzel 1-2

We get a lot of comments from folks reminding us that schnitzel originated in Austria and authentic Weiner Schnitzel (from Vienna) is made with veal. We know that!  But, we love it also with chicken or pork.

For this version, I took a nice boneless pork chop, and pounded it down to a thin 1/4″ cutlet.

German schnitzel with mushroom gravy recipe

After seasoning the chop with salt and pepper, it goes through a simple dredging process of first in flour, then a quick egg batch, and then into the lightly seasoned bread crumbs.

So simple yet so perfect.

German schnitzel with mushroom gravy recipe

There is just something so tempting and satisfying about a perfectly cooked chop. Thin and crispy on the outsides and flavorful on the inside.

These cutlets are absolutely wonderful as they are. But you know us, we couldn’t just stop there…

German schnitzel with mushroom gravy recipe

As with almost any dish, it’s even better with a sauce.   So, I added a lovely brown sauce with sauteed mushrooms, beef stock and whole grain mustard.

This is a classic German mushroom sauce called a Jaeger sauce, which means “Hunter Sauce.”

All we know is that it truly is wunderbar!

German Schnitzel with Mushroom Gravy

And beside amazing taste, the other great thing about the dish is how easy it is to prepare.  It’s elegant enough for a nice dinner party, but easiest to whip up for a delicious weeknight family dinner.

I mean, just look at this dish!!

German schnitzel with mushroom gravy recipe

And now, watch us show you how easy it is to make!!

Now, go forth and make this amazing German Schnitzel with Mushroom Gravy recipe!

5.0 from 6 reviews
German Schnitzel with Mushroom Gravy
 
Prep time
Cook time
Total time
 
This German Schnitzel with Mushroom Gravy is so flavorful and easy to make, even on a busy weeknight. Use veal, pork, or chicken...pound the cutlet out thin...bread, whip up the sauce, quick fry...and you are set! So delicious!
Author:
Recipe type: Entree
Cuisine: German
Serves: 4
Ingredients
  • FOR THE MUSHROOM GRAVY:
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • ½ onion, finely diced
  • 1 garlic clove, minced
  • 8 oz. cremeni mushrooms, sliced
  • ¼ cup of all-purpose flour
  • ½ cup of white wine
  • 2 & ½ cups of beef stock
  • 1 tablespoon of whole grain mustard
  • 1 tablespoon of Worcestershire sauce
  • Salt and pepper, to taste (about ¼ teaspoon each)
  • FOR THE 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 of salt
  • 1 teaspoon of freshly ground black pepper
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of caraway seeds
  • Lemon wedges, for garnish
  • Flat-leaf parsley, chopped, for garnish
Instructions
  1. MAKE THE MUSHROOM GRAVY:
  2. Heat the olive oil over medium-high heat in a medium skillet
  3. Add the butter
  4. Add the garlic and saute for about 1 minute.
  5. Add the onion and cook for another 4 minutes, or until translucent.
  6. Add the mushrooms and cook until they start to release liquid, about 4 minutes.
  7. Add the flour and stir to incorporate.
  8. Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes.
  9. Add the stock, and stir frequently . The sauce will start to thicken over the next 5 minutes.
  10. Stir in the mustard, Worcestershire sauce.
  11. Season with salt and pepper.
  12. Keep warm:
  13. MAKE THE SCHNITZEL:
  14. Heat the oil in a large, sturdy skillet over medium-high heat.
  15. 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.
  16. Place the flour in one medium-sized bowl.
  17. Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water.
  18. In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds.
  19. Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture.
  20. Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown.
  21. Serve with gravy poured over top and garnished with lemon wedges and parsley.

 

25 Comments

  • With the passing my Oma (who didn’t believe in written recipes) we lost the recipe for her Jagerschnitzel with her all those years ago. While the pork cutlets were easy enough to remember how to make, the gravy was not as easy. This recipe is the closest I’ve found to it! Thank you so much for sharing this and bringing a piece of my Oma back to me, it helps bring a bit of her magic to my children.

    • Christina, that is one of the most beautiful comments and sentiments we have ever received. This is the type of thing that gives us more joy than anything else. Thank you so much for sharing, and we are sure Oma is watching and is pleased! You know, it’s funny, my grandmother was an amazing cook as well, and she didn’t believe in written recipes either. It has been a passion of mine to try and finally re-create some of her greatest masterpieces! Please stay in touch! xoxo Kris (& Wesley)

  • I lived in Germany for 4 years and simply loved it, the food, the people and the way of life.
    Weiner schnitzel with this mushroom sauce was my first introduction to German cuisine, but I could never find a recipe like the one I first tasted until now. This is even better, and has brought back so many fond memories. Thank you guys for sharing this. I’m now looking for a good Rouladen recipe.

    • Hi Ian! We loved Germany so much! We agree, the food, the people and the culture was great. We are so happy you liked this version of Weiner schnitzel with the mushroom gravy! It takes us back every time! Good luck with the Rouladen search, sounds great! I’ll have to look into that as well. Stay in touch!! Best, Kris & Wesley

  • Thank you for sharing this super easy and fantastic recipe! I made this the other night for my husband’s birthday, and he absolutely loved it. The meat was crispy on the outside, yet very tender and juicy on the inside. Also, the gravy was phenomenal (I personally loved the tanginess from the Worcestershire sauce and mustard). I served this with garlic mashed potatoes, fresh vegetables (broccoli, green beans, corn, peas and carrots), iced tea to drink, and I bought a cake for dessert. Overall, it was a wonderful evening – and considering I made this in under an hour on a weeknight was also a bonus for me. This is something you would not want to eat on a regular basis, but this is definitely a delightful treat to have once in a while. Again, thank you for sharing this. I will definitely make this again.

    • Thank you so much, Greg!! I am so glad you and your husband enjoyed it! It is definitely one of our favorites, too! It sounds like an absolute wonderful meal and evening you provided. That’s what I call a pretty amazing birthday!! Thank you so much for letting us know, and please…stay in touch! Best, Kris & Wesley

  • Kris, I have been wanting to make this forever and finally did this evening. Absolutely AMAZING! Just love it, as did the entire family. The mushroom gravy is to die for! Thanks for sharing and really love the website. Looking forward to trying more of your recipes in the future. (And also, considering signing up for the “Italian Boot Camp” at the Culinary Institute. Have you done that and, if so, would you recommend it?). Thanks, and Happy Holidays! All the best, Mark

    • Awesome, Mark!! We love that schnitzel with the mushroom gravy so much. And we are so glad to hear that you and the family did, too! Really makes us so happy to hear. I have not done the Italian Boot Camp at CIA, but I’ve considered it. They also have an Asian Cuisine Boot Camp that I’d like to go to. I went to a 7 day boot camp that was intense but really amazing. I had a lot of fun, learned some things, and gave me the further confidence of the skills I already had, but needed a little confirmation! I would highly recommend it! Keep us posted!

      Thanks again and have a wonderful holiday!!

      All the best to you and your family,
      Kris & Wesley

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  • Kris, Loon, I’m drooling ova here!!! in anticipation for my expected bragging rights as I choose your recipe for my WienerSchnitzel N gravy go-to…. It’s my first time cooking one of my favorite dinners. I’m showing my Schnitzel a good time and making room for a lil Spätzle on the side, (I’m so cheesy but must admit that last statement was trying to force a smile upon ya’ll, haha)Sendin you both return smiles in admiration of your mission, the huge-yet sometimes unseen rewards gained in a life full of the ONE universal Law: Great food amongst your family and friends brings smiles.

    • Awesome! You’re going to love it and people will definitely be impressed! Let us know how it turns out! And thank you for you kind words. Stay in touch!! All the best, Kris & Wesley (The Loon).

      • I decided that my plain old schnitzel wasn’t going to cut it tonight. So, I decided to go with a Jaegerschnitzel and it was spectacular. The sauce was great and made the usual apple sauce unnecessary.

        I used button mushrooms which I thought you mentioned in the video…and they were fine. Did your recipe actually suggest crimimi mushrooms?

        Keep up the good work!
        Doug

        • Hi Doug!

          So glad you liked the schnitzel and we agree, we really love the mushroom sauce! Yeah, I suggest crimini, but any variety would work.

          Thanks again! Keep us posted on other recipes you try and we’ll keep adding new recipes every week.

          Best,
          Kris

  • Just stumbled across this- love you guys already but wanted you to know that “wiener” doesn’t mean “veal” . “”Wien” is the word for Vienna, so it means “Vienna style” schnitzel.

  • So happy to find this recipe! I’m making this tonight. I was craving a restaurant dish I had years ago and didn’t know how to describe. Your recipe ticks all the boxes. Most mushroom schnitzel recipes online call for a sour cream base, but that is just stroganoff to me! I can’t promise it will look as pretty as yours, but I’ll post an update after we eat.

  • Just letting you know that I made your German Schnitzel with Mushroom Gravy last night in cold and wintery Melbourne, Australia……absolutely delicious, thank you! The smoky paprika and the caraway seeds are the perfect flavours in the crumb coating and the mushroom gravy has a little bit of a tangy flavour from the Worcestershire sauce which offsets the richness beautifully. I’ll definitely be making this again! Many thanks.

    • Sandra, thank you so much for your note. I have to say, this dish is one of our all-time favorites. There is something about it that is just so satisfying. I’m glad we can connect, even though we’re half a world away! It’s cold and Winter in Melbourne where you are, but it’s blazing hot here in NYC, where we are. I’m glad H2FaL could bring us together, regardless. Let us know if you try any other dishes…and lots, lots more to come. All the best, Kris (& Wesley).

  • Kris, I haven’t blogged about this yet, but made this schnitzel last night and it was SO GOOD!! The gravy was so good and the seasonings for the breading on the schnitzel were perfect! Love, love, love!!!

    • That’s awesome, Lisa! That is one of my favorites, too. I added the mushroom gravy last time I made it for the site, and really thought it made a huge difference. Happy Summer! See you on ‘www.thepincidentalfoodie.com’!!

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