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:

Begin by setting up your breading station. You can use three shallow bowls, casserole dishes, or even two plates and a bowl. Place the flour in one dish, the beaten eggs in another, and the breadcrumbs in the third.

Season the flour and breadcrumbs with salt, black pepper, garlic powder, onion powder, and Italian seasoning. Prepare a sheet pan fitted with a wire rack and lined with paper towels to hold the schnitzel after frying. This will allow excess oil to drain while keeping the crust crisp.

Place the pork chops between two pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound the chops until they are approximately ¼-inch thick.

Season both sides of the pork chops with salt and pepper, then set them aside.

Heat enough oil to coat the bottom of a large sauté pan over medium to medium-high heat. To check if the oil is ready, sprinkle a small amount of flour into the pan. If it immediately bubbles and sizzles, the oil is ready for frying.

Begin breading the schnitzel using the wet/dry hand technique: use one hand for the dry ingredients and the other for the egg to keep your breading station clean. Coat each pork chop in flour first, then dip into the egg mixture, and finally press into the seasoned breadcrumbs, making sure the entire surface is evenly coated.

Carefully place the breaded pork chops into the hot oil, laying them away from yourself to prevent splashing. Fry until golden brown and crispy, about 4–5 minutes per side, depending on thickness.

Transfer the finished schnitzel to the prepared rack and allow it to rest briefly before serving.

Chef Scout Recon Tip: A great schnitzel is all about contrast—the crisp, golden crust, the tender pork, the rich mushroom gravy, and the sweet-tart balance of braised red cabbage create the perfect bite.

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 saucepan over medium heat, melt the butter. Add the onions and mushrooms and cook for 4–6 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release their moisture.

Add the garlic and continue cooking until fragrant, about 30 seconds.

Sprinkle in the flour and stir continuously to create a roux. Cook for 1–2 minutes to remove the raw flour taste while allowing the mixture to develop a light, nutty flavor.

Slowly add the stocks while whisking continuously to prevent lumps from forming. Continue simmering until the sauce thickens and reaches your desired consistency.

Finish by adding the fresh thyme and stirring until fully incorporated. Taste and adjust seasoning as needed before serving over your schnitzel.