Traditional Jägerschnitzel, or “hunter’s cutlets,” is the kind of cozy, hearty dish you crave when you want something comforting but still a little fancy. Thin, tender veal cutlets are pan-seared until golden and served with a rich mushroom sauce that’s savoury, creamy, and perfect for a cozy night in. Also known as “Escalope chasseur” in French, this dish feels a little indulgent but is shockingly easy to make. Whether you’re cooking for the family or trying to impress your guests, Jägerschnitzel is a winner.
German Jägerschnitzel is so easy!
Jägerschnitzel might sound fancy, but don’t let the name fool you—this dish is incredibly simple to make! With just a few basic steps and a single pan, you can create a restaurant-quality meal that’s bursting with flavour. Sear the schnitzel until golden, then whip up a creamy mushroom sauce in the same pan. From start to finish, it’s ready in just 20 minutes, making it perfect for both busy weeknights and casual entertaining. No special techniques or complicated steps—just delicious comfort food, made easy.
Ingredients for Quick Cutlets with Mushroom Sauce
This creamy Jägerschnitzel is the definition of easy comfort food. It’s perfect for a busy weeknight and pairs beautifully with mashed potatoes, noodles, or even a fresh green salad. Best part? You don’t need much to make it happen! Aside from pantry staples like oil, salt, pepper, butter, and broth, here’s what you’ll need:
- Mushrooms: Go with classic cremini or button mushrooms, or mix in some wild mushrooms if you’re feeling fancy.
- Shallots: Finely chopped shallots add a gentle sweetness and depth of flavour. No shallots? Swap in yellow onions—they’ll do the trick!
- Veal or Pork Cutlets: Both work great. Veal is more delicate, while pork has a hearty, savoury bite.
- Cream: Just a bit of cream transforms the sauce into something luscious and velvety that coats each bite perfectly.
With just a few simple ingredients, you’ll have a hearty, flavourful meal that the whole family will love!
Choosing the Best Meat for Traditional Jägerschnitzel: Veal, Pork, or Turkey?
Choosing the right meat for Jägerschnitzel really comes down to your taste and budget. Veal is the traditional choice—it’s tender and delicate, but also a bit pricier. Plus, you can serve it slightly pink in the center if you prefer.
For a more wallet-friendly option, I suggest using thin pork cutlets from your local butcher. They’re flavourful, juicy, and pair perfectly with the creamy mushroom sauce. Not a pork fan? No problem—turkey schnitzel works just as well. Just make sure to cook pork and turkey all the way through until no pink remains.
No matter which meat you go for, you’ll have a perfectly golden schnitzel ready to soak up every bit of that delicious sauce.
5 Reasons You’ll Love This Jägerschnitzel Recipe
1. Quick and Easy—Ready in 20 Minutes: With just a few simple ingredients and one pan, this recipe is perfect for busy weeknights. You’ll have a delicious, home-cooked meal on the table in no time, and it pairs well with any side dish—mashed potatoes, noodles, or a fresh salad.
2. Totally Customisable: Prefer chicken over pork? Go for it! Want more flavour? Try a mix of wild and cultivated mushrooms or add fresh herbs like thyme or parsley. This dish is all about flexibility, so adapt it to suit your tastes.
3. Ultimate Comfort Food: Tender cutlets smothered in a creamy mushroom sauce—it’s the ultimate cozy meal. Perfect for family dinners or when you just need something comforting. Serve with any of your favourite sides for a satisfying, complete dish.
4. Restaurant-Worthy Without the Effort: Despite being simple to make, this dish has that “wow” factor. Jägerschnitzel tastes like it’s from a restaurant kitchen, but it’s quick enough to whip up at home and impress everyone—even the kids!
5. Minimal Ingredients, Maximum Flavour: Big on flavour with just a few key ingredients—no long shopping lists or hard-to-find items. Just grab your schnitzel, mushrooms, cream, and a few pantry staples, and you’re set!
What to Serve with Traditional German Jägerschnitzel
Jägerschnitzel is all about that luscious, creamy mushroom sauce, so you’ll want to pair it with sides that soak up every drop. Here are some classic and delicious options:
- Spätzle: These tender German egg noodles are the perfect vehicle for that rich sauce. Their soft texture makes them an ideal match.
- Roasted or Boiled Potatoes: If you prefer something a little lighter, simple roasted or boiled potatoes work beautifully and let the sauce shine.
- Braised Red Cabbage: This tangy, slightly sweet side dish cuts through the richness of the sauce and adds a pop of color to your plate.
- Fresh Green Salad: A crisp salad with a light vinaigrette offers a refreshing contrast to the creaminess of Jägerschnitzel.
- Steamed or Roasted Vegetables: Green beans, asparagus, or roasted carrots are all great options that add a bit of freshness and crunch.
- Serve your Jägerschnitzel with any of these sides, and you’ll have a well-rounded, satisfying meal that’s worthy of any occasion!
Looking for more quick and delicious mushroom recipes? Don’t miss my Zurich Ragout (Zürcher Geschnetzeltes) with Turkey and Chicken Cacciatore recipes.
Traditional Jägerschnitzel (Cutlets with Mushroom Cream Sauce)
This traditional German Jägerschnitzel recipe with a creamy mushroom sauce is the perfect 20-minute meal, and you only need a handful of ingredients to make it happen.
Ingredients
For the Schnitzel:
- 4 thinly cut veal cutlets (à ca. 125 g), alternatively use pork
- 1 tablespoon oil
For the Sauce:
- 1 tablespoon butter
- 2 shallots, finely chopped
- 400 g cremini mushrooms, thinly sliced
- 100 ml white wine
- 250 ml beef broth (good quality)
- 125 ml cream
- 1 teaspoon whole grain Dijon mustard
- 1 teaspoon cornstarch mixed with 1 tablespoon water, for thickening
- Sea salt and freshly ground pepper, to taste
Method
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Prepare the Schnitzel: Use paper towel to pat the veal cutlets dry on both sides. Season the veal cutlets on both sides with salt and pepper. Heat the oil in a large non-stick skillet over medium-high heat. Work in batches, adding the veal in a single layer and cook until golden brown, about 1 minutes per side, or until lightly browned and cooked through. You will need to work in 2 batches to avoid overcrowding the pan. Transfer the cooked veal to a plate and tent with foil to keep warm.
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Make the Mushroom Sauce: In the same pan, melt the butter over medium heat. Add the chopped shallots and sliced mushrooms, cooking until the mushrooms are softened and browned, about 5-7 minutes. If needed, increase heat slightly. Pour in the white wine and allow it to reduce by half, about 2-3 minutes.
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Finish the Sauce & Serve: Stir in the beef broth, cream, and mustard. Bring the sauce to a gentle simmer, then reduce the heat. Mix the cornstarch with water, and slowly add it to the sauce, stirring continuously until it thickens, about 2-3 minutes. Season with salt and pepper, to taste.
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Return the schnitzel to the pan and heat through for 1-2 minutes. Serve immediately, spooning the mushroom sauce over the schnitzel. Serve with a side of Spätzle (German noodles), boiled potatoes, or a fresh salad. Enjoy!
Notes
- Cooking the Schnitzel: Ensure the fillets are not crowded in the pan to get an even sear and avoid steaming the meat.
- Choosing Mushrooms: A mix of cremini and wild mushrooms adds more depth of flavour. Wine Substitute: If you prefer not to use wine, substitute with extra broth and a splash of lemon juice for acidity.
- Mustard for Extra Depth of Flavour: A small amount of mustard adds a subtle tang and depth to the sauce, balancing the richness of the cream and making the flavours more complex and vibrant.
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