Jagerschnitzel with Creamy Mushroom Sauce – crispy breaded pork chops drizzled with your choice of creamy or brown mushroom sauce.
When it comes to breaded pork chops, people think of the German Jagerschnitzel and the Japanese tonkatsu. Though not exactly the same, they share many similarities. They have similar appearance but the flavorings and sauces are different. Jagerschnitzel is breaded with regular breadcrumbs (with finer texture) topped with a mushroom sauce. Tonkatsu is breaded with panko, a flaky white breadcrumb topped with a slightly tart tonkatsu sauce. Jagerschnitzel can be served with spaetzle, a kind of egg noodle while tonkatsu is served with shredded cabbage. If you ask me, I think both are equally delicious. Of course today we are going to make the German version of breaded pork cutlet with your choice of creamy or brown mushroom sauce.
Jagerschnitzel – Thin Slices of Perfectly Breaded Pork Chops
For this recipe I used boneless pork loin ribeye chops that are about ½ inch thick. They are pounded between 2 sheets of plastic with a meat tenderizer to about a ¼ inch thick. After which they are lightly sprinkled with salt and pepper.
For the breadcrumbs, I made it easy by using store bought garlic and herb flavored breadcrumbs which turned out really well. You can most certainly use plain breadcrumbs if you prefer. If you fry it right, it will turn out just as delicious.
Alternative to Deep Frying
Don’t want to deep fry? Instead, you can pan fry or if you have a grill pan, you can also use that. Simply brush on a light coating of oil on either pan and fry the breaded pork chops until they are golden brown.
The guys loved this pork chops so much that I made in twice in a short time but I decided to make a slightly different sauce the second time. The first time, I made a creamy sauce similar to my go-to Creamy Mushroom Sauce except that I added a beef base to it. The second time, I made a brown mushroom sauce using canned beef consommé. Ro-Ri San liked the brown mushroom sauce better. For me, it is a toss up. The recipe below has both options.
I served this Jagerschnitzel with dried spaetzle (egg noodles) and sauerkraut (fermented shredded cabbage). It made a delicious and very satisfying meal. No wonder the guys enjoyed it so much. I am sure they would not mind having it a third time but maybe I shouldn’t push it. 😉
Similar Products Used in Making This Jagerschnitzel with Creamy Mushroom Sauce
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Le Creuset Signature Enameled Cast-Iron 3-1/2-Quart Round Braiser
Winco UT-9 Coiled Spring Heavyweight Stainless Steel Utility Tong, 9-Inch
Pyrex Prepware 1-Cup Measuring Cup
Better Than Bouillon Premium Roasted Beef Base, 8.0 OZ (2 Pack)
Progresso Bread Crumbs – Garlic & Herb – 15 oz
Bechtle Bavarian Style Spaetzle Traditional German Egg Noodles, 17.6 Ounce (Pack of 2)
Bavarian Wine Sauerkraut
Jagerschnitzel with Creamy Mushroom Sauce
- 8 pieces boneless pork loin ribeye chops
- ½ tsp salt
- ¼ tsp ground pepper
- 2 cups spaetzle (optional) (240g)
- 4 cups sauerkraut (optional) (520g)
- Sufficient vegetable oil for frying
- ½ cup all-purpose flour (75g)
- 2 large eggs
- 1 cup garlic and herb bread crumbs (112g)
- Place 2 pieces of pork chops between 2 sheets of plastic wrap. Pound with the flat side of a meat tenderizer until they are about ¼ inch thick. Sprinkle lightly with salt and pepper on both sides. Repeat with the rest of the pork chops. Set aside.
- Boil dried spaetzle in salted water according to packaging instructions, about 17 minutes (if using). While spaetzle is boiling, cook the mushroom sauce.
Creamy Mushroom Sauce
- Heat extra virgin olive oil in a saucepan over medium heat. Add mushrooms. Cook mushrooms until they have released their juices and the liquid is mostly evaporated, about 3 minutes. Transfer cooked mushrooms to a plate and set aside.
- In the same saucepan, melt the butter. Add all-purpose flour and stir for 2 minutes. Pour in water. Stir to combine.
- Add Better Than Bouillon Beef Base, followed by milk. Continue to stir until sauce is smooth, thick and bubbly.
- Season with salt and pepper.
- Return the mushrooms to the pan. Stir get mushrooms well mixed into the sauce and allow it to simmer for 5 minutes. Turn off stove.
- Heat sufficient vegetable oil in a shallow heavy bottom pan.
- Place all-purpose flour on a small plate, beat the eggs in a shallow bowl, and place garlic and herb breadcrumbs on another plate. Working quickly, dredge a piece of pork chop in the flour on both sides. Next, dip the pork chop into the lightly beaten egg. Then, coat the pork chop with the breadcrumbs and gently shake off excess.
- Immediately lower the pork chop into the hot oil. Fry for about 3 minutes on both sides until golden brown. Transfer to a plate lined with paper towels. Repeat with the rest of the pork chops.
- Serve immediately with mushroomsauce, cooked spaetzle, and sauerkraut.
- 1 can (10.5 oz/298g) beef consommé
- ½ can of water
- 1½ cups (360ml) water
- 1 tsp Better Than Bouillon Beef Base
- ¼ cup (60ml) milk.
The image below is made using the alternative Brown Mushroom Sauce. It looks just as delicious. Perhaps you can try both the sauces and let me know which one you prefer.
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