Homemade spätzle and jägerschnitzel
Introduction
Spätzle and Jägerschnitzel are staples of German comfort food. Spätzle, soft egg noodles, pairs perfectly with Jägerschnitzel, a breaded pork cutlet topped with a rich mushroom gravy. This hearty combination is perfect for any occasion, from weeknight dinners to festive gatherings. Follow this step-by-step guide to make both dishes from scratch.
Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Intensity Level: Medium – Involves frying and making dough.
Ingredients
For the Spätzle:
- 2 cups (250g) all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 3 large eggs
- 1/2 cup (120ml) milk
- 2 tablespoons unsalted butter (for sautéing)
For the Jägerschnitzel:
- 4 boneless pork chops (about 1/2 inch thick)
- Salt and pepper, to taste
- 1/2 cup (65g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120g) breadcrumbs
- 4 tablespoons vegetable oil (for frying)
For the Mushroom Gravy:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cups (150g) fresh mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup (240ml) beef or chicken stock
- 1/2 cup (120ml) heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Make the Spätzle
- In a large bowl, whisk together the flour, salt, and nutmeg (if using).
- Add the eggs and milk, and stir until a smooth, sticky dough forms. Let the dough rest for 10 minutes.
- Bring a large pot of salted water to a boil.
- Using a spätzle maker, colander, or slotted spoon, press small portions of the dough into the boiling water.
- Cook the spätzle until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the cooked spätzle and sauté until lightly golden. Keep warm.
Step 2: Prepare the Jägerschnitzel
- Place the pork chops between two sheets of plastic wrap and pound them to about 1/4 inch thickness.
- Season both sides with salt and pepper.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each pork chop in the flour, dip in the eggs, and coat with breadcrumbs, pressing gently to adhere.
- Heat the oil in a large skillet over medium-high heat. Fry the pork chops for 3-4 minutes per side, or until golden brown and fully cooked. Transfer to a plate lined with paper towels and keep warm.
Step 3: Make the Mushroom Gravy
- In the same skillet, melt the butter over medium heat.
- Add the onion and mushrooms. Cook until the mushrooms release their moisture and are golden brown, about 8 minutes.
- Stir in the garlic and cook for 1 minute.
- Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes.
- Gradually whisk in the stock, followed by the cream and Worcestershire sauce. Simmer until thickened, about 5 minutes.
- Season with salt and pepper to taste.
Step 4: Serve
- Place a portion of spätzle on each plate and top with a pork chop.
- Spoon the mushroom gravy over the pork and spätzle.
- Garnish with fresh parsley, if desired.
- Serve immediately and enjoy!
Serving Suggestions
- Pair with a side of braised red cabbage or a fresh green salad.
- Enjoy with a cold German beer or a glass of white wine.
Nutritional Information
Per Serving (1 pork chop with spätzle and gravy):
- Calories: 580
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 185mg
- Sodium: 800mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 35g
Tips and Variations
- For extra flavor, add a pinch of dried thyme or rosemary to the mushroom gravy.
- Substitute chicken or veal for pork if preferred.
- Leftover spätzle can be stored in the fridge and reheated in a skillet with butter.
- Make the spätzle dough ahead of time and store in the fridge for up to 24 hours.
Enjoy the classic combination of spätzle and jägerschnitzel, a dish that brings the hearty flavors of Germany right to your table!