Jägerschnitzel with Spätzle
This Jägerschnitzel with Spätzle is one of Germany's beloved dishes and if you haven't tried it you're in for a treat. Crunchy yet tender schnitzel topped with a rich mushroom sauce, served with traditional egg noodle.
40 minutes
Capable Cooks
4
What you’ll need
- 4 SunPork Boneless Pork Loin Steaks
- Salt and pepper
- ½ cup plain flour
- 2 eggs, beaten
- ¾ cup plain breadcrumbs
- 4 cups plain flour
- ½ tsp. salt
- ¼ tsp. nutmeg
- 4 eggs
- 1 ¼ cup milk4 Tbsp. Butter
- 1 brown onion, diced
- 2 garlic cloves, minced
- 2 cups brown mushrooms, sliced
- 4 Tbsp. plain flour
- 2 cups beef stock
- ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. thyme
- 2 Tbsp. heavy cream
How to make it
- Preheat deep fryer to 180°C.
- Using a meat mallet, pound each of the loin steaks between 2 pieces of cling wrap until they are 1 cm thick. Sprinkle both sides with salt and pepper.
- Place the flour, egg and breadcrumbs in 3 separate bowls. Coat the pork in the flour, followed by the egg and the breadcrumbs. Set aside.
- Combine spätzle ingredients into a mixing bowl. Place dough hook onto the mixing stand and ‘knead’ for 20 mins or until bubbles appear.
Note: add more milk if too dry and more flour if too wet. - Bring a med. saucepan of water to a boil. Using a Spätzle press (or a colander), press the mixture into the water and cook for 2-3 mins.
- Drain the spätzle and toss through some butter to stop it from sticking together.
- Melt 2 Tbsp. of butter for the gravy in a med. frypan over high heat. Cook onions, garlic and mushrooms for 2 mins.
- Add the leftover butter and flour and stir continuously for 2 mins.
- Add the beef stock, thyme, salt and pepper. Stir continuously until the gravy has thickened. Cover and simmer on low for 10 mins. Add heavy cream.
- Place each schnitzel in the deep fryer for 2 – 3 mins or until cooked through and golden brown.
- Serve immediately with spätzle and mushroom gravy.
