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


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.


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.”  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


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


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 22 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



  • 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)


  • 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



  • 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:


  • 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.



Serving: 320grams | Calories: 385kcal
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  • 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.

  • 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!!

  • 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?

  • 5 stars
    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.

  • 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!!

  • 5 stars
    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

  • 5 stars
    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

    • 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

    • Hi Julie! Awesome! This dish would go great with a nice green leaf salad and a side of either mashed potatoes or au gratin potatoes. If you really want to go all out German, try making some spaetzle! Let us know how it turns out, or if you have any other questions! We think you’ll love it…it’s one of our all-time favorite dishes! Best, Kris & Wesley

  • Hi Kris, I’m planning on making your dish but I have a question. Can you make this ahead? I’m having an Octoberfest party and love to have everything done the night before. I’d like to heat it up and serve. Do you think the pork will become tough?
    Can I make the gravy ahead of time and put it on the schnitzel when I serve it?
    Please give me your honest opinion.

    • Hi Gina, we love a good Octoberfest party!! Awesome!! Yes, you can make everything the evening before. As you would expect, the cutlets are really at their best when they come right out of the skillet, but you can by all means make them ahead of time and then re-heat in the oven. The pork won’t become tough. The only thing is the breading may not be quite as crispy, but it won’t be soggy, and will still be very delicious. Re-heat for about 20 to 30 minutes in a 325°F oven until heated through. Keep warm in a 200°F oven. Simply re-heat the gravy in a saucepan on the stove. You will be in great shape. Let us know how it turns out and have a great time. Sounds like a blast!!

    • I’ve done this in large batches both making everything a night ahead and same day. You’re likely to find what Kris said about the cutlets becoming soggy correct. When I decided to give this a another try for a large Oktoberfest we hosted I found that prepping as much as I could the night before but holding off on frying until day of worked best. I made the sauce and pounded out the cutlets the night before. About an hour before our guests started arriving I fried all the cutlets and placed the low warm oven until it was time to serve. They held up better than the previous batch that I made completely the night before.

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