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.
HOW TO MAKE SCHNITZEL AT HOME
This German Schnitzel with Mushroom Gravy is so comforting, and really simple to make at home.
Watch us show you how to make this amazing dish!
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.
USE VEAL, CHICKEN OR PORK FOR CLASSIC SCHNITZEL
For this version, I took a nice boneless pork chop, and pounded it down to a thin ¼″ cutlet.
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.
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…
THE JAEGER SAUCE IS WHAT MAKES THIS DISH GERMAN
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.” Schnitzel, of course, originated in Austria, actually in Italy, which would become Austria. As this German version (which includes the German gravy), there are many different variations.
All we know is that it truly is wunderbar!
SCHNITZEL WITH MUSHROOM GRAVY IS PURE COMFORT FOOD
By the way, if you like this German Schnitzel with German Gravy as much as we think you will, you would probably also really like our Pork Milanese as well as our Chicken Francese.
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!!
OTHER AMAZING GERMAN RECIPES TO TRY
German Spaetzle and Cheese
Ale-Braised Bratwurst
Glühwein (Warm Spiced Wine)
Now, go forth and make this amazing German Schnitzel with Mushroom Gravy recipe!
German Schnitzel with Mushroom Gravy
Video
Ingredients
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 (about ¼ teaspoon each)
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
Instructions
MUSHROOM GRAVY
- Heat the olive oil over medium-high heat in a medium skillet
- Add the butter
- Add the garlic and saute 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.
- Keep warm:
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.
- Serve with gravy poured over top and garnished with lemon wedges and parsley.
Anna says
The mushroom gravy rocked! I didn’t have beef broth on hand so I had to sub chicken broth, and it was still excellent (though I did add a touch of cream too, because why not). Thanks for this great recipe!
Kris Longwell says
Yay! We are so happy you had such great success with the schnitzel! Sounds like you prepared it perfectly! Thank you so much for sharing and for the wonderful review. That means the world to us! Please stay in touch! Best, Kris & Wesley
Jeff B says
Jan 2025. YES. YES. YES. Perfect! The Mushroom Gravy is the bomb. You will NOT be disappointed with this if you follow the instructions. Nice job Guys! Thank you. Jeff B.
Kris Longwell says
Hi Jeff!!! We are so so happy you made the schnitzel with mushroom gravy and loved it!!! Good way to start the year! Thank you so much for sharing and for the wonderful review. That means the world to us! Happy New Year!!!
Josh says
I’ve tried several times to make a good Jäger sauce for Schnitzel. After talking to my mother- in-law, she said the secret is white wine and Worcestershire. I found this recipe and… WOW! I made it for the guys at the Firehouse and they LOVED IT!
Kris Longwell says
Josh!! You have no idea how much you just made our day! We LOVE that you had success with our schnitzel with the Jäger mushroom sauce and we love EVEN MORE that you made it for the guys at the firehouse!! Please give our regards! We are in awe of the service and fearlessness of firefighters! We are truly grateful!! Please stay in touch and we hope you find more recipes to enjoy! All the best, Kris & Wesley
Cynthia says
OMG!!! The mushroom gravy was out of this world! Overalla delicious birthday dinner for my friend. She loved it!
Kris Longwell says
Hi Cynthia! Woo hoo!! We are so so thrilled you made the German schnitzel with the gravy and had such great success! It’s the bomb, right? And we are extra happy you made it as a birthday celebration for your friend! You are a GREAT friend! Thank you so so much for sharing and for the wonderful review. That means the world to us! Please stay in touch! xo Kris & Wesley
Jessica says
Really, really good mushroom sauce. Full of German flavor and perfectly seasoned! My husband and I loved it. We don’t get a lot of German food in San Antonio and this satisfied our craving!
Kris Longwell says
Awesome! We are sooo glad you enjoyed the schnitzel with the mushroom sauce! Thanks for letting us know and for the GREAT review! That means the world to us! Please stay in touch! Best, Kris & Wesley
Bev says
OMG this was amazing the pork shcnitzel was delicious and the gravy wow now that was on another level made it for me and my son’s tea I didn’t fry it in oil a did it in the air fryer and sprayed Chrip n dry on it and it came out perfect soft tender pork with crispy coating served with baby potatoes sweetcorn and soft stemmed broccoli it was absolutely lush. Your recipes are absolutely amazing and I love the laughter you two have when cooking you brighten up my day thank you for sharing your recipes I will be making lots more of them. Love light & laughter to you both.
Kris Longwell says
Hi Bev! We can’t even begin to express how much this means to us! First…it sounds like you made an absolutely amazing meal! And we LOVE that you did the cutlet in your air fryer! Delicious and healthy! Thank you so so much for sharing, the kind words, and the amazing the review. That honestly means so very much to us! Have a wonderful week!! All the best, Kris & Wesley