Guten Tag!! Thats German for good afternoon lol. Tonight is the night we are going international! Germany to be exact. We aren’t traveling by plane but by kitchen!! Decided to make one of Hubby’s favorites, Jaeger schnitzel and spaetzle. Basically a delicious breaded fried piece of pork topped with a mushroom, bacon, and beef stock sauce paired with a delicious buttery german pasta. My hubby majored in German in college and has traveled there so he knows his German food. Now some people may be thinking that this dish sounds really weird, but trust me its delicious. Its big portions and there is never a single bite left on the plate! Please don’t think this is a healthy dish though… there is a lot of butter, but its so worth it to spoil yourself and loved ones every now again. Just try it before you judge it, it’ll be worth it! Pinky promise. So here are the ingredients.
- 2 boneless pork chops
- salt & pepper
- 2 eggs
- 3/4 cup flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- panko bread crumbs
- plain regular break crumbs
- olive oil
- 4 tbsp unsalted butter separated
- 1 cup beef stock
- 4 strips bacon cup up
- half a pack of sliced mushrooms
- onion powder
- garlic powder
- 2 tbsp flour
- 1 cup flour
- 2 eggs
- 1/2 teaspoon nutmeg
- salt & pepper
- 1/4 cup milk
- half a stick unsalted butter
Ok now that the long obnoxious list of ingredients is done, lets get cooking!!! First we will do the spaetzle, after I make the dough I like to chill it at least an hour which makes it easier to work with. So basically in a bowl, mix together dry ingredients (flour, nutmeg, salt and pepper) and wet ingredients (eggs and milk). everything except butter and parsley. simple right?! Here are some visuals.
After you’ve let the dough sit in the fridge for a bit, get a pot of boiling water and we can make this one of two ways. either with a spaetzle maker (its like $6 on amazon) or pushed through the holes on a steaming basket like I’m going to do
So basically same method. You’re going to get the water nice and boiling and press the dough through the holes into the boiling water. cook for a good 4 minutes or so and take it out into a strainer.
At this point you can do one of two things put it aside and start working on the schnitzel so all the food gets finished at the same time or you can just finish up the spaetzle. I wait and finish it all together but Ill just explain quick how to finish it and let you decide how you wanna do it.
Basically just get a sauté pan, melt the half stick of butter, then mix in the spaetzel. throw in some parsley and some salt and pepper and your good to go. I cook mine for about 7-8 minutes in a pan. Right before its about to start browning I’m done. simple simple. Here is the finished product. Delicious right!
Now for the schnitzel. The yummys just don’t stop tonight!!! So first we make our little breading station. three dishes. one filled with flour, salt, pepper, paprika, and cayenne. The paprika and cayenne are optional, but i like it for some flavor. Another bowl with the eggs, and the last bowl with a mix of plain breadcrumbs and plain panko breadcrumbs. I really like this mix as it makes it even crispier. pound out your pork chops as thin as you can without breaking them apart.
Once they are good and ready. Have a good sized sauté pan with some olive oil and 2 tbsp of butter. (I love the flavor of mixing the two when I cook) Heat it up, put the pork into the breading station flour, egg, breadcrumbs. Then right into the hot pan to cook and get all browned up. Once thats done put the schnitzel on a plate with a paper towel to soak up any extra oil. Now throw the bacon and cook it most of the way then add the mushrooms, cook the mushrooms down and once the bacon is crispy throw in a bit of garlic powder and onion powder. take that out of the pan and set aside. Wipe the pan down and melt 2 tbsp of butter and add 2 tbsp flour to make a nice roux. cook out that floury taste for a good 2-3 minutes and then add the beef stock. At first it will be watery and light. But let it boil and then turn the heat down and simmer, stirring constantly. It will become a thicker, darker sauce. At this point add the mushrooms and bacon back to sauce. Done! Put the schnitzel on the plate, top it with your yummy sauce and a size of homemade buttery spaetzle. You just became a international homemade culinary superstar to your family. I know thats how I feel every time I make this meal. I really wanna crack open a beer and enjoy all the deliciousness Im about to consume. Please remember this is just how I do it, Im sure there are a million different ways to do it. So crack open a cold one while your enjoying this recipe and as the Germans would say, Prost!!