If you're planning an Oktoberfest feast at home, Jaeger Schnitzel (Jägerschnitzel) deserves a spot on the table. Translating to "hunter's schnitzel", this beloved German dish pairs crispy, golden breaded pork with a rich, savory mushroom sauce. It's hearty, comforting, and a true taste of Bavaria.
Traditionally, Jaeger Schnitzel was made with wild game like venison or boar. Today, it's more commonly prepared with pork, especially tenderloin, which pounds out beautifully thin and fries to perfection. Think of it as the German cousin of chicken-fried steak, brought to America by German immigrants and adapted to Southern cooking.
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Ingredients You'll Need
For the Schnitzel
Pork tenderloin, all-purpose flour, Kosher salt, freshly ground black pepper, milk, egg, breadcrumbs, and peanut oil for frying. You could also use vegetable oil.
For the Mushroom Sauce
Low-sodium chicken broth, Bisto, sour cream, unsalted butter, fresh mushrooms, and Madeira. You could also use cornstarch in place of the Bisto, and Dry Marsala in place of the Madeira.
Step-by-Step Instructions
- Prep the Pork: Butterfly the pork tenderloin, being careful not to cut all the way through. Then, place the pork between sheets of plastic wrap and pound to ¼-inch thickness. Finally, cut into serving pieces.
- Bread the Pork: Mix flour, salt, and pepper in a resealable bag. Then, whisk the egg in a shallow dish with a splash of milk. Next, add breadcrumbs to a second dish. Bread each pork piece by coating it in flour, then dipping it in the egg mixture, repeating this process, and finally finishing with breadcrumbs. Arrange on a wax-paper-lined plate and refrigerate for at least 1 hour to set.
- Cook the Schnitzel: Heat ½ cup of oil in a large skillet over medium heat. Fry pork in batches, 5-6 minutes per side, until golden brown. Drain on paper towels and keep warm.
- Make the Mushroom Sauce: In a bowl, whisk together the chicken broth, Bisto (or cornstarch), and sour cream. Discard frying oil from the skillet and then melt butter in the same skillet. Sauté the mushrooms over high heat until the liquid evaporates. Add the Madeira to the mushrooms and cook until mostly absorbed. Finally, reduce the heat, stir in the broth mixture, and cook until thick and bubbly.
Spoon the mushroom sauce generously over the schnitzel. Pair the Jaeger Schnitzel with German fried potatoes, spaetzle, or red cabbage for an authentic Oktoberfest plate. Don't forget a frosty stein of beer! Yum!
Tips and Variations
- Breading Trick: Double-dipping in flour and egg gives the pork an ultra-crispy coating.
- Sauce Swap: Use cornstarch in place of Bisto, or Dry Marsala instead of Madeira.
- Chicken Schnitzel Option: Substitute chicken breasts for a lighter take.
Other German Recipes
If you're looking for more Oktoberfest recipes, or German recipes for any time during the year, you've come to the right place.
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Recipe
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Jaeger Schnitzel
Ingredients
Pork Schnitzel
- 1 pound pork tenderloin, trimmed of all fat and silver skin
- ¾ cup all-purpose flour
- ½ Tablespoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large egg
- 1 ½ cups dried breadcrumbs
- ½ cup peanut or vegetable oil
Mushroom Sauce
- 1 ½ cups low sodium chicken broth
- 1 ½ Tablespoons Bisto (See Note 1)
- 2 Tablespoons sour cream
- 1 Tablespoon unsalted butter
- 8 ounces fresh mushrooms, cleaned and sliced
- 2 Tablespoons Madeira (See Note 2)
Instructions
Pork Schnitzel
- Butterfly the pork tenderloin, making sure that you don't cut all the way through. Place between two pieces of plastic wrap; pound to a thickness of ¼-inch. Cut into serving size pieces.
- Combine flour, salt, and pepper in Ziploc bag. Mix together milk and egg in a flat dish. Add breadcrumbs to another flat dish. Bread the pork as follows: (1) coat pork in flour; (2) dip in milk/egg mixture; (3) coat again in flour; (4) dip again in milk/egg mixture; and (5) coat in bread crumbs. Place in single layers on wax paper lined plate. Refrigerate for at least an hour.
- Heat about ½-cup of oil in a large skillet over medium heat. Add single layer of pork; cook until golden brown on both sides, about 5 to 6 minutes per side. Drain on paper towels; keep warm. Repeat with remaining pork.
- Serve with Mushroom Sauce.
Mushroom Sauce
- Whisk together chicken broth, Bisto, and sour cream; set aside.
- Drain all of the oil from pan in which the schnitzel was cooked. Add butter. When the butter is melted, add sliced mushrooms. Increase heat to high. Cook, stirring frequently until all liquid has evaporated, 1 to 2 minutes.
- Add Madeira. Cook, stirring frequently until most of the Madeira has evaporated, 1 to 2 minutes.
- Reduce the heat to medium; add chicken broth mixture. Cook, stirring frequently until bubbly and thickened.
- Yield: 2 cups.
Tips/Notes
- May use cornstarch in place of Bisto.
- May use Dry Marsala in place of Madeira.
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