Jägerschnitzel (Pork Schnitzel With Red Wine-Mushroom Sauce)

June  4, 2018
12 Ratings
Photo by Bobbi Lin
  • Prep time 30 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

Take your classic pork schnitzel, serve it up with a rich red wine and mushroom sauce—the flavor of which builds from a base of onions cooked down in bacon fat—and you’ve got jägerschnitzel. —Lexie Barker

What You'll Need
  • Schnitzel
  • 4 boneless pork loin chops
  • 1 tablespoon or more vegetable oil, for frying
  • 3/4 cup flour
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 3 tablespoons water
  • 1 cup breadcrumbs
  • 1 tablespoon dried parsley
  • 1 teaspoon paprika (sweet or smoked)
  • 3/4 teaspoon garlic powder
  • Mushroom Sauce
  • 1/4 pound bacon, diced
  • 1/2 large yellow onion, diced
  • 2 cups sliced mushrooms
  • 1/4 cup red wine
  • 1 cup chicken stock
  • 2 tablespoons chicken stock
  • 2 tablespoons cornstarch
  • 1 pinch or more salt, to taste
  • 1 lemon, to finish dish
  1. Schnitzel
  2. Preheat oven to 200° F so you can keep schnitzel warm while preparing the mushroom sauce.
  3. Set up your breading stations. Lay out two plates and one shallow bowl, with the bowl in the middle. Mix flour with salt and pepper on the first plate. Whisk egg with water in the bowl. Mix breadcrumbs with dried parsley, paprika, and garlic powder on the second plate.
  4. Place one of the pork chops in a Ziploc bag but don’t seal the bag. Using a meat pounder or the bottom of a heavy pan, pound pork until it’s 1/8” thick, which is thinner than you think! If using a pan, try to land the bottom of the pan square on the chop each time to help create a more uniform thickness and even surface. Repeat with remaining chops.
  5. One at a time, dredge pork chop in flour. Coat both sides and shake off excess. Then dip into the egg wash. Flip chop in egg mixture to coat both sides. Pull chop out and let excess drip off for a moment before laying chop onto the breadcrumb mixture. Push chop down completely into the breadcrumb mixture and then flip to push down on the other side, to ensure both sides are fully covered in breadcrumbs. Use your hands if necessary. If using tongs to move chops from one station to another, these will work as well.
  6. Let chops rest for at least 5 minutes on a wire rack to let the crumbs dry out a little bit. This helps the crust be crispier.
  7. Pour oil into fry pan so it's about 1/2-inch deep and warm over medium high heat. When oil shimmers, add one or two chops depending on the size of your pan. Let cook 1-2 minutes on each side. The chops are thin so they will cook quickly. You're looking for a nice golden brown color on them. When schnitzel is finished, move to the oven to keep warm and repeat with remaining pork chops.
  1. Mushroom Sauce
  2. Cook bacon in skillet over medium heat until golden, but not black and too crispy, about 3 minutes. You’ll want a little bit of chew rather than crunch for your sauce. Remove bacon and drain on paper towels.
  3. Add onions to the pan and cook 3 minutes in the bacon fat until onions become a bit translucent. Add mushrooms and continue cooking for another 4 minutes until mushrooms are properly sautéed.
  4. Add red wine and allow mixture to reduce by 2/3, just a minute or two. Add broth and simmer until mixture is reduced by a 1/3. While sauce is cooking down, make slurry to thicken the sauce. Whisk together cornstarch and 2 tablespoons stock off the heat until well combined and no lumps remain. Once stock has reduced, add slurry and stir constantly for a minute or two until sauce thickens and any taste from the cornstarch has cooked off. Cook too long and the slurry will lose some of its ability to thicken the sauce.
  5. Remove sauce from heat and season with salt. Add a squeeze of lemon to brighten the sauce.
  6. Remove schnitzel from the oven and serve with mushroom sauce and additional lemon wedges if desired.

See what other Food52ers are saying.

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    Chris Hayes
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11 Reviews

SmallLion August 18, 2020
Schnitzel was perfection. The smoked paprika gives great color and wonderful aroma. The sauce took a longer and is on par with a much cruder sauce made just by “hard roasting” mushrooms and oil/salt/pepper in the oven.
Would make again.
Add bacon bits to sauce at completion.
Chris H. September 13, 2018
6. Leave bacon sitting on counter until instructed otherwise.
dennisb November 28, 2020
This cracks me up. I just read recipe three times thinking I missed something. I guess I'll just toss the bacon bits back in at the end.
Austin B. September 10, 2018
I ended up making the schnitzel, but scheduling issues prevented me from making the sauce. The schnitzel was downright amazing, better than anything I found in Vienna.
Ashley S. July 4, 2018
Made this for dinner for my family and grandparents and everyone loved it! Absolutely delicious.
Anthony July 2, 2018
This looks phenomenal!
To L. June 30, 2018
Yummy! Thanks for the recipe
Daria June 30, 2018
It looks delicious!!
Lisa K. June 30, 2018
Looks amazing!!

Wayne L. June 30, 2018
Looks delicious! Jägerschnitzel for all!
vnexpat June 30, 2018
omg. this looks so good. we will make as soon as we can!