Jagerschnitzel with Spaetzle

Jagerschnitzel with Spaetzle Recipe

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When I would spend my summers in Bamberg, Germany, and the family would go to our favorite restaurant, seated outdoors with people watching, I would always, I mean, get the same thing Jagerschnitzel with Pommes Frites, which is French fries. The mushroom hunter gravy was about the best on French fries, and the tender breaded schnitzel never matched. So, of course, I needed to recreate that meal here as I don’t see a trip to Germany in my future soon. Insert wailing sounds here.

It is an easy recipe to make and uses only half a large pork tenderloin, sliced, breaded, and fried. And instead of Pommes Frites, I made a wonderful traditional German spaetzle side dish, which was always an option at the restaurant. My girls love spaetzle, and the husband adores fresh pasta, so he is insane for it too.

Spaetzle is super easy to make with the help of Stainless Steel Spaetzle Maker Lid with Scraper. This lid fits over any large stockpot, and it also makes a great pot draining lid for other pasta dishes.

Cost to make this recipe.

I will buy up pork tenderloin in the grocery store when it goes on a great sale, mainly the buy one, get one free deal, but I have to make sure they are the non-marinated variety for this recipe. But I calculated this recipe without the sale, and it came roughly to $8.58 or $2.15 per serving size, which includes the side dish of spaetzle.

As a homesteader, I can bring down the cost even more than just a meat sale. I save and dry my bread ends for the breadcrumbs, raise my eggs, grow the onions, mushrooms, and tomatoes for the paste, bringing my cost closer to $5.60 or $1.40 per serving size.

Other German recipes to try

Recipe adapted

This recipe is a Vintage Mountain Homestead original recipe. All images and texts are original to this blog and website. Please visit our disclaimer page for more information.

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Jagerschnitzel with Spaetzle

Ingredients

Pork Schnitzel

• 8 1 in slices pork tenderloin (about 1/2 tenderloin)…[$2.58]
• 1 cup all-purpose flour …[$0.23]
• 2 large eggs …[$0.46]
• 2 cups plain breadcrumbs …[$0.58]
• ½ cup oil ….[$0.19]

Mushroom Gravy

• 2 Tbsp. butter …[$0.25]
• 1 small onion chopped…[$0.30]
• 1 cup mushrooms sliced or quartered…[$0.88]
• 1 oz. Red wine …[$0.22]
• 1 Tbsp. tomato paste …[$0.07]
• 1 cup beef broth …[$0.88]
• ½ cup heavy cream …[$0.58]

Späetzle

• 2 cups all-purpose flour …[$0.46]
• 3 large eggs …[$0.69]
• ¾ cup water …[$0]
• 1 Tbsp. salt …[$0.21]

Instructions

Mushroom Gravy

• Sauté onion in butter over low-medium heat for 15 minutes.
• Add in mushrooms, wine, paste, and broth. Stir together and cook down for 30 minutes.
• Add in cream right before serving. Let gravy warm up again and serve over meat and spaetzle.

Pork Schnitzel

• Set flour in a shallow dish, whisk eggs in another dish and set breadcrumbs in another dish.
• Pound pork tenderloin on both sides until thin. Dredge each pork slice on each side in flour, then egg, and then breadcrumbs.
• Heat a skillet with oil and fry each breaded pork tenderloin until golden brown on each side.
• Place fried breaded pork on a baking sheet and bake at 200°F in the oven until ready to eat.

Spätzle

• Mix all ingredients together in a large bowl.
• Bring a large pot of salted water to a low boil or a hard simmer and pour or spoon batter over a metal spaetzle lid. Let the dough drop into boil water and remove spaetzle with a slotted spoon when float to top.
• Serve everything together with hot and enjoy.