Jaeger Schnitzel mit Spaetzle

This week while Grandma B., Omi, and Eva are all in town, we're trying some German dishes. Check back every few days for new recipes!

The infamous "Schnitzel with noodles" is a breaded cutlet of veal, venison, or pork with "Spaetzle," or homemade egg noodles. Jaeger Schnitzel is served in a mushroom cream sauce (another variation, Wiener Schnitzel is served with lemon juice). We served this with a side of Rotkohl (red cabbage), which we'll post later.

Guten Appetit!


Ingredients:
Spaetzle noodles -
1 cup flour
1/2 cup milk
1 egg
1 tsp salt
*Or just use any light, fluffy, eggy noodles
Jaeger Schnitzel -
veal/venison/pork cutlet, pounded thin and floured on both sides
1/2 cup mushrooms
1 tsp chopped garlic
1 tsp chopped fresh parsley
2 Tbsp finely chopped shallots or onions
6 oz brown gravy mix or beef bouillon, flour, and butter
3 Tbsp white wine or apple juice
3 Tbsp cream or half & half

Directions:
Spaetzle - Prepare noodles according to package, or follow recipe below if you have a pasta maker.

• Combine ingredients and beat well until bubbles form.
  
• Pour batter through Spaetzle maker into simmering water
• Let noodles rise to the top, then drain well and rinse with cold water

Jaeger Schnitzel

• Melt butter in pan and saute cutlet until lightly browned on both sides
• Remove cutlet and keep aside
• Add mushrooms, garlic, shallots, and parsley and saute until partially cooked
• Add wine/juice and deglaze the pan, then add gravy and cream
• Put cutlet back in the pan and simmer in sauce for 1-2 minutes

Original Recipe