Jägerschnitzel is a traditional version of schnitzel that is topped with a gravy called Jägersoße, meaning hunter's sauce. Originally made with venison or wild boar, nowadays the most common types of meat used for this dish are pork or veal.

In some regions of Germany, the meat cutlets are not breaded, but simply pounded until thin, then seasoned, and cooked. The delicious gravy that accompanies the schnitzel is made with mushrooms, bacon, onions, a splash of wine, and spices such as thyme, rosemary, salt, and pepper.