Jaeger Schnitzel and German Spaetzle
Ingredients
Schnitzel:
20 ounces pork cutlets, beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch slices
Salt and pepper
Flour, for dredging
3 ounces olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
Bouquet garni (thyme, bay leaf, parsley tied with string)
2 cups red wine
1 cup veal stock (beef broth will do)
1 ounce butter
2 ounces thick cut bacon, diced
6 ounces pearl onions, boiled
2 cups wild mushrooms (I use regular clean white mushroom. Baby Bellas are even better)
2 tablespoons minced parsley leaves
Spaetzle noodles or mashed potatoes, as an accompaniment
Spaetzle:
3 cups flour
4 eggs
1/4 tsp. Nutmeg (optional)
11/2 tsp. Salt
1 quart cold water
Instructions
For the Spaetzle:
Directions: Stir flour, eggs, salt and 1/2 cup of water. Beat until batter is smooth and no longer sticks to the
spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft
enough to be forced through a sieve, colander or spaetzle maker with large holes.
Boil a pot of salted water.
If you have a Spaetzle press, press the dough through the press and into the boiling water.
If you do not have a press, place dough on cutting board and roll out. Cut dough into tiny noodles.
Add noodles to boiling water. (They cook quickly and are done when they float to the surface.)
As the noodles finish cooking, remove them with a slotted spoon.
You can saute the noodles in a Tbsp. of butter before serving.
Other suggestions: Serve with brown gravy or beef stock. If you do not want to use the egg yolks, use the egg whites and add some yellow food coloring for color.
For the Jaeger Schnitzel:
Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the
meat until golden. Remove meat and set aside. Add the onion, carrot, celery, and bouquet
garni. Saute for 1 minute. De-glaze with wine and continue to cook until reduced by half. Add
3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender.
Transfer meat to a plate and keep warm. Strain sauce. Reserve.
In another saute pan, heat the remaining 1-ounce oil and butter. Saute the bacon until golden.
Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce.
Place the meat back into the sauce and simmer for 5 minutes.
To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with
mushrooms and bacon on top. Sprinkle with minced parsley.
Serve with noodles or mashed potatoes