I don’t always have the time or energy to make breaded cutlets, but every so often my craving for crispy, fried cutlets overcomes my laziness. There’s a reason why this classic German meal is a favorite all over Germany. Breaded, savory pork cutlets, fried until crispy, and golden brown, topped with a rich, decadent, creamy mushroom sauce flavored with bacon…it honestly doesn’t get much better than this meal. Serve it with a side of fluffy mashed potatoes for more gravy holding capacity, and you’ll be enjoying a truly outstanding meal.
Just writing about this meal is making my mouth water! My mother often made Wienerschnitzel when I was growing up and I could wolf down a good number of those crispy cutlets! No mushroom sauce, she just served those cutlets with fresh lemon wedges so we could squeeze tangy lemon juice onto those crispy fried cutlets of deliciousness! Utterly outstanding!
This recipe for Jaegerschnitzel are those same crispy fried cutlets, but these cutlets are made with pork instead of veal, and topped with a decadent, creamy mushroom sauce. If you’re a mushroom loving fool like I am, you are going to LOVE this meal! Not your waistline, but after your first bite, you’re not going to care! Maybe the next day when you brave getting on the scale, but we’re not going to worry about that today. One bite and you’ll instantly understand why this is a timeless German favorite!
You can use either a pork loin roast or a pork tenderloin roast to make the cutlets, either will work beautifully for this recipe. You could even use boneless pork chops. I pick up whatever is on sale at the market.
Did you know: Authentic Wienerschnitzel, is a type of cutlet made of thin, breaded, pan-fried veal. It is one of the best known specialities of Viennese cuisine and served throughout Austria and Germany. Authentic Wieneschnitzel can only be made using veal. Schweineschnitzel is made with pork. In Germany it is often made using pork chops. Here in the U.S., pork tenderloin or pork loin is commonly used.
Make pork cutlets:
This is the most time consuming part of this recipe. It’s not difficult, it just takes some time. I typically knock out the breading earlier in the day, or get it done the night before and let the cutlets hang out in the fridge until I’m ready to fry them up.
Slice pork into ¼ inch thick slices using a sharp knife. Trim off excess fat and discard.
Place 2 pork slices between plastic wrap and use a meat mallet to pound each slice nice and thin. Repeat with remaining slices.
TIP: Don’t pound them too thin or you risk tearing the slices of meat. The goal is nice thin cutlets that will fry up quickly but not torn or shredded cutlets.
Season each slice with salt and pepper.
Set up a breading station. Fill shallow bowls with; flour in the first bowl, beaten egg in the second bowl, and finally, breadcrumbs in the last bowl.
Dredge each slice of pork in the flour to coat it completely and shake off excess flour. You just want a thin coating of flour.
Next, dip the pork in the beaten egg to coat, allowing excess egg to drip off. Make sure it’s completely coated with the beaten egg so the breadcrumbs will stick.
Finally coat the cutlet with breadcrumbs using your fingers to press the breadcrumbs onto each cutlet, making sure they adhere well and coat the entire cutlet.
TIP: Use a combination of regular and panko breadcrumbs for the crispiest results. Italian seasoned breadcrumbs add more flavor.
Place breaded cutlets on a platter and cover them with plastic wrap. Refrigerate breaded cutlets for at least 2 hours, or up to overnight.
TIP: My dad taught me this trick. Refrigerating the cutlets for at least a couple hours will help to keep the breading from falling off the cutlets as you fry them up. It helps the breading stick to the cutlets better.
Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
When the oil is hot fry cutlets, in small batches, until crispy and golden brown on both sides.
Place fried cutlets on a rack to drain as you cook up the remaining cutlets.
Place all the fried cutlets in a warm oven to keep them crispy and hot while you make the mushroom sauce.
TIP: If you plan on serving this meal with mashed potatoes, peel the potatoes and get them going on the stove before starting on the mushroom sauce. You will have just enough time to make the mushroom sauce while the potatoes are cooking.
Make the mushroom sauce:
Gather together all the ingredients you need to make the mushroom sauce. The sauce cooks up quickly so it’s helpful to have everything prepped and ready to go into the skillet beforehand.
Chop some fresh parsley. This adds a lovely, bright, fresh flavor so don’t leave it out.
Clean out the skillet used to fry the cutlets.
Add bacon to the skillet and cook over medium heat until the bacon starts to render some of its fat in the pan.
Add the diced onion to the skillet and cook for 2-3 minutes until onions begin to soften.
Add sliced mushrooms to the skillet and cook until mushrooms release their juices, stirring often. Continue to sauté until most of the liquid has cooked off.
Add 2 tablespoons butter to the skillet.
Once the butter has melted, sprinkle flour over the contents in the skillet.
Stir and cook for a couple minutes to cook off the raw flour taste.
Add beef broth, cream, thyme, salt and pepper to the skillet.
Increase heat and bring the sauce to a low simmer.
Add milk and cook sauce to desired consistency, about 5 minutes or so.
Turn off heat and stir in chopped fresh parsley.
To serve:
Top each cutlet with mushroom sauce and a sprinkle of fresh parsley.
I serve these cutlets with fluffy mashed potatoes and a side of sweet buttery corn to round out the meal. This meal ranks in the top five of my all time favorites! I strongly urge you to give this recipe a try. It’s a classic German favorite for a reason! The contrast of textures on your tongue; the crispy cutlets topped with the creamy sauce is divinely delicious! Swoon worthy! Make the time to cook up this meal, you will not be disappointed, I promise!!!
Jaegerschnitzel; A Timeless German Classic
Ingredients
For breaded cutlets:
- 1½ lbs pork loin, 12, ¼ inch thick slices
- 1 cup flour
- 2 large eggs, beaten
- 2 cups bread crumbs
- salt & pepper
- vegetable oil, for frying
For the mushroom sauce:
- 2 slices bacon, diced
- ½ cup onion, diced
- 16 oz white button mushrooms, sliced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup beef broth
- ¾ cup heavy cream
- ½ tsp thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- ⅓ cup milk
- ¼ cup chopped fresh parsley, reserve some for garnish
Instructions
Make pork cutlets:
- Slice pork loin into ¼ inch thick slices.
- Place 2 pork slices between plastic wrap and use a meat mallet to pound each slice nice and thin. Repeat with remaining slices.
- Season each slice with salt and pepper.
- Dredge each slice of pork in flour and shake off excess.
- Dip pork in beaten egg to coat, allowing excess to drip off.
- Finally coat with breadcrumbs using your fingers to press breadcrumbs onto pork slice.
- Place breaded cutlets on a platter and cover with plastic wrap. Refrigerate breaded cutlets for at least 2 hours, up to overnight.
- Heat about ¼ inch vegetable oil in a large skillet over medium heat.
- When oil is hot fry cutlets until crispy and golden brown on both sides.
- Place fried cutlets on a rack to drain as you cook them up.
- Place fried cutlets in a hot oven to keep them warm while you make the mushroom sauce.
Make the mushroom sauce:
- Clean out the skillet used to fry the cutlets.
- Add bacon to the skillet and cook over medium heat until the bacon starts to render some of its fat.
- Add diced onion to the skillet and cook for 2-3 minutes until onions begin to soften.
- Add sliced mushrooms to the skillet and cook until mushrooms release their juices. Continue to sauté until most of the liquid has cooked off.
- Add 2 tablespoons butter to the skillet and sprinkle flour over the contents in the skillet.
- Stir and cook for a couple minutes to cook off the raw flour taste.
- Add beef broth, cream, thyme, salt and pepper to the skillet.
- Increase heat and bring the sauce to a simmer.
- Add milk and cook sauce to desired consistency, about 5 minutes.
- Turn off heat and stir in chopped parsley.
To serve:
- Top each cutlet with mushroom sauce and a sprinkle of fresh parsley.
Did You Make This?
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