Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter)

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This was INSANELY FAB U LOUS. My husband and I made this last night for my parents in a sort of ad hoc Octoberfest meal...lots of beer, mustards, and potatoes. It was a wonderfully tasty and filling meal. Perfect for a Fall evening. My mother even asked for a doggy bag.

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Awesome, shock and awe. Made for son and friend while on a fishing trip in the Ozarks of Missouri. We did not hunt. Perfect, would not change a thing. Well, would specify German grainy mustard.

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My first attempt at schnitzel & it was perfecto! Everyone loved it & wanted the recipe & could not get over how easy it is to make. Love it & will keep this recipe handy! Slurp!!

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I've never made Schnitzel before - had it at a restaurant but never made it. This was pretty easy and turned out absolutely wonderful. Next time I will make the spatzle too!

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The absolute best schnitzel I've made. I did have to use regular bread crumbs , but still great. The gravy was awsome. Served it with mashed potatos & peas. I'll be making this again...

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This was beyond perfect - I had to use chicken cutlets, pounded to tenderized... but all other ingredients were exact. My husband and I were in love with the gravy, the crispiness of the meat and all the flavors combined. VERY VERY GOOD comfort food... for a non-watching calorie type of night!

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I made this tonight along with the spaetzle

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I have made this dish several times now, it has become our new family favorite! My daughter just requested it for her birthday dinner over the weekend. I made a double batch of gravy this time, it's so good, you could drink it on its own!! I have started serving it with mashed potatoes the last couple of times since I haven't been able to master Spaetzel making. Again, LOVE IT!!!

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We used wild pig back strap pounded thin then breaded and also used wild chantrelle mushrooms for the gravy. HEAVEN!! Thanks Guy!

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I saved this recipe after watching the show on March 9, 2010. This morning I thought about what to make for dinner and knew I had a whole lot of pork loin chops in the Freezer, not tenderloin, but which the pounding I thought it would be just as tender. I had everything else already in my pantry, except, I too used Ritz crackers, and heavy cream instead of butter to finish off the gravy. I had to open a very, very good red wine for just ? cup. This is the first time I have cooked with Red Wine. Wow, what a great flavor it imparts, I wish I had used about 1/2 of a cup!
As with all recipes I use from this website, I always read all the comments to see what has worked and what has not worked, and what subs other cooks have used.
This is a huge winner! My family loved it. I made plenty so we are also having this tomorrow, but my husband and grown son at almost all the gravy, so I will have to make more gravy tomorrow!