Jaeger-Schnitzel with creamy mushroom sauce

Ingredients (Serves 4)


  • 4 cuts of meat (eg. chicken, pork, veal or beef cutlet)
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 1 cup flour
  • 3 Tbsp water
  • 1 egg
  • 1 cup bread crumbs
  • 3 Tbsp butter
  • 3 Tbsp vegetable oil

Mushroom Sauce 

  • 1 tbsp butter
  • 3 slices bacon
  • 1 onion
  • 500g mushrooms
  • 2 tbsp tomato paste
  • 1 cup water
  • 1 cup chicken broth
  • 2 tbsp paprika  
  • thyme,
  • salt and pepper
  • 2 Tbsp parsley
  • ¼ cup sour cream


  • Fresh parsley
  • 4 lemon wedges



  1. Place meat into a snap lock bag.
  2. Using a meat pounder or rolling pin, flatten the meat until it is the same width all over. This helps the schnitzel cook evenly and tenderises the meat.
  3. Sprinkle each meat cutlet with lemon juice and salt.
  4. Place 3 shallow bowls on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs.
  5. Coat schnitzel, first with flour, then egg, and then breadcrumbs. Ensure the schnitzel is well coated in each ingredient before coating with the next.
  6. Measure and heat butter and oil over medium heat in frypan.
  7. Fry schnitzels until golden brown, about 3 minutes per side (depending on thickness of meat).
Mushroom Sauce
  1. Dice onion and bacon into small pieces.
  2. Cut each mushroom into 6-8 slices.
  3. In a frypan, brown bacon and onion in butter.
  4. Add mushrooms and fry until tender.
  5. Measure and add tomato paste, water, and chicken stock.
  6. Measure and add paprika. Season with a pinch of thyme, salt and pepper.
  7. Bring to boil then reduce heat.
  8. Simmer for 5 minutes until sauce thickens slightly.
  9. Cut parsley into small pieces.
  10.  Add parsley and sour cream. Stir. Keep warm until ready to serve over or beside the schnitzel.

 To serve:

  1. Serve each schnitzel with a sprinkle of parsley and a lemon wedge on the side.
  2. Serve mushroom sauce over the schnitzel or in a small bowl on the side.
  3. You can serve the schnitzel and mushroom sauce with potato mash or a green salad.
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