German Jägerschnitzel (Hunter’s Schnitzel)
Hearty, meaty, rich and satisfying, this classic German Jägerschnitzel is a classic dish in most restaurants in Germany & Austria. And for good reason! This hearty, rich dish satisfies any craving for truly traditional German fare.
Servings Prep Time
2people 15minutes
Cook Time
15minutes
Servings Prep Time
2people 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Place the cutlets between plastic wrap. Using a kitchen mallet, pound cutlets to 1″ thickness. Slice mushrooms.
  2. Melt the butter in a large skillet. Saute mushrooms until they begin to brown and have given off most of their moisture. Add 1 tbsp. of flour to help thicken the sauce.
  3. Add broth & wine; simmer until reduced by half. Add half & half. Stir to incorporate. Remove from heat and keep warm.
  4. Lightly beat eggs in a bowl. Dip cutlets in egg wash. Place them in panko and cover cutlets to coat evenly.
  5. Add canola oil to pan heated over medium high heat. Place breaded cutlets in oil and pan fry on each side until browned and the breading has crisped up, about 6-7 minutes per side.
  6. Serve immediately with mushroom sauce spooned over each cutlet. Enjoy!
Recipe Notes

This dish is so iconic in Germany, it’s hard to find a restaurant that doesn’t have it listed on the menu.  While there are varying versions of the sauce (some are creamier than others), the basic flavors remain.

In looking for a simple yet true-to-the-original dishes I’ve had in the past, I came across this great version from Carrie’s Experimental Kitchen.  I strayed very little from her recipe, but still came out with a delicious version of this favorite dish.

Hearty, filling, and oh-so-satisfying, this traditional German Jägerschnizel is a classic for a reason.  Schmecht gut!