Jagerschnitzel - Pork schnitzel With Mushroom Red Wine Sauce

Prep Time
Cook Time
Ready In

"This dish goes well with a good Austrian/German mustard, red cabbage, spatzle or potato dumplings. Add a good Austrian/German beer and it's a golden meal."

Original recipe yields 4 servings


  • Serving Size: 1 (569.9 g)
  • Calories 729.3
  • Total Fat - 25.8 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 357.9 mg
  • Sodium - 1432 mg
  • Total Carbohydrate - 45.3 g
  • Dietary Fiber - 3.1 g
  • Sugars - 5.1 g
  • Protein - 73.4 g
  • Calcium - 127.5 mg
  • Iron - 5 mg
  • Vitamin C - 13.7 mg
  • Thiamin - 1.1 mg

Step 1

Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap.

Step 2

Season with salt and pepper. Beat eggs in a bowl; set aside.

Step 3

Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.


Step 4

Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes.

Step 5

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.

Step 6

Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat.

Step 7

Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.

Tips & Variations

No special items needed.



We enjoyed this for our dinner last night. The schnitzel came out great. The sauce tasted great but never thickened at all. Next time I would put something into thicken the sauce.

review by:
(16 Mar 2018)