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 1/4″ 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
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.
Hello, Just wondering if you can make the gravy the day before and heat it up before serving?
Hi Penny! So sorry for the delayed response! Yes! You can absolutely make the gravy the night before and just gently heat it up on the stove before serving! Hope this got to you in time! Please let us know how it all turns out! Best, Kris & Wesley
I’ve never left a review on any of these recipe sites but this one is great! This has been my go-to schnitzel recipe for many years!
Liberty! You just made our day! We are THRILLED you have been loving our schnitzel recipe and having such great success with it. Thank you SO MUCH for letting us know and for the GREAT review. That means the world to us! Please stay in touch!! Best, Kris & Wesley
Oh my my my!! Wonderful taste, like grandma Housekneck made!
Wunderbar! We are so so happy you had such great success with the German schnitzel and we have no doubt Grandma would be proud! Thank you for sharing and for the GREAT review! That means the world to us!
Great recipe. I changed one thing. Instead of using a hammer. I used my 9qt Dutch oven and made sure each pick chop was equally the same thickness. Ohmmmggeeee try it! You will absolutely love it. Every chop cooks equally and evenly. Same time as well.
Wow! GREAT tips! What in the world would we do without our Dutch ovens? They solve so many problems! We are so glad you enjoyed the schnitzel and thank you so so much for the GREAT review. That really means so much to us! Please stay in touch! Best, Kris & Wesley
Love these guys and their recipes.
Thank you so so much, Patti!! (And sorry for the delayed response!). Kris & Wesley
Happy New Year from the tiny town of Kure Beach, NC
So we had 11 family come for Christmas week. All great cooks. I decided one night during the week to make this and OMG it was just amazing! I served it with red cabbage, pierogis and caramelized onion and applesauce on the side. The pork was tender, the sauce was superb (I tripled the entire recipe). I froze the leftover sauce and we have just enough leftover for my husband and I to have today (New Year’s Day) with some freshly made schnitzel.
This is comfort food at its core and yet enough to impress when entertaining. Looking forward to making it again and again (as well as your mini Guinness beef stew pies for St Paddy’s Day). Keep on creating and I’ll keep on cooking! Love and hugs!
Terri!! This is spectacular! We are so so happy you had such great success with the schnitzel! And your meal sounds absolutely heavenly. That must have made a very happy family!!! Thank you so so much for letting us know and for the wonderful review. We just can’t express enough how much that means to us!! Stay in touch!!! Love, hugs, and happy new year!!!! xoxo Kris & Wesley
This recipe is amazing. I made it Czech-style, stuffing flattened chicken breasts with ham and cheese, and frying them in olive oil and butter. The mushroom gravy is spectacular. I served with mashed potatoes and steamed broccoli with mushrooms and everybody loved it.
This recipe is amazing. I made it Czech-style, stuffing the chicken with ham and cheese, and frying it in olive oil and butter. The mushroom gravy is spectacular. I served with mashed potatoes and steamed broccoli with mushrooms and my husband and I both loved it.
Oh, wow, Mary!! We love that you prepared this Czech-style! Sounds absolutely heavenly! Thanks for letting us know and for the inspiration!! All the best, Kris & Wesley
Hi! I have made this before with boneless pork chops and LOVE it. However, I have some bone-in pork chops I need to use up and would love to use them in this recipe if possible. Do you think that would work, and what adjustments do you think I should make to make it delicious as usual? Thank you!!
Hi Anna! You should get wonderful results with bone-in chops. They will most likely need to cook a little longer so they cook through. Just make sure the heat isn’t too high, otherwise, it might get the outer crust too dark before the chop is cooked through. Let us know how they turn out! YUM!!
They turned out so well! Thank you!
this reccipe sounds like it’s to die for & I can’t wait to make it. Can you use boneless pork sirloin for this recipe?
Hi Jenn! Sure! That would be fantastic. For best results, try and pound it out nice and thin. Let us know how it turns out and what you think!! Kris & Wesley
What about he gypsy sauce recipe
If I could give you 10 stars I would. I have looked for 50 years for a recipe like this after loving this dish at a German restaurant in Ann Arbor where I grew up (sadly no longer there). Not only are the recipes (meat and gravy both) excellent, your frying technique opened up a new world of frying! Thank you. Now will make the spaetzel and check out all your other recipes.
What would you serve this with? (Side dishes)
Hi Julie! If you want to keep it in the German theme, we love our homemade spaetzle. It’s sooo good! Another great side would be our Warm Potato Salad. Hope this helps! Let us know if you make the schnitzel and what you think! All the best, Kris & Wesley
So incredibly random, but I’m watching Guy’s Grocery Games and saw you making your pork schnitzel. It looked so good when you were making it I decided to search for a recipe so I could make it for dinner next week. Searching on Pinterest the picture in this listing caught my eye. I couldn’t believe it when I saw it was your own blog!! Crazy!! Can’t wait to try this!
OMG…Stephanie…that is so awesome! Let us know if you make the schnitzel and what you think! Trust me…it’s so much better when you don’t have to race through a grocery store, grab the ingredients, and then make the dish in less than 10 minutes!!! LOL!!! Let us know if you have any questions!! All the best, Kris & Wesley
Finally got around to making this tonight–it was so good!! Even my picky eater kids complimented it (which was a nice change from my 5 year old crying because I made her eat something that wasn’t covered in Nutella lol). Thanks so much for the recipe!!
That is fantastic news!! So thrilled you and your 5 year old loved it!! Major WIN!!!! Thanks so much for letting us know!! Kris & Wesley
Can you use pork fillet for this recipe thanks Margaret
Dear Kris and Wesley,
First of all – I thoroughly enjoyed the presentation of this recipe. You both bounce off of each other so naturally. This Jaeger Schnitzel recipe was positively delicious! BUT I cheated bc my husband doesn’t like large size mushrooms in a gravy, so I minced them so they weren’t as noticeable. He loved the gravy..Substituted the wine with Veggie Broth. I pounded the chops into cutlets…they were so so tender. I made some rice and vermicelli (RiceaRoni without the flavor packet) and smothered it with the delicious gravy. You are right the caraway and the stone ground mustard made this SO appealing to the palate, I felt like I was sitting in a restaurant eating. My veggie side was green bean salad – cooked green beans with a homemade oil and vinegar salad dressing. I have some advice – please get a hold of a network and tell them to produce your own cooking show! You are really both such a joy to watch and instructionally – you are spot on and didn’t confuse the recipe. Thank you again, keep those recipes coming!!
HI Roseann!!! We can’t thank you enough for letting us know your experience with the schnitzel recipe and we are THRILLED to hear you had such great success!! It sounds like you made it perfectly!! We appreciate your kind words more than you could ever know! Please in touch and stay tuned…lots more on the way!! All the very best, Kris & Wesley
Fabulous meal! I used Francis Coppola – Pinot Grigio for the wine in the sauce and substituted milk instead of water in the egg wash and I did not have any caraway seeds for the bread crumbs so I left that out. My gas stove top runs hot at medium, so I ended up cooking the meat 2 min per side. Served with red cabbage & apple and spaetzle. I prepped ALL ingredients first and set up my sauce station on the right of the stove and my meat station on the left of the stove. I made the sauce first and kept warm while the pork was cooking.
Hi Kim! That ALL sounds AMAZING!!! Wow! What a great meal you prepared. Way To Go!!!! And thank you so much for letting us know and the great review. That means the world to us!!! Please stay in touch!! All the best! Kris & Wesley
this sounds delicious! what can I use in place of the wine?
Hi Rachelle! Thanks so much, we think it’s pretty delicious! You can honestly just omit the wine and you’re still going to have a delicious gravy. Let us know if you make it and what you think! Best, Kris & Wesley
Kris, my greatest fear, as I watched your German Schnitzel with Mushroom Gravy video, was that the gravy would take too long to make and that my schnitzel would get cold or that it would lose its crispiness. I made it for our extended family of our son, his wife and children. I set the oven for 190 and crossed my fingers — nine schnitzels to make,
Our son came over a little early and he helped with the gravy as I cooked the meat.
Dinner was very great. The two granddaughters (early teens) picked at the meat (talk about picky eaters). Their dad and older brother got seconds out of it. I added your spaetzle recipe to the menu and it was fabulous.
Great meal!
Hi Stan! Such great news! Nine schnitzels plus spaetzle is a lot to take on and it sounds like you did it perfectly! And…it sounds absolutely delicious! And we’ve got a couple of picky eaters in our extended family, too…That’s okay, they’ll come around! We are so happy that you had such major success and we truly appreciate you letting us know! Stay in touch and all the best, Kris & Wesley