Jägerschnitzel with Creamy Mushroom Sauce
Golden brown pan-fried schnitzel topped with a creamy mushroom sauce makes this tavern classic perfect for home.
- Preparation
- 15 min
- Cook/bake time
- 25 min
- Total
- 40 min
- Difficulty
- Easy
- Calories
- 709 kcal
- Servings
- 4
- Prep
- 15 min
- Cooking & baking
- 25 min
A juicy pork schnitzel, seared quickly over high heat, served with a rich cream sauce full of roasted mushrooms and onions. The trick is to brown the mushrooms properly before adding the cream, which gives the sauce its nutty aroma. Spätzle, ribbon noodles, or french fries make the perfect side.
Why this works
Mushrooms consist of over 90 percent water. In the pan, this water must evaporate completely before the temperature can rise above 100 °C and browning can begin. This is why it sometimes looks like the mushrooms are boiling. Salting too early or overcrowding the pan prolongs this phase so much that the mushrooms remain gray and the nutty roasted flavor never develops.
Step-by-step instructions
- 1
Fry the schnitzel
Season the schnitzels with salt and pepper. Heat the clarified butter over high heat and fry the schnitzels for 2 to 3 minutes per side until golden brown. Remove them from the pan and keep them warm.
- 2
Roast the mushrooms
Add the mushrooms to the hot pan and fry them without stirring at first until they take on some real color. Only salt them afterwards, because salting early draws out water and makes them boil instead of roast.
- 3
Start the sauce
Add the shallots and garlic and fry them briefly. Deglaze with white wine, let it reduce, then pour in the broth and reduce it by half.
- 4
Refine the sauce
Stir in the heavy cream and mustard and let the sauce simmer for 3 to 4 minutes until creamy. Season to taste with salt and pepper and stir in the parsley at the end.
- 5
Serve
Briefly warm the schnitzels in the sauce or pour the sauce generously over them. Spätzle or ribbon noodles are the perfect accompaniment.
Our best tips
- Never wash mushrooms, just brush or wipe them clean, otherwise they will soak up water and will not brown.
- Do not overcrowd the pan when frying mushrooms. It is better to work in two batches so they roast instead of steam.
- A splash of lemon at the end lifts the creamy sauce and makes it less heavy.
Tasty variations
With wild mushrooms
In autumn, replace some of the cremini mushrooms with chanterelles or porcini mushrooms.
Chicken instead of pork
Works just as well with thinly sliced chicken breast.
Nutrition facts
| Calories | 709 kcal |
|---|---|
| Protein | 43 g |
| Carbohydrates | 6 g |
| – of which sugar | 4 g |
| Fat | 54 g |
| Fiber | 2 g |
Where the 709 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Why are my mushrooms getting mushy?
Too little heat, an overcrowded pan, or salting too early. Fry over high heat, work in batches, and only salt when they already have color.
Can I prepare the sauce in advance?
Yes, the creamy mushroom sauce can easily be cooked ahead of time and reheated. However, always fry the schnitzels fresh so they stay crispy.
What is the difference compared to Rahmschnitzel?
Hardly any. The classic Jägerschnitzel has mushrooms and often a little tomato in the sauce, while Rahmschnitzel is the pure cream version. The boundaries are fluid.
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