Print Recipe

Jaeger Schnitzel
(Hunter Schnitzel with Mushroom Gravy)

Jaeger Schnitzel

This is one of many recipes for preparing this famous German dish. Jaeger in German means means hunter.



  • 1 cup bread crumbs
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 4 pork steaks or cutlets, pounded thin
  • 1 egg, beaten


  • 1 medium onion, diced
  • 1 (8 ounce) can sliced mushrooms
  • 1 1/2 cups water
  • 1 cube chicken or beef bouillon or 1 teaspoon bouillon
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream


  1. In a shallow dish, mix together the bread crumbs, flour and paprika. Season with salt and pepper. Place the egg in a separate dish.
  2. Heat oil in a large skillet over medium-high heat. Dip pork steaks into egg, then coat with the bread crumb mixture.
  3. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
  4. Remove the pork to a platter and keep warm.
  5. Add onion and mushrooms to the skillet and cook until lightly browned.
  6. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes.
  7. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Photo credit: (c) Can Stock Photo / FomaA