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schnitzel or jäger schnitzel

(4 ratings)
JODIE57 avatar
Blue Ribbon Recipe by
JoSele Swopes
@JODIE57
DELTA, CO

I used to make this a lot in Germany. It is a family favorite, the meat is very tender. It goes with just about anything. It's very good with cabbage, potatoes, potato salad, carrot salad, or just glazed carrots, salad is good too. The breading is awesome and a beautiful color to boot. Makes awesome sandwiches. It's fantastic with Jäger sauce on it!

Blue Ribbon Recipe

Tender and juicy, this schnitzel is German comfort food at its best. Once fried, the perfectly seasoned breading is crunchy and golden brown. With bacon drippings, onions, and mushrooms, the Jäger sauce is rich and creamy. It's wonderful served over the pork chops and adds flavor to the meal. Serve with spaetzle or mashed potatoes for a comforting meal.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For schnitzel or jäger schnitzel

  • PORK AND BREADING
  • 1 c
    all-purpose flour
  • 4 pinch
    salt, divided
  • 4 pinch
    pepper, divided
  • 1 pinch
    dried sage
  • 3 pinch
    paprika, divided
  • 1 pinch
    dried thyme
  • 2 pinch
    garlic and herb seasoning
  • 2 c
    bread crumbs
  • 4 lg
    eggs, lightly beaten
  • 4 md
    pork loin chops, boneless 1/4 inch thick
  • 1/2 c
    extra virgin olive oil
  • JäGER SAUCE (GRAVY)
  • 1 c
    sliced mushrooms
  • 1/4 c
    bacon drippings or butter
  • 1/2 c
    chopped white onion
  • 1 c
    heavy cream
  • 1/2 c
    half and half, for thinning
  • salt and pepper, to taste
  • 2 Tbsp
    chopped parsley, for garnish

How To Make schnitzel or jäger schnitzel

  • Prepare the eggs, flour, and bread crumbs for breading the pork chops.
    1
    Preheat the oven to 375 degrees F. Set up 3 shallow dishes. For dredging, place the flour 2 pinches of salt and pepper, sage, 1 pinch of paprika, and thyme in a shallow dish. Add the bread crumbs, 2 pinches of salt and pepper, garlic and herb seasoning, and 2 pinches of paprika to a shallow dish. Place the eggs in the last shallow dish.
  • Tenderize the pork chops.
    2
    Place each boneless pork chop in a plastic bag and tenderize with a meat tenderizer.
  • Dredge the pork chops.
    3
    Dredge each in flour, spice and herb mixture, the egg, and finally in the bread crumbs mixture.
  • Add olive oil to a cast iron skillet and bake the pork chops.
    4
    Add olive oil to a cast iron skillet. Add the breaded pork chops. Bake for 3 minutes on one side then gingerly turn over for another 3 minutes.
  • Fry the mushrooms.
    5
    For the Jäger, using the same pan as you made the schnitzels in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside.
  • Add onions, bacon drippings, half and half, and whipping cream.
    6
    Add a little butter or bacon drippings to the same pan. Add onions and cook until onions begin to brown. Add mushrooms back to the pan. Then add the cream and half and half. Add salt and pepper to taste. Bring the mixture to a boil until it has reached the right consistency. Add more half and half if needed. The sauce shouldn't be too thin and be creamy.
  • Stir in chopped parsley.
    7
    Remove pan from heat and stir in 2/3 of the chopped parsley. Add additional salt and pepper to taste.
  • Pour Jager sauce over the Schitzel when serving.
    8
    To serve, place a schnitzel on a plate and top with the sauce. Sprinkle some chopped parsley over the sauce. You can fix it with or without Jäger.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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