German Jägerschnitzel with Porcini Mushroom Gravy
This German jägerschnitzel with porcini mushroom gravy is a traditional German pork dinner made with thin, pan-fried pork cutlets and a homemade mushroom gravy. The sauce is made with porcini mushrooms, onions, beef broth, mustard, and marjoram, giving it a rich mushroom flavor without needing cream. The pork is lightly dusted with flour instead of being breaded, making this a simple meal that comes together in one skillet.
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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.
Notes
What to Serve with German Jägerschnitzel
My first choice is German Savoy Cabbage and Potatoes (Wirsing untereinander). The buttery potatoes and tender cabbage are perfect for soaking up all that porcini gravy!
Other traditional accompaniments include homemade Spätzle, German bread dumplings, boiled potatoes, or mashed potatoes.
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Nutrition
Calories: 33kcal | Carbohydrates: 0.1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 447mg | Potassium: 64mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 88IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.2mg
