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.
This has been my go to schnitzel recipe for years! I love it! I make it with home made Spaetzle and rotkuhl
Hi there! Woo hoo! We are thrilled you have been enjoying our schnitzel recipe!!! Homemade spaetzle and rotkuhl are absolute perfection!! Thank you for sharing!!! That means a lot to us!! Stay in touch!
I have cooked this a few times and it never fails! Both my girls love them. The recipe is easy to follow.
Hi Pamela! Yay! We are thrilled you are having such great success with the schnitzel! And we love that your girls love it, too! Thank you so so much for sharing! All the best, Kris & Wesley
Hi Kris….you Loon!!! I made this delicious Pork Snitzel for my family 2 sundays ago…I am a repeat cook on this recipe. You really have a funny video and your explanation of the steps to prepare are spot on. I’m glad i keep getting responses on your recipe from other Loons! It interesting to see and hear the various ideas…I just follow your tried and true recipe, though…
Take care from Roseann a fellow Loon…
Hi Roseann!! You wonderful dear Loon!! We are so so thrilled you and your family are loving the schnitzel!! Thank you so so so much for sharing and letting us know your success! That means the world to us! Stay in touch!!! xoxo
Well, y’all helped me get lucky! 😉 My husband was stationed in Germany for four years, and of course fell in love with the food. We don’t have much in the way of German restaurants near us, so I decided to make him an authentic meal. I made homemade spaetzle to go with this, and let’s just say he was a crappy camper.
HAPPY camper!!!! That’s a bad (but funny) typo!
I hit enter too soon…
The only variation was I used panko instead of bread crumbs and fried it in ghee. The crust was amazing and that gravy?!?! Oh man….so good! Next time I make this dish I’m going to more than double the gravy to have enough to freeze a few portions…then all I have to do is bread/fry the meat.
Thanks again!! Love your recipes!
Melissa
P.S. We’re staying in Houston next month for a week for an MD Anderson visit. If y’all know of any must visit German spots, I’m all ears! Or would it be eyes?
Hi Melissa!! LOL!! Well, we’re sooooo glad your husband was a HAPPY camper!! (That just made our day ). We are over the moon happy that you made the schnitzel and spaetzle! Now THAT is a German feast to remember!! YUM!!! We’re not very familiar with the restaurant scene in Houston, so, unfortunately, we can’t make any recommendations. But, we do know that have a huge selection of great places to eat with amazing and diverse chefs. No doubt you’ll find a spot that wunderbar!!!!! Thanks again for sharing with us and the great review! That means the world to us! Please stay in touch! Best, Kris & Wesley
I was wondering, instead of frying, can I bake them?
Hi there, you can bake them. Bread the schnitzel and then bake at 350°F for 20 minutes, or until golden and crispy. Hope this helps!