Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter)

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So great! It took me right back to Germany, and I miss German food. Great recipe.

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I made this for my boyfriend who's from Austria and a friend who was stationed in Germany. Both raved to me and bragged to others about the meal. I used crimini mushrooms, baby portabello, which gave the gravy even more full flavor. Additionally, I used pork tenderloin and venison tenderloin. Both were wonderful. The prep is a bit time consuming, but the end result was very much worth it. I will be making this again soon. It was my first Guy receipe and loved it. He's one of the best on the Food Network!!!

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I made this for my husband tonight he loved it

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I lived in a small Village name Kappel for 4 years while serving in the Air Force. There waa a small Gasthaus in the center of twon that served Jaeger Schitzel and man you were right on point ( to coin you
brought back alot of great memories.
Missed the Pomme Frites (fries mit Mayo and the side Salat.
Another recipe was called Zigoiner Schnitzel with was a Schnitzel steak as you prepared but slathered in Roasted peppers and onions.
With the dollar exchange rate the schnitzel, frites, salat and 16 oz koenigsbacher was $8.00.

Well done

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Was just in Frankfurt over the weekend and had this dish. I really had a taste for more of it.
Guy, You nailed it! It turned out unbelievably tasting just like what I had in Frankfurt! It was delicious! (And not as difficult as I thought it would be to make. Thanks so much!

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Simply...off the hook. As good as a schnitzel can get. Thank-you once again, Mr. Fieri!

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This is sooooo good! My son requests it for his birthday dinner and frequently in between. It's perfect with spaetzle and the roasted carrots with cippoline onions. One of the best recipes from food network!

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Great Family Pleasier!! The whole family loved it! It was easy to make with simple ingredients that we already had in the house. Will definitely make it again!

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Don't walk, but run to the store, purchase the ingredients, pour a nice glass of wine, and start cooking. This recipe is off the charts. I used a cast iron skillet to fry the pork chops. Because of the breading (crackers and panko and resting the meat 5 minutes prior to frying, very few crumbs were left behind in the oil. Since I had to fry the chops in three batches this was great since those crumbs tend to burn at the end. EdBoyle (previous reviewer questioned the 350 degree oven. I got the oven to 350 and then turned it off. After the first batch, I stored the pork chops in the warm oven which kept them really crisp until I was finished with the 3rd batch of chops. Served this with rice and grilled corn on the cob. So good!

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I have tried many recipes from a variety of chefs on foodnetwork, but
none have impressed me as much as this one. From the spices used in the breading to the gravy, which could be a meal unto itself, this is one great meal. I did use gnocchi instead of spaetzle, and it was just as good. I have shared this recipe with many friends, and we've all loved it.