Jägerschnitzel With Spaetzle Recipe
"Hunter's Cutlet" of boneless pork with a crispy coating, mushroom gravy.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Jägerschnitzel
Mushroom Gravy
Spaetzle
Method
Jägerschnitzel
- 1
Prep the Pork
Pound the boneless pork loin pieces to about 1/2 inch thickness using a meat mallet. Season with salt and black pepper on both sides.
- 2
Coat the Pork
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each piece of pork first in flour, then in the eggs, and finally coat with breadcrumbs.
- 3
Fry the Schnitzel
In a large skillet, heat vegetable oil over medium-high heat. Once hot, fry the breaded pork pieces for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Mushroom Gravy
- 4
- 5
Make the Gravy
Pour in the chicken or vegetable broth and bring to a simmer. Add heavy cream, dried thyme, salt, and pepper. Cook for about 5-7 minutes until the gravy thickens slightly.
Spaetzle
- 6
Prepare the Dough
In a large bowl, mix together flour, eggs, milk, salt, and nutmeg until a thick batter forms. Allow it to rest for about 10 minutes.
- 7