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Pork Schnitzel with Mushroom Gravy (Jager Sauce)

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Pork Schnitzel with Mushroom Gravy (Jager Sauce) is the ultimate comfort food, combining tender, crispy pork with a rich, flavorful mushroom gravy. This German dish offers a delightful mix of textures and flavors, making it a perfect meal for family dinners or special occasions. With golden-brown schnitzel and a savory sauce, it’s an irresistible combination that’s easy to make at home.

A white plate trimmed in orange holding mashed potatoes which are partially covered with a big piece of pork schnitzel (flattened pork breaded and fried) and topped with mushroom gravy. There is also braised red cabbage on the back of the plate. The mushroom gravy is garnished with fresh parsley.

What is Schnitzel?

Schnitzel is a popular dish originating from Germany, made by pounding meat thin, breading it, and frying it until crispy. It’s traditionally made with pork or veal and served with a variety of sauces, such as mushroom gravy, which adds a hearty and comforting touch to the meal.

Chicken Schnitzel is a lighter option, using chicken breasts or thighs.

Why Make This Pork Schnitzel with Mushroom Gravy Recipe

  • Crispy and Tender: The combination of panko and seasoned breadcrumbs ensures a perfectly crispy crust, while keeping the pork tender inside.
  • Rich Mushroom Gravy: The homemade Jager sauce (mushroom gravy) is creamy, savory, and adds an extra layer of flavor that perfectly compliments the pork schnitzel.
  • Family Favorite: This pork schnitzel with mushroom gravy recipe is a crowd-pleaser.
  • Simple Ingredients: Made with ingredients you probably already have in your kitchen, this popular German dish is moderately, easy to whip up.

Ingredients and Substitutions to Make Pork Schnitzel with Mushroom Gravy

  • Boneless Pork Loin Chop: Easily substitute with veal or chicken.
  • Breadcrumbs: Use your favorite breadcrumbs, or make your own.
  • Baby Bella (Cremini) Mushrooms: Substitute with white button mushrooms or portobello mushrooms.
  • Beef Stock: Use chicken stock, vegetable broth, or mushroom broth for different flavor profiles.
  • Stoneground Mustard: Replace with Dijon mustard or spicy brown mustard.
  • Worcestershire Sauce: Soy sauce or balsamic vinegar can be used in a pinch.
  • Sour Cream: Leave out for a darker mushroom gravy, or substitute with heavy cream, plain Greek yogurt, crème fraîche, or a dairy-free alternative.

How to Flatten Boneless Pork Loin Chops

  1. Place the boneless pork loin chop between two large sheets of plastic wrap or parchment paper to protect the meat and prevent sticking.
  2. Use a flat meat pounder or a rolling pin to gently pound the pork, starting from the center and moving outward.
  3. Pound evenly, applying firm, but not forceful pressure, to avoid tearing the meat.
  4. Continue pounding until the pork is about 1/4 inch thick, or as thin as you can get it without breaking the meat.

How to Make Pork Schnitzel

  1. Once the pork has been flattened, heat enough oil in a large skillet for semi-deep frying.
  2. Set up a dredging station:
    • One plate for flour, seasoned with salt and garlic powder.
    • Another bowl for whisked eggs with milk.
    • A third plate for a mixture of Panko and seasoned breadcrumbs.
  3. Dredge each piece of pork in flour, shaking off excess, then dip into the egg mixture, and finally coat with breadcrumbs, pressing down if needed.
  4. Fry the pork in batches until golden brown and crispy (this should only take a few minutes).

How to Prepare Mushroom Gravy (Jager Sauce)

  1. Add sliced mushrooms to a hot pan and cook for a few minutes until they begin to soften.
  2. Add butter, minced onion, and garlic to the pan, and sauté until the onions are softened.
  3. Sprinkle flour over the mushroom mixture and stir to coat everything evenly.
  4. Let the flour cook off for a few minutes to remove the raw taste.
  5. Pour in the beef stock. Add the mustard and Worcestershire sauce.
  6. Stir and bring to a simmer to thicken the gravy.
  7. Season with salt and cracked black pepper.
  8. Remove the pan from heat and stir in the sour cream.
  9. Adjust the consistency by adding more beef stock if too thick, or a cornstarch slurry if too thin.

How to Serve and Store Pork Schnitzel with Mushroom Gravy

  • Serve this pork schnitzel with homemade mashed potatoes, roasted potatoes, or even buttered noodles.
  • Braised red cabbage is a classic accompaniment that adds a bit of tanginess and texture to this Pork Schnitzel with Mushroom Gravy.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pork schnitzel in the oven to retain crispiness, and warm the mushroom gravy on the stove, adding a little beef stock if it has thickened too much.

More German Recipes to Love

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A white plate trimmed in orange holding mashed potatoes which are partially covered with a big piece of pork schnitzel (flattened pork breaded and fried) and topped with mushroom gravy. There is also braised red cabbage on the back of the plate. The mushroom gravy is garnished with fresh parsley.

Pork Schnitzel with Mushroom Gravy (Jager Sauce)


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Description

Pork Schnitzel with Mushroom Gravy (Jager Sauce) is the ultimate comfort food, combining crisp, breaded pork with a flavorful mushroom gravy.


Ingredients

Scale
  • 2 boneless pork loin chops (56 ounces each)
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 eggs
  • 1 tablespoon milk or heavy cream
  • 1 cup Panko breadcrumbs
  • 1/2 cup seasoned breadcrumbs
  • Oil for frying (canola or peanut)
  • Fresh chopped parsley, for garnish

For the Mushroom Gravy (Jager Sauce):

  • 8 ounces baby bella (cremini) mushrooms, sliced
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1 tablespoon white or yellow onion, minced
  • 2 tablespoons flour
  • 1 1/2 cups beef stock
  • 1 tablespoon stoneground mustard
  • 4 dashes Worcestershire sauce
  • 2 tablespoons sour cream
  • 1/2 teaspoon salt
  • 1 teaspoon cracked black pepper

Instructions

  1. Place each pork loin between two sheets of plastic wrap. Using a flat meat pounder, pound the pork until thin, being careful not to tear the meat.
  2. Heat enough oil in a large skillet for semi-deep frying.
  3. Set up a dredging station:
    • One plate for flour, seasoned with salt and garlic powder.
    • Another bowl for whisked eggs with milk.
    • A third plate for a mixture of Panko and seasoned breadcrumbs.
  4. Dredge each piece of pork in flour, shaking off excess, then dip into the egg mixture, and finally coat with breadcrumbs, pressing down if needed.
  5. Fry the pork in batches until golden brown and crispy. Keep fried schnitzels warm in a preheated oven.
  6. For the mushroom gravy, add sliced mushrooms to a hot pan.
  7. Let cook for a few minutes before adding butter, onion, and garlic. Sauté until softened.
  8. Sprinkle flour over the mushroom mixture, stirring to coat everything. Allow the flour to cook off for a few minutes.
  9. Add the beef stock, mustard and Worcestershire sauce, stirring constantly, and bring to a simmer to thicken.
  10. Adjust consistency as needed by adding more stock or using a cornstarch slurry.
  11. Season with salt and pepper.
  12. Remove from heat and stir in the sour cream.
  13. Serve the pork schnitzel topped with mushroom gravy and garnished with fresh parsley.
  14. ENJOY!
@charlottefashionplate

Pork Schnitzel Recipe with Mushroom Gravy! Pork Schnitzel with Mushroom Gravy (Jager Sauce) is the ultimate comfort food, combining tender, crispy pork with a rich, flavorful mushroom gravy. This German dish offers a delightful mix of textures and flavors, making it a perfect meal for family dinners or special occasions. With golden-brown schnitzel and a savory sauce, it’s an irresistible combination that’s easy to make at home. #schnitzel #pork #dinner #dinnerideas #foodtiktok #comfortfood #dinnertime #easyrecipe

♬ Walking Around – Eldar Kedem

Notes

  • Use plastic wrap or parchment paper over the pork to ensure the meat doesn’t tear when pounding.
  • The pork will only take a few minutes to fry on each side.
  • Keep the pork schnitzel warm in a heated oven (turned off), while you make the gravy.
  • For a darker gravy, eliminate the sour cream.
  • Heavy cream can be substituted for the sour cream. 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: German

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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