Schnitzel or Jäger Schnitzel

Recipe Rating:
 2 Ratings
Serves: 4
Prep Time:
Cook Time:


4 medium pork loin chops, boneless 1/4 inch thick
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2 pinch salt and pepper
1/2 c flour
2 large eggs slightly beaten
3/4 c bread crumbs, seasoned
cooking oil
1 lb mushrooms (washed and cut into bite-size slices)
3 slice bacon (chopped into small pieces)
1 small onion (chopped)
1/2 c vegetable broth
1/2 c cream
1/2 tsp thyme, dried
1 bunch parsley (small)
milk (as needed to thin)

The Cook

JoSele Swopes Recipe
Cooked to Perfection
DELTA, CO (pop. 8,915)
Member Since Aug 2010
JoSele's notes for this recipe:
I used to make this a lot in Germany. It is a family favorite, the meat is very tender. It goes with just about anything..Very good with cabbage, potatoes, potato salad, carrot salad or just glazed carrots, salad is good too...

This is great for Oktoberfest!!!
Make it Your Way...

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Set up 3 shallow dishes. Place the flour in one, the eggs in another and the bread crumbs in the final dish.
Heat 1/2 inch oil in a large skillet to about 350 degrees.
Season the schnitzel with salt and pepper.
Working one at a time (or as many as can fit the pan without crowding); dip the schnitzel into the flour to cover completely on both sides; then dip in the egg until coated, then toss in the breadcrumbs until coated. Place the schnitzel into the hot oil; do not crowd; cook about 3 minutes on one side, then turn and cook the other side. (You want them golden brown; you also might want to swirl the pan to make sure the meat does not stick to the bottom, or use a fork to move it gently about. Be gentle though, you don't want to knock off the coating). Remove the schnitzel to a warm plate and serve with lemon wedges or Jaeger Sauce (mushroom gravy)
Jäger: Using the same pan as you made the Schnitzels in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside.
Add a little butter to the same pan. Add onions and bacon. Cook until onions begin to brown. Add mushrooms back to the pan, then add the broth and cream. Add salt, pepper, and thyme. Bring mixture up to a simmer, and continue simmering until liquid has noticeably reduced (about 15-20 minutes) - stir occasionally.
Stir in milk into the sauce until the sauce reaches the desired consistency (the sauce shouldn't be too thin and be creamy). Remove pan from heat. Stir in 2/3 of the chopped parsley. Add additional salt and pepper as needed.
To serve, place a Schnitzel on a plate and top with the sauce. Sprinkle some chopped parsley over the sauce. You can fix with or with out Jäger

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user JoSele Swopes JODIE57 - Sep 7, 2010
JoSele Swopes [JODIE57] has shared this recipe with discussion group:
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user Linda Scharek mrssharky - Sep 7, 2010
How thick are your loin chops?
user JoSele Swopes JODIE57 - Sep 7, 2010
1/4 inch thick
user Bonnie D. Utahn - Sep 7, 2010
Oh, my gosh that looks absolutely delish! I will have to make this!

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