Going German: Jaegher schnitzel with spatzles

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(Can you spot the one piece of broccoli way in the back?)

I was watching a show on The Food Network the other day (either Diners, Drive-Ins and Dives or You Gotta Eat Here) when I developed my craving for hammered meat and egg noodle with mushroom gravy.

I used the following recipes for inspiration and actually stuck to it pretty closely (as it was my first time making both).


Spatzle (with nutmeg)

To serve 6 people, I doubled the recipe and found it perfect.


Pork schnitzel

For the schnitzels I bought 8 pieces of pork center loin chops, about 3/4″ thick (4.5″ x 3.75″ size). I butterflied them (to the best I could, some just turned into two pieces), used a meat tenderizer to hammer them out to about 1/4″ thick. Floured on both sides, egg wash (I used 2 large eggs, I would recommend 3), and covered them with crushed corn flakes (excellent if you like extra crispy!).

And Jaeger, which is a fancy name for mushroom gravy.

I did a bit of freehand pour for the beef stock so might’ve added too much, I found my gravy to be too runny. Added extra flour to thicken it up, but still not ideal. I found the spices (including salt) not to be overwhelming (more on the bland side which is great because I try to watch my sodium levels). To serve my guests, I put out a salt and pepper shaker for those who wish to indulge. For sides, we had a jalapeno and cheese focaccia and Bratwurst boiled in beer extra taste then pan seared for some crunch. Oh, and broccoli for vegetables. Delicious, if I can say so myself!

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