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Jäger Schnitzel Recipe

Inspired by The Pantry Restaurant

Time1h

Serves4

(Pork Loin Breaded or Pan Seared) Spaetzle, mushroom sauce

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Ingredients

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For the Jäger Schnitzel

4 pieces Pork Loin

1 cup 00 bread flour

2 large Eggs

1 cup Breadcrumbs

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Tuscany sunflower oil

For the Mushroom Sauce

2 tbs Butter

2 cups Mushrooms (sliced)

1 medium Onion (finely chopped)

2 cloves Garlic (minced)

1 cup Beef Broth

1 cup Heavy cream

2 tbs Parsley (chopped)

to taste Celtic sea salt

to taste black pepper

For the Spaetzle

2 cups 00 bread flour

3 large Eggs

1 cup Milk

1 tsp Celtic sea salt

Method

For the Jäger Schnitzel

1

Prepare the Pork

Pound the pork loin pieces to about 1/4 inch thickness. Season with salt and pepper.

2

Breading Process

Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each piece of pork in flour, dip in egg, and coat with breadcrumbs.

3

Fry the Schnitzel

Heat vegetable oil in a large pan over medium-high heat. Fry the breaded pork schnitzels until golden brown, about 3-4 minutes per side. Transfer to paper towels to drain.

For the Mushroom Sauce

4

Sauté Vegetables

In a saucepan, melt butter over medium heat. Add the chopped onion and garlic, and sauté until onion is translucent.

5

Cook Mushrooms

Add sliced mushrooms to the pan and cook until they are softened and browned.

6

Make the Sauce

Pour in the beef broth and let it simmer for a few minutes. Stir in the heavy cream, and season with salt and pepper to taste. Cook until the sauce thickens slightly.

7

Finish with Parsley

Stir in the chopped parsley before serving.

For the Spaetzle

8

Make the Batter

In a bowl, whisk together the flour, eggs, milk, and salt until smooth.

9

Cook the Spaetzle

Bring a large pot of salted water to a boil. Use a spaetzle maker or a colander to drop the batter into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove and set aside.