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You might just think of this as German comfort food, but this is much more.
Starting with a bed of Spaetzle, which is a light German dumpling, you add the lightly pan fried pork that is crispy on the outside and tender on the inside. Top that with a mushroom gravy that you could eat on it's own, you now have a perfectly balanced meal that you don't want to stop eating.
All the senses are engaged. Crispy, rich, creamy, chewy, tender... All this without being heavy. Easy enough for a weeknight but perfect enough to impress the weekend company.
Ingredients:
Gravy
2 tbs butter
1 onion, finely chopped
1 garlic clove, minced
16 oz mushrooms, sliced
4 tbs butter
4 tbs flour
2 cups beef broth
1 tbs balsamic vinegar
1 tbs dijon mustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp dried thyme
1/4 tsp black pepper
1-2 tbs heavy cream
Jaeger Schnitzel
4 bonless pork chops, pounded into 1/4 in thickness
salt & pepper
1 cup flour
3 eggs
2 cups breadcrumbs
Spaetzle:
1 cup flour
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
2 large eggs
1/4 cup milk
3 tbs butter
2 tsp fresh thyme, chopped
Parsley for topping
Directions:
For the Spaetzle:
In a large bowl, combine the flour, salt, pepper and nutmeg. In another bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well. The dough should be smooth and thick. Let the dough rest for 10-15 minutes.
Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large colander or slotted spoon or a spaetzle maker over the simmering water and push the dough through the holes. Do this in batches (while cooking the pork). Cook for 3 minutes or until the spaetzle floats to the surface. Remove the spaetzle to a serving dish and add a little butter, tossing to coat.
This can be made first and covered to keep warm. Microwave for 30 seconds if needed when serving.
For the gravy:
Melt 2 tbs butter in a pan over medium-high heat. Sauté the onions until beginning to brown. Add the garlic and cook another minute.
Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.
Add 2 tbs butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
Add the beef broth, vinegar, dijon, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste.
To add a little creamy flavor, add 1-2 tbs heavy cream.
Jagerschnitzel:
While the gravy is simmering, pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Gently shake off the excess crumbs.
Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
Notes:
Servings = 4
Original Recipe - Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy) - The Daring Gourmet
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