Best 8 Jaeger Schnitzel Spaetzle Sauce Recipes

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Jaeger schnitzel is a classic German dish that is sure to please everyone at the table. This hearty and flavorful dish features a tender schnitzel that is coated in breadcrumbs and pan-fried until golden brown, then topped with a rich and creamy mushroom sauce. The spaetzle, a type of German egg noodle, is the perfect accompaniment to this dish, soaking up all of the delicious sauce. With its combination of flavors and textures, jaeger schnitzel spaetzle sauce is a meal that is sure to impress your friends and family.

Here are our top 8 tried and tested recipes!

SUNNY'S BK JAGERSCHNITZEL WITH SUNNY'S LEMON-THYME SPAETZLE



Sunny's BK Jagerschnitzel with Sunny's Lemon-Thyme Spaetzle image

Provided by Sunny Anderson

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 45

4 shoulder veal chops (about 3 pounds)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 eggs, whisked
2 cups plain breadcrumbs
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried sage
1 teaspoon cardamom
1 teaspoon Hungarian paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
Zest of 1 lemon
Vegetable or canola oil, for frying
2 carrots, shredded
3 celery stalks, diced
2 cups chopped onion
3 to 4 sprigs fresh thyme, leaves stripped and gently chopped
1 small bay leaf
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 cups red wine, merlot or cabernet
2 1/2 cups beef broth
3 tablespoons unsalted butter
8 ounces baby bella or button mushrooms, sliced
8 ounces wild mushroom mix, chopped
2 tablespoons all-purpose flour
Sunny's Lemon-Thyme Spaetzle, for serving, recipe follows
1/2 teaspoon ground mustard
3 eggs
1 cup milk
1/4 teaspoon cayenne pepper
18 to 20 sprigs fresh thyme, leaves stripped and finely chopped (about 2 tablespoons)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Pinch ground nutmeg
Zest of 1 lemon
2 cups all-purpose flour, plus more for texture
2 strips bacon, chopped
2 tablespoons unsalted butter
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • For the chops: Use a rolling pin to flatten the chops to a little less than 1/2-inch thin. Sprinkle the chops with salt and pepper.
  • Set up the dredging station: Get 3 large bowls or plates in a row, with the last one closest to your stove. Place a plate next to the last bowl. In the first bowl, add the flour. In the middle bowl, add the eggs with a splash of water. In the last bowl, add the breadcrumbs, garlic powder, onion powder, dried oregano, dried sage, cardamom, Hungarian paprika, salt, black pepper, chili powder and lemon zest. Stir with a fork.
  • Dredge the chops: First, take each seasoned chop and dredge in the flour, shaking off any excess flour. Dip each in the egg, and then press each into the breading mixture, making sure to completely cover both sides. Remove each to the resting plate.
  • Fry the chops: In a large pan over medium-high heat, add enough oil to coat the bottom of the pan. Cook the chops until golden brown, 5 to 6 minutes per side. Remove from the pan and set aside. To keep warm, cover gently with aluminum foil and do not seal (or place in a warm oven anywhere from 100 to 150 degrees F, uncovered).
  • For the gravy base: In the same pan on medium heat, add more oil if needed. Add the carrots, celery, half the onions, thyme, bay leaf, a pinch of salt and a grind or two of black pepper. Cook while stirring until everything is tender and fragrant, about 10 minutes. Raise the heat and add the wine, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. When the wine has reduced by about half, add the beef broth. Bring to a simmer and reduce the sauce by half, about 10 minutes. Pour the sauce through a sieve into a bowl, pressing down to get the most liquid out of the solids. Set aside.
  • Finish the mushroom gravy: Wipe the pan clean with a paper towel. Over medium heat, add the butter and melt, but don't brown it. If the heat is too high, lower it. Then add the remaining chopped onions, the mushrooms, a pinch of salt and a grind or two of pepper. Cook while stirring until tender, about 5 minutes. Sprinkle over the flour and stir while cooking a few more minutes until the veggies soak up the flour. Add the reserved sauce base back to the pan and bring to a simmer. Cook while stirring until thickened, about 10 minutes. Serve poured over the cooked chops. Serve with Sunny's Lemon-Thyme Spaetzle.
  • For the batter: In a bowl, whisk the eggs, milk, thyme, salt, black pepper, ground mustard, cayenne pepper, nutmeg and lemon zest. Gradually whisk in the flour to make a thick, tight batter. Add more flour by the spoonful until the proper texture is met (this should feel like it won't drip through a colander whole, but can be pressed through and remain stringy, not doughy).
  • Boil the spaetzle: Fill a double boiler halfway with water and add a pinch of salt. Bring to a boil and place a colander over the pot. Add a heaping cup of spaetzle batter at a time to the colander and, with a rubber spatula, press the batter through the holes into the boiling water. Be sure to scrape the bottom of the colander between pressings and stir the spaetzle into the water so the next group of batter doesn't stick to the one before it. The spaetzle is cooked when it floats to the top. Remove with a fine mesh sieve and strain to remove as much water as possible (shake it!).
  • Pan fry the spaetzle: In a large pan on medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the butter to the remaining bacon fat in the pan and allow it to melt. Then add the boiled spaetzle to the pan to saute. Water and oil can produce splattering, be careful! Allow the spaetzle to build a golden crust, and then toss and cook until it's mostly golden all over, but still tender, 2 to 4 minutes. Add the bacon back to the pan and toss. Sprinkle with lemon juice, taste and season with salt and pepper if needed. Serve warm.

JAEGER SCHNITZEL (SPAETZLE SAUCE)



Jaeger Schnitzel (Spaetzle Sauce) image

Make and share this Jaeger Schnitzel (Spaetzle Sauce) recipe from Food.com.

Provided by MGT1103

Categories     Sauces

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1/4 cup minced shallot (or onion if you can't find shallots)
3 cups mushrooms
2 1/2 cups beef broth
1/4 cup flour
1/4 teaspoon seasoning salt

Steps:

  • Melt butter.
  • Saute shallots until clear.
  • Toss in mushrooms until mushrooms are sautéed.
  • Place flour in a separate bowl, slowly whisk in beef broth. Adding wet to dry helps prevent lumps.
  • Pour beef broth mixture into mushroom pan boil for 5-10 minutes until thickened, stir fairly often so it doesn't stick.

JAEGER SCHNITZEL



Jaeger Schnitzel image

This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.

Provided by Helene Rose-Carson

Categories     World Cuisine Recipes     European     German

Time 2h30m

Yield 8

Number Of Ingredients 7

2 pounds boneless pork chops, cubed
oil for frying
2 eggs, beaten
plain bread crumbs
3 (1 ounce) packages dry mushroom gravy mix
1 pound fresh mushrooms, coarsely chopped
1 (16 ounce) package dry egg noodles

Steps:

  • Pound out cubed pork, and cut in half.
  • Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
  • Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
  • Serve pork over noodles and smother with gravy.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 53.5 g, Cholesterol 168.7 mg, Fat 9.1 g, Fiber 3.2 g, Protein 38.6 g, SaturatedFat 2.8 g, Sodium 828 mg, Sugar 2.8 g

JäGERSCHNITZEL



Jägerschnitzel image

This pork schnitzel from Seattle's own Chef Ludger Szmania is easy to make and just screams autumn! Serve it with some easy German accompaniments, such as Bavarian or Düsseldorf mustard, red cabbage or sauerkraut from a jar, spätzle, or potato dumplings made from a mix.

Provided by Claire

Categories     Entree

Number Of Ingredients 17

8 boneless pork loins (each approx. 3 oz)
salt and pepper
3 eggs
1 cup all-purpose flour
2 cups bread crumbs
1/2 cup vegetable oil
1 tablespoon butter
3 cups sliced mushrooms (a mixture of button and chanterelle)
1 small onion (chopped)
2 roma tomatoes
1/2 cup beef broth
1 cup red wine
2 sprigs fresh thyme (leaves only)
1/4 teaspoon minced fresh rosemary
1 dash dried marjoram
1 bay leaf
salt and pepper

Steps:

  • Pound pork loin to about 1/4 to 1/8 inch thick - but not paper thin - between two sheets of plastic wrap. Season with salt and pepper. Beat eggs in a bowl. Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
  • Make sauce: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes. Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.
  • Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat, using a screen to prevent splattering. Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.

JAEGER SCHNITZEL



Jaeger Schnitzel image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

20 ounces beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch
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)
2 cups red wine
1 cup veal stock
1 ounce butter
2 ounces thick cut bacon, diced
6 ounces pearl onions, boiled
2 cups wild mushrooms
2 tablespoons minced parsley leaves
Noodles or mashed potatoes, as an accompaniment

Steps:

  • 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. Deglaze 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.

JAGERSCHNITZEL



Jagerschnitzel image

This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.

Provided by DSPIRAL73

Categories     World Cuisine Recipes     European     German

Time 40m

Yield 4

Number Of Ingredients 12

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 ½ cups water
1 cube beef bouillon
1 tablespoon cornstarch
½ cup sour cream

Steps:

  • In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
  • Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Nutrition Facts : Calories 555.6 calories, Carbohydrate 29.9 g, Cholesterol 157 mg, Fat 33.5 g, Fiber 3 g, Protein 32.9 g, SaturatedFat 12.2 g, Sodium 682.8 mg, Sugar 4.4 g

JAEGER SCHNITZEL



Jaeger Schnitzel image

-Essen Haus, Bob and Gail Worm, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound pork tenderloin
1 egg, lightly beaten
1/4 cup all-purpose flour
1/4 cup butter
1/2 cup sliced mushrooms
1/2 medium onion, thinly sliced
2 tablespoons white wine, optional
1-1/2 cups prepared brown gravy
2 tablespoons sour cream

Steps:

  • Trim tenderloin, removing any visible fat. Cut in half lengthwise. Pound each half to 1/4-in. thickness. Dip into egg; coat with flour and shake off excess. In a skillet over medium heat, fry tenderloin in butter until no pink remains. Remove and keep warm. , Add mushrooms and onion to skillet; cook until tender. Add wine if desired. Stir in the gravy and sour cream; mix well and heat through, but do not boil. Serve with the tenderloin.

Nutrition Facts : Calories 503 calories, Fat 32g fat (18g saturated fat), Cholesterol 225mg cholesterol, Sodium 1356mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

JAEGER SCHNITZEL



Jaeger Schnitzel image

This is a simple variation of the classic German dish I tasted at a local cooking demonstration. It's very good, but I should say I don't have any reference point, not knowing what the classic tastes like. Optionally, add a shot of cream or half 'n half to the gravy. Traditionally served with spaetzle, but egg noodles or potatoes also work well.

Provided by ninja

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 butterflied pork loin chops, each cut in half (1 1/2 pounds)
3 tablespoons olive oil
3 tablespoons unsalted butter
1 (8 ounce) package fresh mushrooms, sliced
1 shallot, diced
3/4 cup water
1/4 cup red wine
1 (3/4 ounce) package mushroom gravy mix
1 tablespoon fresh parsley, chopped

Steps:

  • Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
  • In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
  • Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
  • Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.

Tips:

  • For the best results, use high-quality ingredients. Fresh, organic produce and free-range meats will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different variations of the recipe. There are many ways to make schnitzel, so feel free to adjust the ingredients and cooking methods to suit your own taste.
  • If you don't have time to make your own spaetzle, you can use store-bought pasta instead. However, fresh, homemade spaetzle is definitely worth the extra effort.
  • Serve the schnitzel and spaetzle immediately after cooking, while they are still hot and crispy.
  • Garnish the dish with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Conclusion:

Jaeger schnitzel is a classic German dish that is sure to please everyone at your table. The crispy schnitzel, flavorful sauce, and tender spaetzle are a perfect combination that will leave you wanting more. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!

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