German Schnitzel with Mushroom Gravy

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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

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 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

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!

German Schnitzel with Mushroom Gravy

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!!

German schnitzel with mushroom gravy recipe

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 on a white plate next to a napkin with a silver fork

German Schnitzel with Mushroom Gravy

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!
5 from 25 votes
Print Pin Rate
Course: Entree
Cuisine: German
Keyword: German Gravy, Jaeger Gravy, Schnitzel
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4 people
Calories: 385kcal

Ingredients

MUSHROOM GRAVY

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 8 oz. cremeni mushrooms sliced
  • 1/4 cup all-purpose flour
  • 1/2 cup white wine
  • 2 1/2 cups beef stock
  • 1 tbsp whole grain mustard
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste (about 1/4 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 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp 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 1/8". 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.

Video

Nutrition

Serving: 320grams | Calories: 385kcal
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103 Comments

  • 5 stars
    I’ve tried several times to make a good Jรคger 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!

    • Josh!! You have no idea how much you just made our day! We LOVE that you had success with our schnitzel with the Jรคger 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

    • 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

  • 5 stars
    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 sonโ€™s tea I didnโ€™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.

    • 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

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