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Tasty Hunter schnitzel with mushroom cream

Category: Satisfying Main Dishes for Every Occasion

Hunter schnitzel has that crunchy outside and juicy inside you'll love. It's served hot with a super creamy mushroom sauce and topped off with fresh chopped parsley. The thin pork steaks get well seasoned, breaded, then fried till golden and crispy. You bite in and get that flavor punch with every piece. Classic sides like potato salad, fries, or spaetzle round it out for a full-on comfort food meal that hits the spot for everyone.

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Barbara Chef
Updated on Fri, 10 Oct 2025 22:32:27 GMT
A plate stacked with cheese and mushrooms. Highlight
A plate stacked with cheese and mushrooms. | cookwithcarla.com

This Jägerschnitzel is the real deal and makes your kitchen feel like a true neighborhood German pub. The cutlets fry up to crispy, golden bites and then get smothered in a creamy mushroom sauce. My family gets so happy when I whip this up—especially when the weather's cold and you want something cozy and filling.

Must-have Ingredients & How They Work

  • Pork cutlets or steak: makes the dish classic and stays soft after pounding Quality stuff from your butcher is always worth it
  • All-purpose flour: gives you a smooth, crisp crust Quick tip: sieve the flour first and you won’t get lumps
  • Eggs: holds the coating together and gives that golden color when you fry it Fresh ones really make a difference
  • Bread crumbs: for the ultimate crunch Chunky breadcrumbs from the bakery give the best texture
  • Neutral oil: Sunflower or avocado oil work great Look for one that handles high heat
  • Salt & pepper: The basics for every tasty dish
  • Rich mushroom sauce: brings the big flavor Local mushrooms add extra taste if you can get them
  • Fresh parsley: toss some on top for a splash of green and lightness Or swap in some chives if you’d rather

How to Make It

Add the mushroom sauce:
Pop the finished cutlets on plates then pour over your hot mushroom sauce Sprinkle with chopped parsley But leave some of the crust uncovered so it stays crispy
Fry it up:
Heat up your oil in a big pan or pot to about 160°C Make sure there’s enough oil to float the cutlets Slip them in, cook about 2-3 minutes per side till golden brown and smelling amazing Take them out and pat off any extra oil with paper towels
Coat the meat:
Grab three shallow bowls: flour in the first, whisked eggs in the second, and bread crumbs in the third Coat each cutlet one at a time in flour, then egg, then bread crumbs Don’t press too hard—the topping should stay light
Season and prep:
Shake on a little salt and pepper on both sides Don’t pile it on because the other layers add plenty of flavor
Pound out the cutlets:
Lay your pork between two sheets of plastic wrap Pound gently with a meat mallet to about half a centimeter thick That way it cooks evenly and stays tender Be easy so you don’t tear it
A big platter with grilled meat and mushrooms, topped with parsley. Highlight
A big platter with grilled meat and mushrooms, topped with parsley. | cookwithcarla.com

Good Stuff to Know

  • Packed with protein and full of heartiness
  • Super handy for prepping ahead—great for a crowd
  • The mushroom sauce keeps it juicy and full of flavor

This meal always brings up some big family memories for me The fresh parsley on top totally rounds it out At Christmas, I used to help coat the cutlets—hands down my favorite kitchen job as a kid

Keeping it Fresh

You can easily make this ahead Breaded and fried cutlets (skip the sauce for now) last up to two days in the fridge Best trick: reheat the topping right before you eat and add the sauce last so it stays crisp They freeze well too—just freeze them separately and bake right from frozen for that same fresh crunch

A plate with grilled cutlets, covered in sauce and mushrooms. Highlight
A plate with grilled cutlets, covered in sauce and mushrooms. | cookwithcarla.com

Swaps & Tricks

You can totally swap in chicken breast or veal instead of pork Need gluten-free? Try chickpea flour and a gluten-free crumb The sauce tastes great with oyster or king trumpet mushrooms if you don’t have button mushrooms on hand

Serving Ideas

Usually, folks in Germany put these cutlets with spaetzle or pan-fried potatoes Fries are awesome too Try it with some crunchy salad greens or a simple cucumber salad In the fall, red cabbage with apple is really nice on the side

Where It Comes From

This dish has deep roots in Germany It’s super popular down south and out east The name nods to mushrooms, which hunters used to bring home ages ago It mixes simple, hearty food with a fancy sauce—classic German comfort

Recipe FAQs

→ How do you keep the schnitzel super crispy?

Once it's breaded, toss it right in hot oil so the crumb gets crunchy fast and doesn't get soggy.

→ What sides taste great with it?

People often go for spaetzle, fries, potato salad, or a simple green salad beside it.

→ Can you swap out the pork for something else?

Sure, you can use veal or turkey too if that's what you like.

→ How do you actually make this mushroom cream sauce?

Brown up button mushrooms in some butter, add cream, and season it to taste. Easy as that.

→ Does it always have to be breaded?

Nope! In some places, they just pan-sear the meat and pour over the mushroom sauce instead.

Hunter schnitzel mushroom sauce

Crisp fried schnitzel topped with smooth mushroom cream and a sprinkling of fresh parsley.

Prep Time
20 min
Cook Time
25 min
Total Time
45 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: German

Yield: 4 Servings (4 schnitzels)

Dietary Preferences: Dairy-Free

Ingredients

→ Side & Toppings

01 Chopped fresh parsley, you can sprinkle it on top
02 Brown mushroom gravy (check other instructions for this)

→ Breading & Basics

03 High smoke point oil for frying, like avocado oil
04 Half a cup of wheat flour mixed with a teaspoon of salt
05 Three-quarters cup breadcrumbs
06 Freshly cracked black pepper
07 Salt
08 2 big eggs, whisked until just blended

→ Meat

09 Four boneless pork steaks

Steps

Step 01

Serve this with fresh leafy salad, cucumber salad, some classic Swabian potato salad, fries, or spätzle. Pick what you like.

Step 02

Dish it up with the brown mushroom gravy and a hit of parsley right away. Don’t smother the schnitzel in sauce, so the crust keeps some crunch.

Step 03

Heat oil in your big pan to 165°C. Cook the schnitzels in batches over medium heat for two to three minutes on each side till golden and super crisp. Let them float in the oil, and set on paper towels to drain off extra grease.

Step 04

Lay out your flour mix, eggs, and breadcrumbs each in a shallow dish. Dip meat in flour first, then eggs, and finally coat well in breadcrumbs. Try not to smash the crumbs in so you get a nice, even layer.

Step 05

Cover pork steaks with plastic wrap and gently tap till they’re about 6 mm thick. Sprinkle both sides with salt and black pepper.

Notes

  1. For the crispiest schnitzels ever, fry them up as soon as they're coated. Don’t let them sit around.
  2. Some places skip the crust—just season, pan fry, and top with gravy if you want to go that way.

Required Equipment

  • Meat mallet
  • Plastic wrap
  • Large frying pan
  • Paper towels
  • Shallow bowls
  • Cooking thermometer

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has gluten (flour and breadcrumbs) and eggs.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 376
  • Fat: 12 g
  • Carbs: 26 g
  • Protein: 35 g