Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 pork loin chops (5–6 oz each) or chicken cutlets, pounded 1/4 inch
- 1 cup all-purpose flour; 2 large eggs; 1.5 cups fine dry breadcrumbs
- 1.25 cups neutral oil + 2 tbsp unsalted butter (for frying)
- 4 oz bacon, diced; 12 oz cremini mushrooms, sliced
- 1 large shallot, 2 garlic cloves; 3/4 tsp sweet paprika; 1 tsp thyme
- 1 tbsp flour; 1/2 cup dry white wine; 1.25 cups stock; 1/4 cup heavy cream
- 12 oz wide egg noodles; 3 tbsp butter; parsley; lemon wedges
- Kosher salt and black pepper
Do This
- 1. Pound meat to 1/4 inch; season both sides with 3/4 tsp salt and 1/2 tsp pepper. Set up dredging: flour, beaten eggs, breadcrumbs.
- 2. Dredge cutlets: flour → egg → breadcrumbs. Rest 10 minutes on a rack.
- 3. Heat 1/2 inch oil to 350°F in a large skillet; preheat oven to 200°F and set a rack over a sheet pan.
- 4. Fry schnitzels in 2 batches, 2–3 minutes per side, until deep golden and 145°F (pork) or 160°F (chicken). Keep warm in oven.
- 5. Gravy: cook bacon; sauté shallot, mushrooms, garlic in 2 tbsp butter; stir in 1 tbsp flour, paprika, thyme; deglaze with wine; add stock; simmer; finish with cream.
- 6. Boil noodles; toss with 3 tbsp butter, parsley, salt, and pepper. Serve schnitzel with mushroom-bacon gravy, noodles, and lemon wedges.
Why You’ll Love This Recipe
- Ultra-crisp schnitzel with a deeply savory mushroom-bacon gravy that’s deglazed with white wine and gently perfumed with paprika.
- Clear, step-by-step instructions for consistently golden, shatteringly crisp breading.
- Flexible: use pork or chicken, and choose beef or chicken stock for your gravy base.
- Complete plate with buttery egg noodles and bright lemon wedges—no extra sides required.
Grocery List
- Produce: Cremini mushrooms, shallot, garlic, fresh parsley, fresh thyme, 1 lemon
- Dairy: Eggs, unsalted butter, heavy cream
- Pantry: Pork loin chops or chicken cutlets, all-purpose flour, fine dry breadcrumbs, neutral oil, kosher salt, black pepper, sweet paprika, wide egg noodles, dry white wine, low-sodium stock (beef or chicken)
Full Ingredients
Schnitzel
- 4 boneless pork loin chops (5–6 oz each) or chicken cutlets, pounded to 1/4-inch thickness
- 3/4 tsp kosher salt, plus more to taste
- 3/4 tsp freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten with 1 tbsp water
- 1.5 cups (150 g) fine dry breadcrumbs (unseasoned)
- 1.25 cups (300 ml) neutral oil (canola, sunflower, or grapeseed)
- 2 tbsp unsalted butter (optional, for frying flavor)
- 1 lemon, cut into 8 wedges (for serving)
Mushroom-Bacon Gravy (Jägersauce)
- 4 oz (115 g) thick-cut bacon, diced
- 2 tbsp unsalted butter
- 12 oz (340 g) cremini mushrooms, sliced 1/4 inch
- 1 large shallot, finely chopped (about 1/2 cup)
- 2 garlic cloves, minced
- 1 tbsp tomato paste (optional, for depth)
- 3/4 tsp sweet paprika
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tbsp all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1.25 cups (300 ml) low-sodium beef or chicken stock
- 1/4 cup (60 ml) heavy cream
- Kosher salt and black pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
Buttered Noodles & Serving
- 12 oz (340 g) wide egg noodles
- 2 tsp kosher salt (for pasta water)
- 3 tbsp unsalted butter
- 1 tbsp chopped fresh parsley
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Prep and pound the cutlets
Place each pork chop (or chicken cutlet) between two sheets of plastic wrap and pound to an even 1/4-inch thickness with a meat mallet or rolling pin. Pat dry. Season both sides with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper. Let sit while you set up the dredging station.
Step 2: Set up the dredging station and bread
Arrange three shallow dishes: one with 1 cup flour, one with 2 beaten eggs (plus 1 tablespoon water), and one with 1.5 cups fine breadcrumbs. Dredge each cutlet in flour (shake off excess), then egg (let drip), then breadcrumbs (press gently to adhere). Place breaded cutlets on a wire rack and let rest 10 minutes to set the coating.
Step 3: Preheat oil and holding oven
Heat the oven to 200°F (95°C) and place a wire rack over a rimmed sheet pan inside. In a large, wide skillet (12-inch), add enough neutral oil to reach about 1/2 inch up the sides (about 1.25 cups). Heat over medium to medium-high until the oil reaches 350°F (175°C). Add 2 tablespoons butter to the hot oil for extra flavor (optional).
Step 4: Fry the schnitzels until golden
Fry cutlets in two batches without crowding, 2–3 minutes per side, until deeply golden and crisp. Target an internal temperature of 145°F (63°C) for pork or 160°F (71°C) for chicken. Transfer to the warm oven rack to stay crisp. Skim any browned crumbs from the pan between batches to prevent burning.
Step 5: Make the mushroom-bacon gravy (Jägersauce)
In a separate large skillet (or pour off all but 1 tablespoon frying oil and use the same pan), cook the diced bacon over medium heat until browned, 4–5 minutes. Leave about 2 tablespoons of fat in the pan. Add 2 tablespoons butter and the shallot; cook until translucent, 2–3 minutes. Add mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until the mushrooms release their moisture and take on golden edges, 6–8 minutes. Stir in garlic and tomato paste (if using); cook 30 seconds.
Sprinkle over 1 tablespoon flour, paprika, and thyme; cook 30 seconds. Deglaze with white wine, scraping up browned bits, and reduce by half, 1–2 minutes. Pour in the stock; simmer until glossy and slightly thickened, 5–7 minutes. Stir in the heavy cream; simmer 1 minute more. Season to taste with salt and pepper. Keep warm on low.
Step 6: Boil and butter the noodles
Bring a large pot of water to a boil and season with 2 teaspoons kosher salt. Cook egg noodles according to package directions until just tender. Drain, then toss with 3 tablespoons butter, 1 tablespoon chopped parsley, and a few grinds of black pepper.
Step 7: Plate and serve with lemon
Divide buttered noodles among plates. Add a schnitzel to each. Spoon the mushroom-bacon gravy over or alongside (for maximum crunch, serve gravy on the side or around the cutlet). Garnish with parsley and serve with lemon wedges to squeeze over the schnitzel just before eating.
Pro Tips
- Rest the breaded cutlets for 10 minutes before frying—this helps the coating adhere and crisp evenly.
- Maintain 340–360°F oil temperature; too cool = greasy, too hot = scorched crumbs. Use a thermometer if you can.
- Slice mushrooms 1/4 inch thick so they brown without turning soggy; salt them after they hit the pan to help them release moisture.
- For the crispiest bite, serve sauce on the side or spoon it around the schnitzel, not directly on top.
- Use pork loin chops with a little fat cap for juicier results, or chicken cutlets for a lighter option.
Variations
- Chicken Jägerschnitzel: Use chicken cutlets; fry to 160°F. The rest of the recipe is unchanged.
- Beer Deglaze: Swap the white wine for a malty lager; reduce fully, then continue with stock.
- Herbed Spaetzle or Potatoes: Replace noodles with spaetzle, buttered parsley potatoes, or mashed potatoes.
Storage & Make-Ahead
Gravy can be made up to 3 days ahead and refrigerated; reheat gently and thin with a splash of stock if needed. Breaded, uncooked cutlets can be refrigerated on a rack (uncovered) up to 6 hours, or frozen on a sheet pan until firm, then stored in a freezer bag for up to 2 months (fry from frozen, adding 1–2 minutes per side). Leftover fried schnitzel is best reheated on a rack at 425°F (220°C) for 8–10 minutes to re-crisp. Noodles reheat well with a splash of water and a pat of butter. For freezing the gravy, it’s best to freeze before adding cream; stir in cream after reheating.
Nutrition (per serving)
Approximate values: 1,100 calories; 56 g protein; 82 g carbohydrates; 58 g fat; 7 g fiber; 1,750 mg sodium. Values will vary based on oil absorption, meat choice, and exact ingredients.
