German Jagerschnitzel
German Jagerschnitzel features breaded pork cutlets topped with a rich mushroom and onion gravy, perfect for hearty meals and pairs beautifully with noodles or potatoes.
Ingredients
Instructions
- In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper.
- Place the beaten egg in a separate dish.
- Heat vegetable oil in a large skillet over medium-high heat.
- Dip each pork cutlet in the egg, then coat with the bread crumb mixture.
- Fry the pork cutlets until browned on both sides and cooked through, about 5 minutes per side.
- Remove the pork to a platter and keep warm.
- Add diced onion and sliced mushrooms to the skillet and cook until lightly browned.
- Pour in water and dissolve the beef bouillon cube.
- Simmer for about 20 minutes.
- Stir together the cornstarch with a small amount of water to make a slurry.
- Stir the cornstarch mixture into the skillet and cook over low heat until thickened, without boiling.
- Spoon the gravy over the pork cutlets and serve immediately with noodles.
Tips & Substitutions
For a crunchier texture, consider using panko breadcrumbs instead of regular bread crumbs. You can also substitute chicken or turkey cutlets if pork isn't available. To enhance the flavor, add a splash of white wine to the gravy during the simmering stage. For a twist, try serving with a side of Portuguese Green Beans for a colorful plate.
Serving Suggestions
Serve your Jagerschnitzel with a side of buttered noodles or mashed potatoes to soak up the delicious gravy. A fresh green salad or steamed vegetables can complement the dish nicely. For a hearty meal, consider pairing it with Stuffed Cabbage(Hungarian Style) for a filling dinner experience.
Storage & Reheating
Leftover Jagerschnitzel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cutlets in a skillet over low heat, adding a splash of water to keep them moist, and cover until warmed through. The gravy can also be reheated gently on the stove.
Nutrition & Diet Analysis (per serving)
Each serving of German Jagerschnitzel contains roughly 766 calories, with 7g protein, 92g carbohydrates, and 40g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1896mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Jagerschnitzel in advance?
Yes, you can prepare the pork cutlets and the gravy in advance. Fry the cutlets and store them in the refrigerator, then reheat in a skillet. Prepare the gravy separately and reheat it just before serving. This way, you can enjoy a quick meal on a busy night.
What can I use instead of beef bouillon?
If you prefer not to use beef bouillon, you can substitute with vegetable broth or chicken broth. Just make sure to adjust the seasoning accordingly, as some broths may be saltier than others. Using homemade broth can also enhance the flavor of your gravy.
How do I know when the pork is cooked through?
The best way to ensure your pork cutlets are cooked through is to use a meat thermometer. The internal temperature should reach 145°F (63°C). Alternatively, you can cut into a piece; it should no longer be pink and the juices should run clear.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).