Jägerschnitzel with Mushroom Gravy and Spätzle
When you crave a taste of Germany, this Jägerschnitzel is your answer. Thin pork cutlets, pounded tender, get a golden pan-fry until crisp at the edges, then smothered in a rich mushroom gravy that's earthy with bacon and a hint of thyme. The gravy clings to every crevice, and the Spätzle—those little egg noodles—soak up the sauce like a dream. It's a dish that feels like a cozy tavern meal, yet it's simple enough for a weeknight. Serve with a cold beer or a glass of Riesling, and you're transported to the Black Forest.
Ingredients
- pork cutlets (4 pieces, about 150g each)600g
- all-purpose flour100g
- eggs2
- breadcrumbs150g
- vegetable oil for frying200ml
- bacon100g
- onion1
- button mushrooms300g
- all-purpose flour (for gravy)1 tbsp
- beef broth300ml
- heavy cream100ml
- dried thyme1 tsp
- salt1 tsp
- black pepper1/2 tsp
- spätzle (store-bought or homemade)400g
- fresh parsley2 tbsp
Directions
- 1
Pound the pork cutlets to about 5mm thickness. Season both sides with salt and pepper.
- 2
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently to adhere.
- 3
Heat oil in a large skillet over medium-high heat. Fry the cutlets for 2-3 minutes per side until golden brown and cooked through. Drain on paper towels.
- 4
In the same skillet, cook the bacon until crisp. Add onion and mushrooms; sauté until softened, about 5 minutes. Sprinkle with 1 tbsp flour and cook for 1 minute. Pour in broth, cream, and thyme. Simmer until thickened, about 5 minutes. Season with salt and pepper.
- 5
Meanwhile, cook the spätzle according to package instructions (usually boil for 2-3 minutes). Drain.
- 6
Serve the schnitzel with spätzle, generously topped with mushroom gravy. Garnish with parsley.
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