Schnitzel is breaded, fried boneless pork chops. It comes in a number of varieties, but the most popular in Germany and Austria are the plain Schnitzel and Jaegerschnitzel (Hunter’s Schnitzel). The latter is served with a rich brown mushroom gravy, and that’s what we’ll be making here. (It’s a separate recipe, so if you don’t like mushrooms, just don’t make it!)
We’ll round out our meal with Rotkohl (braised red cabbage) and Spaetzle (German noodles). The Rotkohl needs to braise for a couple of hours, so make sure you start that ahead.
(See the bottom of the recipe for suggestions if you don’t like pork – there are even vegetarian variations!)
Rotkohl (Start 2½ to 3 hours ahead. Can be kept warm or reheated.)
1½# Red Cabbage, sliced thin (don’t worry about the exact weight. A small red cabbage is good.)
1 ea Large Yellow Onion, finely diced
½ stick Butter
1 ea Large Apple, cored and diced (something tart is best, like Granny Smith)
¼ C Red Wine Vinegar
¼ C Apple Juice or Cider
½ C Broth (vegetable, chicken, or beef)
1 teasp Sugar
1 teasp Salt
3 ea Whole Cloves
1 Tbsp Flour
2 Tbsp Water
In a large Dutch oven over medium heat, melt the butter and cook the onions until they are soft and translucent, just beginning to brown.
Add the cabbage and sauté for another 5 minutes.
Add apple, vinegar, apple juice, broth, and seasonings. Bring to a boil, then reduce to low heat, cover and allow to simmer for 2 hours, stirring occasionally. Add a little more broth or water if it looks like it’s cooking down too fast.
Combine the water and flour and mix well, then stir into the cabbage to thicken the sauce, simmering for another 2 minutes or so.
Taste, and add more seasonings or vinegar if necessary.
(Leave on low heat if you need more time for dinner preparation.)
Jaeger Sauce (Start at least 20 minutes before dinner. This can be made ahead and reheated on the stove or in the microwave.)
2 Tbsp Butter or Bacon Grease
1 ea Yellow Onion, finely chopped
1 clove Fresh Garlic, minced
12 oz Mushrooms (you can use up to a pound of mushrooms)
4 Tbsp Butter
4 Tbsp Flour
2 C Beef Broth (use vegetable broth if you prefer)
½ teasp Salt
½ teasp Sugar
¼ teasp Dried Thyme Leaves, crushed
¼ teasp Black Pepper
Sauté the onions in 2 Tbsp butter or bacon grease on medium heat, stirring, until translucent.
Add garlic and mushrooms, and turn to medium low to simmer until the mushrooms begin to brown and the moisture has evaporated, about 8-10 minutes.
Add the 4 Tbsp butter and melt, then stir in flour. It will become a thick paste.
Slowly stir in the beef broth, making sure to avoid clumps of flour.
Add seasonings and let simmer for a few minutes until thick.
Set aside and reheat, if needed, before serving.
Spaetzle (Prepare the dough and boil the water before you start the Schnitzel, then cook the Spaetzle while the Schnitzel is frying – don’t forget to warm up the Rotkohl and Jaeger Sauce!)
(You will need a spaetzle maker of some sort – there are different kinds. We are using a spaetzle press, similar to a potato ricer – available at Now You’re Cooking!)
1 C Flour
2 ea Eggs
4-6 Tbsp Water
½ teasp Salt
¼ teasp Ground Nutmeg
Mix flour, salt, and nutmeg.
Whisk the eggs and water together.
Add the liquid to the flour, stirring as you do to mix. Continue to stir until you have a smooth, wet dough.
Boil a large pot of water with some salt.
Press the dough through the spaetzle press directly into the water.
Allow to boil for about 1-3 minutes, until it floats. (Some dough may stick to the bottom, gently scrape it off and it should pop right up.)
Drain and serve. (You can also sautee the spaetzle gently in butter until lightly browned – but boil them first!)
4 ea Boneless Pork Chops
1 C Flour
2 ea Eggs, beaten with 1 Tbsp water
2 C Bread Crumbs
High heat cooking oil (vegetable, canola, coconut or avocado)
Place flour, whisked eggs and bread crumbs in 3 large bowls or plates.
Pound the pork with a meat hammer until it’s about ¼-½” thick. (It’s helpful to put the pork between 2 pieces of plastic wrap.)
Dredge the pork in the flour, then the egg, then the bread crumbs, covering completely.
Heat the oil to about 330°F.
Fry each piece of pork for about 3 minutes on each side, or until golden brown.
Place on paper towels to absorb excess oil, and serve immediately with the Jaeger Sauce, Rotkohl, and Spaetzle.
***If you don’t like or don’t eat pork you can use veal, chicken breast, or even fish, tofu, or eggplant in place of the pork. (Don’t pound the fish, tofu, or eggplant!)