Hunter Schnitzel (Jägerschnitzel)


A Schnitzel Topped with Mushrooms
This pork schnitzel from Seattle's own Chef Ludger Szmania is easy to make and served with Bavarian or Düsseldorf mustard, red cabbage or sauerkraut from a jar, and spätzle.
Course Entree
Cuisine German
Keyword Gravy, Hunter, Mushrooms, Schnitzel
Servings 4


For the Schnitzel:

For the Mushroom Sauce:

  • 1 tablespoon butter
  • 3 cups sliced mushrooms a mixture of button and chanterelle
  • 1 small onion chopped
  • 2 roma tomatoes
  • 1/2 cup beef broth
  • 1 cup red wine
  • 2 sprigs fresh thyme leaves only
  • 1/4 teaspoon minced fresh rosemary
  • 1 dash dried marjoram
  • 1 bay leaf
  • salt and pepper


  • Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap. Season with salt and pepper. Beat eggs in a bowl. Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
  • Make sauce: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes. Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.
  • Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat, using a screen to prevent splattering. Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.
Recipe adapted from Chef Ludger Szmania at SZMANIA's