One of my all time most popular posts is my Jagerschnitzel with Spaetzle and German Red Cabbage Kraut. I’ve been making it for many, many years and it is pretty darn close to what I had while living in Germany as a kid. Fast forward to last year and a Doctor recommended my wife try to go on a FODMAP diet. I won’t go into it all but basically you cut out everything that might… ummm… upset your stomach. Then you slowly add them back one at a time to see which are the items that you don’t digest well. It was tough as a foodie, I’ll be honest. This was a recipe I came up with during the beginning that we could both eat. I have to say it turned out pretty darn good.

The biggest change from my normal “hunter” sauce was no mushrooms. I searched the interwebs and saw somewhere that someone used cooked down zucchini instead of mushrooms. It actually worked out okay (nothing can replace mushrooms). Using rice flour was a pretty easy swap out as was the lactose free milk. I can’t say it lived up to the original, I can say it was pretty awesome to share something together with my wife that was pretty close and definitely good.

BTW, if you are making spaetzle even a few times a year, you need to invest in a spaetzle maker (not an affiliate link). I LOVE mine and now make my own all the time rather than buying the boxed kind.

FODMAP Friendly Jagerschnitzel, Spaetzle and Green Beans

Spaetzle Maker By HARCCI

Ingredients

• 4 pork cutlets, pounded thin
• 1 egg, beaten
• 1 cup 2% lactose free milk
• Rice flour
• Olive oil and canola oil
• 1 package French green beans
• Salt and pepper
• Parsley and lemon wedge to garnish

Spaetzle

• 2 cups rice flour
• 4 eggs, lightly beaten
• 1/3 cup 2% lactose free milk
• 2 tsp salt
• 1 tbsp olive oil

Zucchini “Hunter” Sauce

• 1 zucchini, quartered and sliced thin
• 2 shallots, sliced thin
• 4 tbsp rice flour
• 4 tbsp olive oil
• 2 cups unsalted chicken stock
• 2 tbsp dry white wine
• Salt and pepper

Directions

Make the Spaetzle

1. In a large mixing bowl, add flour, eggs, milk and season with salt. Stir until smooth, the dough should be sticky.
2. Bring a large pot with 8 cups of salted water to a boil. If using a spaetzle maker, simply add the dough to the maker in batches and slide the batter chest over the grate.
3. Cook spaetzle for approximately 2 minutes, until dumplings are tender and float to the top. Remove with a slotted spoon and set aside for now.

Make the Zucchini “Hunter” Sauce

1. Heat a medium sauce pan over medium heat and add 4 tbsp olive oil. Add shallot and zucchini and cook until zucchini is soft and cook through.
2. Whisk in 4 tbsp of rice flour and cook until the mixture turns to a blonde paste. Add wine and continue whisking until mixture reduces by half.
3. Increase heat and add chicken stock. Bring to a boil then reduce to a simmer. Reduce until the sauce thickens. Season with salt and keep warm.

Make the Schnitzel and Green Beans

1. Heat oven to 200 degrees. Prepare a sheet pan, ideally with an oven safe wire rack.
2. In a medium dish, whisk egg and milk and season with salt and pepper.
3. Add rice flour to a zip top bag and season with salt and pepper.
4. Dip the pork cutlets into the egg mixture and flip to coat, transfer to the zip top bag. Toss to coat. Remove and place back to the egg mixture, then back into the flour bag. Set aside.
5. Meanwhile, heat a large non-stick pan over medium-high heat. Coat the pan with 50/50 olive oil and canola. Add the pork in batches to the pan cooking both sides until golden brown. Add to the schnitzel to the sheet pan and place in the oven in the middle rack to keep warm.
6. Add green beans to a separate sheet pan, toss with olive oil and season with salt and pepper. Add the pan to the ovens top rack and switch the oven to broil. Cook, keeping a close eye, under the broiler until slight browned but still crispy.
7. In the same pan as you cooked the schnitzel add the spaetzle. Season with salt and pepper and toss until slightly browned. Keep warm.