jagerschnitzel Spätzle

Jagerschnitzel with Spaetzle

Has to be one of the most popular dishes in Germany, who doesn’t love Crumbed Pork Chops with the tastiest mushroom sauce?


Hunter’s Cutlet Jägerschnitzel

Tante Linni
This is one of the top recipes in Germany. Jägerschnitzel is crispy fried pork cutlets topped with one of the tastiest and creamiest mushroom sauces. With a side serving of butter spaetzle, it is the king of meals!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine German
Servings 4


  • Spaetzle Maker


  • 1 tbsp butter
  • 3 rashers streaky bacon diced
  • 1 small onion diced
  • 16 oz mushrooms thickly sliced
  • 1/4 cup red wine
  • 1/2 cup beef stock
  • 1 bay leaf
  • 1 1/2 tsp fresh thyme chopped or 1/5 tsp dried thyme
  • 1 small bunch parsley
  • 1/2 cup cream
  • 8 pork loin cutlets trimmed of any fat
  • salt and pepper to taste
  • 3 eggs beaten with a little milk
  • 2 cups breadcrumbs either commercial or fresh
  • 1 cup plain flour
  • oil, lard or butter to dry. Can use half and half.


For the Sauce

  • Add the butter to a saucepan on medium heat. When melted add the bacon and onions and fry for about 2 minutes, or until the onions have softened.
  • Add the mushrooms and cook for a further 3 minutes.
  • Add the red wine, beef stock, thyme, bay leaf, parsley, cream and black pepper to taste.
  • Gently simmer until the sauce has reduced by half, or has thickened to a desired consistency. Taste and add salt and pepper, if desired
  • Remove the bay leaf, cover with a lid and keep warm.

For the Cutlets

  • Place a slice of pork cutlet between 2 sheets of plastic wrap and pound with a meat mallet, or a rolling pin, until about a ¼ inch thick. Repeat with remaining cutlets.
  • Add the flour, beaten eggs and breadcrumbs to separate large bowls or plates.
  • Dust a cutlet on both sides with flour, shaking off the excess. Dip into the beaten egg, ensuring you cover both sides well. Coat with breadcrumbs, gently pressing the crumbs to ensure they stick if necessary. Repeat with remaining cutlets.
  • Heat the lard or butter in a large, heavy-bottomed skillet or frying pan on medium-high heat.
  • Fry the cutlets until golden brown on both sides. Do this in batches so as not to overcrowd the pan – this will drop the temperature and the cutlets will become greasy. Remove the cutlets to paper towel to remove excess fat.
  • To serve: pour the sauce over a ⅓ of the cutlet, sprinkle with parsley and serve with a lemon wedge or slices.


You will see that we left the bone in, I think they taste sweeter that way ands stay so moist.
Served with mushroom spaetzle and a side salad. Wunderbar!
Tried this recipe?Let us know how it was!