Jaeger Schnitzel Spaetzle Sauce
Transport your taste buds to the heart of Germany with this authentic Jaeger Schnitzel Spaetzle Sauce recipe. This comforting classic features tender, pan-fried pork cutlets coated in a crispy golden breadcrumb crust, paired with buttery, homemade spaetzle—a traditional German egg noodle. The dish is elevated by a rich, velvety mushroom sauce made with sautéed button mushrooms, onions, garlic, and a hint of Dijon mustard, all simmered in beef broth and heavy cream for maximum flavor. Perfect for a hearty family dinner or a special occasion, this recipe combines texture and taste in every bite. Garnish with fresh parsley for a pop of color, and enjoy this irresistible combination of crunchy schnitzel, pillowy spaetzle, and savory mushroom sauce.
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Vegetable oil
- 2 tablespoons Unsalted butter
- 2 cups Button mushrooms (sliced)
- 0.5 cup Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Beef broth
- 0.5 cup Heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Parsley (chopped, optional for garnish)
- 2 large Eggs (for spaetzle)
- 0.5 cup Milk
- 1.5 cups All-purpose flour (for spaetzle)
- 0.25 teaspoon Nutmeg (optional, for spaetzle)
- 1 teaspoon Salt (for spaetzle)
- 2 tablespoons Butter (for coating spaetzle)
Instructions
Pound the pork cutlets to about 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
Prepare a breading station with three shallow bowls: one with flour, a second with beaten eggs, and a third with breadcrumbs.
Dredge each cutlet in flour, shaking off excess, then dip in the egg, and coat with breadcrumbs. Set aside on a plate.
Heat vegetable oil in a large skillet over medium heat. Pan-fry each schnitzel for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
For the mushroom sauce, melt butter in a skillet over medium heat. Add the onions and garlic, cooking until translucent, about 3 minutes.
Add the mushrooms and cook until browned and softened, about 5-7 minutes.
Pour in the beef broth and bring to a simmer. Stir in the heavy cream and Dijon mustard. Simmer for 5 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper.
For the spaetzle, whisk together eggs, milk, flour, salt, and nutmeg (if using) to form a loose batter.
Bring a large pot of salted water to a boil. Use a spaetzle maker or colander to drop small portions of batter into the boiling water. Cook until the spaetzle floats to the top, about 2 minutes.
Drain the spaetzle and toss it with butter to prevent sticking.
To serve, plate the schnitzel alongside a serving of spaetzle. Pour mushroom sauce generously over the schnitzel and garnish with parsley, if desired.
Nutrition Facts
Calories |
4829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.0 g | 376% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 1380 mg | 460% | |
| Sodium | 7923 mg | 344% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 22.1 g | ||
| Protein | 200.6 g | 401% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 503 mg | 39% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3172 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
