11 Reviews of Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy)

From: PClifton30739

On Jul 21, 2008

My husband went nuts over this one! The mushroom gravy is so rich and full of flavor. I used a Chianti red wine and don't think it could have turned out any better. It's not a complicated recipe at all - just looks long. This is definately a keeper!!!!!

From: Dispersed Family

On Dec 25, 2006

We made this with veal. The only thing I'd have done differently is that I would have doubled the sauce! My guys loved this! We had it for Christmas dinner per their choice this year and it was a huge hit! We served it over German Mashed Potatoes (recipe found at recipezaar!) It is a spectacular combination!

From: Chef #820287

On Apr 18, 2008

I made this Jagershnitzel last night. This recipe is awesome. Everything came out perfect. I also made extra sauce and used the german mash potatoes minus the apples. Perfect combination.

From: Chef #594295

On Feb 26, 2008

After searching for sometime for a recipe for Jagerschnitzel I luckily found this one. My husband is of German/Austrian descent and asked for this dish for quite some time. It was wonderful. I too doubled the sauce. I serv ed it with a family recipe for buttered & fried noodles. The only change will make next time is to use about a 1/2 cup of cream or half & half to give the sauce a creamier consistency. Otherwise it is a winner!.

From: Mrs Goodall

On Jun 4, 2006

I think this recipe has a lot going for it. I will definetly make again with a few minor changes. I really liked the flavor of the sauce, I think I would almost double it. I would have liked more. I used boneless pork chops pounded but next time I will use a pork tenderloin. I served over orzo pasta which I liked a lot, didn't have schnitzel on hand. I will double the paprika next time. Overall a solid recipe that my DH and I enjoyed. Thanks!

From: Panthur

On Aug 30, 2008

Deliciously tender pork once pounded. I loved this but I would cut back dramatically on the bacon because it was a bit greasy.

From: Busy Mom 628

On Jun 8, 2006

Excellent recipe. I used venison backstrape steaks instead. After last hunting season, that's the only kind of meat I cook with (great tasting and we have tons on hand). I also doubled the sauce but didn't change anything else. I will be making this again! Thanks for sharing.

From: CorkeeCook

On Jan 6, 2009

A winner! My family votes after a new recipe and this was unanimous. I made this with veal and I omitted the bacon.

From: K9 Owned

On Mar 4, 2009

Thanks Janet. It was easy and very tasty. Rather than make the schnitzel first I made up the sauce first and just reheated once the veal was cooked. Ran out of bacon (why won't he put things on the list???) so made do with 2 slices of bacon. DH said to tell you that you are a goddess

From: Teddy's Mommy

On Jan 9, 2009

Oh WOW! We loved this because of the comments of some of the other reviewers I only used 2 slices of bacon, and I wasn't sure what type of wine to use but someone else commented on using a red so I used the only red I had.. Merlot. Mmm!! Definitely a do-over. I served this with mashed potatoes/parsnips (I mix them), and broccoli with a lemon/butter/white wine sauce. I forgot the sour cream and plated up one plate.. but I poured the sauce back into the pan and added it then re-plated LOL. YAY!! Thank you!!