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Jägerschnitzel with creamy mushroom sauce and Swabian spätzle on a rustic pub table, served with pilsner beer

Jägerschnitzel Recipe – German Pork Schnitzel with Mushroom Gravy

A classic Jägerschnitzel: crisp pork schnitzel topped with a rich mushroom gravy and served with buttery Spätzle. A warm, hearty German favourite that delivers deep flavour, fast service and strong pub-menu appeal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Ingredients Method

Ingredients
  

For the Pork Schnitzel
  • 1 pork loin schnitzel 120–150 g, pounded thin
  • Salt & white pepper
  • Flour for dredging
  • 1 egg beaten
  • Fine breadcrumbs not panko; German style preferred
  • Neutral frying fat rapeseed oil, sunflower oil, or clarified butter
For the Mushroom Gravy (Jäger Sauce)
  • 100 g mushrooms sliced (button or chestnut work well)
  • ½ onion finely diced
  • 1 small garlic clove minced (optional, modern addition)
  • 1 tbsp butter or oil
  • 100 ml beef or vegetable stock reduced if possible for flavour
  • 50 ml cream optional for a richer, pub-friendly finish
  • 1 tsp mustard optional but common in modern kitchens
  • Salt & black pepper
  • Chopped parsley for garnish
For the Spätzle (Side Dish)
  • 120 –150 g cooked Spätzle pre-made or fresh; both reheat beautifully
  • 1 tsp butter
  • Salt & pepper
  • Parsley to finish

Method
 

Make the Mushroom Gravy
  1. Heat butter or oil in a sauté pan.
  2. Add onions and cook until soft and lightly golden.
  3. Add mushrooms and fry until they release their moisture and begin to caramelise.
  4. Stir in garlic (optional), mustard (optional), salt and pepper.
  5. Deglaze with stock and reduce briefly.
  6. Add cream if using and simmer until slightly thickened.
  7. Hold warm on low heat or transfer to a bain-marie.
  8. This sauce holds beautifully during service.
Prepare the Spätzle
  1. Heat butter in a separate pan.
  2. Add Spätzle and sauté until lightly golden at the edges.
  3. Season and finish with parsley.
  4. Hold warm.
Prepare the Schnitzel
  1. Pound the pork schnitzel very thin — around 3–4 mm.
  2. Season lightly with salt and white pepper.
  3. Set up the breading line (flour → egg → breadcrumbs).
  4. Coat the schnitzel, ensuring the crumbs stay fluffy and not compressed.
  5. Heat 2–3 cm of oil/clarified butter in a wide pan.
  6. Fry the schnitzel for 2–3 minutes per side until golden and crisp.
  7. Drain briefly on a rack (never paper).
Plate the Dish
  1. Place the schnitzel on a warm plate.
  2. Spoon the mushroom gravy partially over the schnitzel (never fully cover the crisp edges).
  3. Add a mound of buttery Spätzle to the side.
  4. Garnish with parsley and serve immediately.