Jägerschnitzel

No German restaurant menu is complete without crisp-fried schnitzel, usually made with pork and always served with lemon wedges — a must! — for squeezing over as you eat. This is my favorite version — super thin and crispy, topped with a dreamy, creamy mushroom sauce. This schnitzel is also delicious without the sauce. Either way, don’t forget the lemon. Enjoy it with some fries tossed in Pommesgewürz (German Fry Seasoning), which is the most common side with schnitzel in Germany, or Bratkartoffeln (Pan-Fried Potatoes) or Spätzle (German Egg Noodles) and a Gemischter Salat (German Mixed Salad).

Ingredients

Schnitzel

• Boneless Pork Loin Chops 1, about 1 inch (2.5 cm) thick, butterflied or cut in half to make 4 pieces
• Salt and Ground Black Pepper
• All-Purpose Flour ½ cup (60 g)
• Eggs 2 large, beaten
• Bread Crumbs ½ cup (60 g)
• Avocado Oil 6 Tbs
• Unsalted Butter 6 Tbs

Jägersoße

(Creamy Mushroom Sauce)

• Avocado Oil 1 Tbs
• Unsalted Butter 1 Tbs
• Mushrooms 1 cup (100 g), thinly sliced (see Notes)
• Chopped Fresh Thyme 1 Tbs or 1 tsp Dried Thyme plus more for garnishing (optional)
• Salt and Ground Black Pepper
• Garlic 2 cloves, minced (see Notes)
• Brandy 3 Tbs
• Heavy Cream 7 ounces (200 ml)
• Chopped Fresh Parsley for garnishing (optional)
• Lemon Wedges for serving

Cook It

1. Make the schnitzel: With a meat mallet or between two sheets of plastic wrap with a rolling pin, pound each pork chop to an even thickness of ¼ inch (6 mm). Season both sides with salt and pepper.
2. Set out three shallow bowls. Fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. One piece at a time, dredge the pork in the flour; shake off any excess. Then, dip it into the egg; let any excess drip off. Finally, coat evenly with the bread crumbs.
3. Make the sauce: In a large skillet, heat the 1 Tbs each oil and butter over medium-high heat until foamy, about 1 minute. Add the mushrooms and thyme (if using). Cook, stirring occasionally, until browned, about 10 minutes. Season with salt and pepper to taste. Add the garlic and cook, stirring occasionally, for about 1 minute. Add the brandy and let cook until evaporated, about 1 minute. Stir in the cream. Reduce the heat to medium and simmer gently, stirring occasionally, until the sauce thickens, 1 to 2 minutes. Season with salt and pepper to taste. Keep warm until ready to serve.
4. Preheat the oven to 150ºF (65ºC). Line a large plate with paper towels and have a baking sheet handy.
5. In another large skillet, heat the 6 Tbs each oil and butter over medium-high heat until foamy, or a thermometer reaches 330ºF (165ºC), 1 to 2 minutes. The mixture should be about ¼ inch (6 mm) deep. Cook one schnitzel at a time until golden and crisp on both sides, about 2 minutes per side. Transfer to the prepared plate to drain, then to the baking sheet. Keep warm in the oven. 6. Serve on a platter, topped with the sauce. If desired, garnish with parsley or more thyme. Serve with lemon wedges.

Notes

• • Use any mushrooms that you like or are easily available. At our local farmers’ market, I love picking up oyster, pioppini, trumpet, and chanterelle mushrooms, but white button or cremini mushrooms work well too.
  • For a milder sauce, swap the garlic for one small shallot.
  • You can bread the meat ahead of time (up to 1 day before cooking) and keep it in an airtight container in the fridge until ready to fry. This is especially helpful if you’re making the sauce as well or are cooking for a crowd.

Text and images excerpted with permission from German Home Kitchen by Sophie Sadler, published by Rock Point, (c) 2025.