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Jägerschnitzel

Serves 4 to 6 Entree meat

Jägerschnitzel

Jägerschnitzel is a beloved dish from eastern Germany and Thuringia, where it's prepared with an unpretentious approach. This home-style version uses pork cutlets, mushrooms, and a creamy sauce, all cooked in butter or clarified butter, with salt measured by instinct and no hesitation for seconds.

The taste is rich and earthy, with the mushrooms and cream creating a comforting sauce that envelops the tender pork. A sprinkle of fresh parsley adds a touch of brightness, while the beef broth deepens the flavor. It's a dish that brings the warmth of a German family kitchen to your table.

Ingredients

  • 4pork cutlets — pounded
  • 300 gmixed mushrooms — sliced
  • 1onion — chopped
  • 150 mlcream
  • 100 mlbeef broth
  • 2 tbspclarified butter
  • 1 tbspflour — for dredging
  • fresh parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by seasoning the 4 pork cutlets generously with fine sea salt and black pepper on both sides. Allow them to rest at room temperature for about 15 minutes to let the flavors penetrate the meat.
  2. In a large skillet, heat 2 tablespoons of clarified butter over medium-high heat. Once the butter is hot and shimmering, add the pork cutlets in batches, ensuring not to overcrowd the pan. Brown each cutlet for about 3-4 minutes per side until they develop a deep golden color. Remove the cutlets from the pan and set them aside on a plate.
  3. Reduce the heat to medium and add 1 finely chopped onion to the same skillet. Sauté the onion until it becomes translucent and slightly golden, stirring occasionally to prevent burning.
  4. Add 300 g of mixed mushrooms to the skillet with the onions. Cook until the mushrooms release their moisture and start to brown, about 5-7 minutes. Stir occasionally to ensure even cooking.
  5. Sprinkle 1 tablespoon of flour over the mushroom and onion mixture. Stir well to coat the vegetables evenly, cooking for another 1-2 minutes to remove the raw flour taste.
  6. Pour in 100 ml of beef broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
  7. Add 150 ml of cream to the skillet, stirring to combine. Return the browned pork cutlets to the pan, nestling them into the mushroom sauce. Cover the skillet and let the cutlets braise gently for about 10-15 minutes, or until they are fork-tender and the sauce has thickened to a creamy consistency.
  8. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Garnish with freshly chopped parsley before serving. Serve the Jägerschnitzel hot, accompanied by potatoes, Spätzle, or crusty bread to soak up the rich sauce.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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