German Jägerschnitzel with Porcini Mushroom Gravy
If you like traditional German comfort food, you'll love this Jägerschnitzel! It's just thin pork cutlets, pan-fried to give them some color and served with homemade mushroom gravy. Sounds very simple (and it is!), but it's the combination of flavors that makes this dish excellent.
My version uses porcini mushrooms (Steinpilze in German), which give the gravy a lovely flavor without needing cream. I also skip the breading used in some versions and simply dust the pork with a little flour before frying. It's easier, uses fewer ingredients, and everything comes together in one skillet!
You can make this recipe with fresh or dried porcini and use either regular yellow onions or spring onions, depending on what you have available.
If you enjoy making traditional German comfort food at home, try these german savoy cabbage stew with smoked sausage (wirsingeintopf) and traditional german hackbraten, too. Both are hearty homemade meals that are great for family dinners and bring more traditional German flavors to your table.
Quick Look
- Method: Pan-fried pork cutlets with homemade mushroom gravy
- Hands-on time: 20-25 minutes
- Plan ahead: 20-30 minutes (if using dried porcini mushrooms)
- Yield: 4 servings
- How I serve it: Served warm with German Savoy Cabbage and Potatoes, homemade Spätzle, boiled potatoes, or German bread dumplings.
Summarize & Adapt This Recipe On:
Jump to:
- Quick Look
- Summarize & Adapt This Recipe On:
- Important Ingredients
- Substitutions & Variations
- How to Make German Jägerschnitzel with Porcini Mushroom Gravy
- Recipe Timeline
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store German Jägerschnitzel with Porcini Mushroom Gravy
- Other Delicious Dinner Recipes
- German Jägerschnitzel with Porcini Mushroom Gravy
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Important Ingredients
- boneless pork cutlets are the main ingredient in this recipe.
- porcini mushrooms give the gravy its earthy, rich mushroom flavor.
- yellow onion or spring onions work well in the mushroom gravy.
- all-purpose flour used to dust the pork before frying and to thicken the mushroom gravy.
- beef broth is the liquid base of the gravy and adds a savory flavor.
- butter helps cook the mushrooms and onions and adds a little richness to the gravy.
- german or dijon mustard adds a mild tangy flavor that balances the earthy porcini mushrooms.
- dried marjoram gives the gravy a traditional German flavor. It works nicely with pork, mushrooms, and onions.
See recipe card for quantities.
Substitutions & Variations
- You can use fresh or dried porcini for this recipe. Fresh porcini give the gravy a meaty texture, while dried porcini have a stronger, more concentrated mushroom flavor. If using dried mushrooms, soak them in hot water for 20-30 minutes before cooking.
- If porcini mushrooms aren't available, you can use cremini, button, or brown mushrooms. The flavor will be a little different, but they'll still make a tasty mushroom gravy.
- For onions, Regular yellow onions give the gravy a deeper, sweeter flavor. Spring onions have a milder taste and cook faster. Both work well, so use what you have in your kitchen.
- You can use finely milled wheat flour instead of all-purpose flour for dusting the pork and thickening the gravy. Just make sure the flour is fine enough to blend smoothly into the sauce.
- For a creamier mushroom gravy, stir in 2-3 tablespoons of heavy cream at the end of cooking. This is optional, as the traditional-style gravy in this recipe doesn't need cream.
- You can use thin chicken cutlets or veal instead of pork. Adjust the cooking time based on the thickness and type of meat, making sure it reaches a safe internal temperature.
How to Make German Jägerschnitzel with Porcini Mushroom Gravy
Step 1: Clean and slice the fresh porcini. If using dried mushrooms, soak them in hot water for 20-30 minutes, then drain and chop, reserving the strained soaking liquid. Finely chop the yellow onion, or slice the spring onions, keeping the dark green tops separate for garnish (Image 1).
Step 2: Pound the pork cutlets to approximately ¼ inch (6-8 mm) thick. Season with salt and pepper and lightly dust both sides with flour (Image 2).
Step 3: Heat the oil in a large skillet over medium-high heat. Fry the pork for approximately 2-3 minutes per side (Image 3), until golden and cooked through (145°F/63°C, followed by a 3-minute rest). Remove and set aside.
Step 4: Melt the butter in the same skillet. Add the fresh porcini and cook for 5-7 minutes, until nicely browned. Add the yellow onion and cook for another 3-4 minutes. If using spring onions, add their white and light green parts instead and cook for approximately 2 minutes. If using rehydrated porcini, sauté them for a few minutes before adding your chosen onion (Image 4).
Step 5: Sprinkle the flour over the mushrooms and stir for approximately 1 minute. Gradually pour in the beef broth (or broth and mushroom soaking liquid) (Image 5), stirring and scraping up the browned bits from the bottom of the skillet.
Step 6: Stir in the mustard and marjoram (Image 6). Simmer gently for approximately 5 minutes, until the gravy thickens. Season with salt and pepper, adding a little apple cider vinegar if needed.
Step 7: Return the pork cutlets and any resting juices to the skillet and warm through briefly. Sprinkle with fresh parsley (and the reserved spring onion tops, if using) and serve warm (Image 7).
Hint: Make sure the pork cutlets are about ¼ inch thick so they cook evenly and stay tender.
Recipe Timeline
- Prep Time: 15-20 minutes
- Pork Preparation: 5-10 minutes
- Cooking the Pork: 5-6 minutes
- Mushroom Gravy Preparation: 15-20 minutes
- Simmering Time: 5 minutes
- Total Time: Approximately 40-50 minutes
💭Crucial Success Tips
- Don't overcrowd the mushrooms. Give fresh porcini enough room to brown rather than steam.
- Add the onions after the mushrooms. The mushrooms need more time to develop their flavor, especially when using spring onions.
- Don't overcook the pork. Thin cutlets cook quickly, so keep an eye on them and use a meat thermometer.
- Save the mushroom soaking liquid. If using dried porcini, much of the flavor ends up in that liquid. Just remember to strain it!
- Adjust the gravy consistency. If it's too thick, add a splash of broth. If it's too thin, simmer uncovered for another few minutes.
Recipe FAQs
Jägerschnitzel means "hunter's schnitzel" in German. It is a traditional dish made with meat served alongside a mushroom sauce or gravy. Recipes can vary by region and family, but mushrooms are a common feature.
Jägerschnitzel can be made with different types of meat, including pork, veal, or beef. Pork cutlets are commonly used in many German home-style versions. This recipe uses boneless pork cutlets.
Yes. You can prepare the mushroom gravy ahead of time and refrigerate it in an airtight container. For the best texture, cook the pork cutlets shortly before serving. Reheat the gravy gently on the stovetop, adding a little broth if needed.
How To Store German Jägerschnitzel with Porcini Mushroom Gravy
Let the pork and mushroom gravy cool before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. If possible, keep the pork and gravy separate to help maintain the texture of the cutlets.
You can freeze the cooked pork and mushroom gravy in a freezer-safe container for up to 2-3 months. Keep in mind that the texture of the mushrooms and pork may change slightly after freezing.
Other Delicious Dinner Recipes
- German Jägerschnitzel with Porcini Mushroom Gravy
- German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
- German Cabbage Rolls (Kohlrouladen with Brown Sauce)
- Sourdough Scarpaccia (Tuscan Zucchini Tart)
If you tried this german jägerschnitzel with porcini mushroom gravy or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
German Jägerschnitzel with Porcini Mushroom Gravy
Ingredients
For pork cutlets
- 4 boneless pork cutlets approximately 600-700 g / 1⅓-1½ lb total
- 1 tablespoon 8 g all-purpose flour (or fresh-milled flour), for dusting
- 1 tablespoon olive oil or neutral cooking oil
- Salt and black pepper to taste
For the porcini mushroom gravy
- 300 g 10½ oz fresh porcini mushrooms, cleaned and sliced
- 1 medium yellow onion finely chopped OR 3-4 spring onions, sliced
- 1 tablespoon 14 g butter
- 1 heaped tablespoon approximately 12 g all-purpose flour
- 300 ml 1¼ cups beef broth
- 1 teaspoon German or Dijon mustard
- ½ teaspoon dried marjoram
- ½-1 teaspoon apple cider vinegar optional
- Salt and black pepper to taste
- Fresh parsley for serving
Using dried porcini instead. Replace the fresh mushrooms with:
- 25-30 g approximately 1 oz dried porcini
- 250 ml 1 cup hot water, for soaking
For the gravy, replace the 300 ml of beef broth with:
- 150 ml ⅔ cup mushroom soaking liquid
- 150 ml ⅔ cup beef broth
Instructions
- Clean and slice the fresh porcini. If using dried mushrooms, soak them in hot water for 20-30 minutes, then drain and chop, reserving the strained soaking liquid. Finely chop the yellow onion, or slice the spring onions, keeping the dark green tops separate for garnish.
- Pound the pork cutlets to approximately ¼ inch (6-8 mm) thick. Season with salt and pepper and lightly dust both sides with flour.
- Heat the oil in a large skillet over medium-high heat. Fry the pork for approximately 2-3 minutes per side, until golden and cooked through (145°F/63°C, followed by a 3-minute rest). Remove and set aside.
- Melt the butter in the same skillet. Add the fresh porcini and cook for 5-7 minutes, until nicely browned. Add the yellow onion and cook for another 3-4 minutes. If using spring onions, add their white and light green parts instead and cook for approximately 2 minutes. If using rehydrated porcini, sauté them for a few minutes before adding your chosen onion.
- Sprinkle the flour over the mushrooms and stir for approximately 1 minute. Gradually pour in the beef broth (or broth and mushroom soaking liquid), stirring and scraping up the browned bits from the bottom of the skillet.
- Stir in the mustard and marjoram. Simmer gently for approximately 5 minutes, until the gravy thickens. Season with salt and pepper, adding a little apple cider vinegar if needed.
- Return the pork cutlets and any resting juices to the skillet and warm through briefly. Sprinkle with fresh parsley (and the reserved spring onion tops, if using) and serve warm.
