Jagerschnitzel with Spaetzle Recipe
I spent my summers in Bamberg, Germany. Our family would head to our favorite restaurant. We would take a spot outdoors where we could watch the world go by. Without fail, I always—always—ordered the same thing: Jägerschnitzel with Pommes Frites, which, for the uninitiated, is French fries. The mushroom hunter gravy was nothing short of spectacular. It was draped generously over the fries. The tender, perfectly breaded schnitzel was the kind of dish that left a lasting impression. It stayed with you long after the plate was cleared. Naturally, as much as I long for those summer afternoons, a trip back to Germany isn’t on the immediate horizon. Traveling there soon doesn’t seem possible. Cue the dramatic wailing sounds. Naturally, I felt compelled to recreate that iconic meal at home. I hoped to capture even a fraction of its magic in my own kitchen.
This recipe is surprisingly easy to make. It uses just half of a large pork tenderloin. The pork is sliced, breaded, and fried to golden perfection. I chose a classic German side instead of the traditional Pommes Frites. Spaetzle are soft, pillowy noodles. They were always a tempting option at the restaurant. My girls absolutely adore spaetzle, and my husband—who has an unabashed love for fresh pasta—is equally enchanted. The schnitzel is crispy and savory. The spaetzle is tender and buttery. Together, they transform the meal into a comforting, authentic experience. It brings a touch of Germany right to our own dining table. It’s a dish that pleases everyone, satisfying cravings and creating memories with each bite.
Spaetzle is super easy to make with the help of Stainless Steel Spaetzle Maker Lid with Scraper. This 
Cost to make this recipe.
I will buy up pork tenderloin in the grocery store when it goes on a great sale. Mainly, I look for the buy one, get one free deal. 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
As a homesteader, I can bring down the cost even more than just a meat sale. I save and dry my bread ends for breadcrumbs. I raise my eggs. I grow the onions, mushrooms, and tomatoes for the paste. This brings my cost closer to $5.60 or $1.40 per serving size.
Other German recipes to try
Recipe adapted
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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.
Jagerschnitzel with Spaetzle
Cooking Methods
- Spätzle Maker
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 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 1 small onion in 2 Tbsp. butter over low-medium heat for 15 minutes. 1 small onion
- Add in 1 cup mushrooms, 1 oz. red wine, 1 Tbsp. tomato paste, and 1 cup beef broth. Stir together and cook down for 30 minutes.
- Add in ½ cup heavy cream right before serving. Let gravy warm up again and serve over meat and spätzle.
Pork Schnitzel
- Set 1 cup all purpose flour in a shallow dish, whisk 2 large eggs in another dish, and set 2 cups breadcrumbs in another dish.
- Pound 8 1 in slices pork tenderloin on both sides until thin. Dredge each pork slice on each side in flour, then egg and then breadcrumbs.
- Heat skillet with ½ cup oil and fry each breaded pork tenderloin until golden brown on each side.
- Place fried breaded pork on baking sheet and bake on 200°F in oven until ready to eat.
Spätzle
- Mix 2 cups all purpose flour, 3 large eggs, ¾ cup water, and 1 Tbsp. salt 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 spätzle lid. Let the dough drop into boil water and remove spätzle with slotted spoon when float to top.
- Serve everything together hot and enjoy.