Jägerschnitzel mit spaetzle und Rotkohl (hunter’s sauced fried pork cutlet with egg noodle and braised red cabbage)

Serves 2

Spaetzle recipe

Rotkohl recipe

For the schnitzel:

3 Tbsps Frying oil

2 pork chops pounded 1/4 in thick

1/3 cup all-purpose flour

1 egg, beaten

1/2 cup bread crumbs

1 Tbsp garlic powder

1/2 Tbsp onion powder

1/2 Tbsp Italian seasoning

Chopped fresh parsley for garnish

S/P

Directions:

First, set up your breading and holding station. Either get three bowls or casserole dishes (you can even use two paper plates for the breading and one bowl for the eggs) and put bread crumbs in one, flour in one, and the eggs in the other. Season the bread crumbs and flour with salt, pepper, garlic powder, onion powder, and Italian seasonings. Also take a sheet pan with a rack lined with paper towels to hold your chops after frying. Next, take your pork chops and place them in between two pieces of plastic wrap. Take the flat side of a meat tenderizer and pound until about 1/4 inch thick. Season chops with salt and pepper and set aside. In a sauté pan, add the oil and heat on medium to medium/high heat. Once oil is up to temp (test by sprinkling a bit of flour in the oil and when it bubbles fast start your breading. Go from flour to egg to bread crumbs using the wet/dry hand technique. Add to the oil away from yourself to prevent splashing. Fry on each side until golden brown about 4-5 minutes per side.

For the Jäger sauce:

1 Tbsp butter

1/2 yellow onion, finely chopped

Garlic clove minced

8 oz mushrooms small dice

1/2 cup dried mushrooms rehydrated (reserve water for sauce

1 tsp chopped fresh thyme

1/2 cup good beef stock

S/P

1 Tbsp flour

Directions:

In a sauce pan, melt the butter then add the onions and mushrooms cook for 4-6 minutes. Add the garlic next and cook until fragrant. Next, add the flour and stir. Add the stocks and stir continuously until thickened. Lastly, add the fresh thyme and combined.