Jager Schnitzel Recipe
Breaded pork cutlet, mushroom sauce, butterspätzle
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Ingredients
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For the Jager Schnitzel
For the Mushroom Sauce
For the Butterspätzle
Method
For the Jager Schnitzel
- 1
Prepare the Cutlets
Pound the pork loin cutlets to about 1/4 inch thickness. Season both sides with salt and black pepper.
- 2
Bread the Cutlets
Set up a breading station: place flour in a shallow dish, beaten eggs in another, and breadcrumbs in a third. Dredge each cutlet in flour, dip into the eggs, and finally coat with breadcrumbs.
- 3
Fry the Cutlets
In a large skillet, heat the vegetable oil over medium heat. Fry the breaded cutlets for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
For the Mushroom Sauce
- 4
- 5
- 6
Make the Sauce
Pour in the beef broth and bring to a simmer. Stir in the heavy cream, and season with salt and black pepper. Allow the sauce to thicken slightly, about 2-3 minutes. Finally, stir in the chopped parsley.
For the Butterspätzle
- 7
Prepare the Spätzle Batter
In a large bowl, mix together the flour, eggs, milk, and salt until you have a smooth batter.
- 8
Cook the Spätzle
Bring a large pot of salted water to a boil. Use a spätzle maker or a colander to drop the batter into the boiling water. Cook until the spätzle float to the top, about 2-3 minutes. Remove with a slotted spoon.
- 9
Toss with Butter
In a large skillet, melt the butter over medium heat. Add the cooked spätzle and toss to coat in the butter. Sauté for a few minutes until slightly crispy.