I’ve made this recipe a lot. The first post linked below has been one of my most popular blog posts ever. I take a lot of shortcuts including using mushroom gravy packets and boxed spaetzle. The second link below was something I came up with when my wife had to go on the FODMAP diet. They are both really good but for many reasons I’ve decided to post the legit version of Jagerschnitzel. In this version everything’s made from scratch.

• Jagerschnitzel with Spaetzle and German Red Cabbage Kraut
• FODMAP Friendly Jagerschnitzel, Spaetzle and Green Beans with Zucchini “Hunter” Sauce

This recipe make enough for four.

Ingredients

Ingredients for German Red Cabbage Kraut (Blaukrat)

• 1 head red cabbage, cored and shredded
• 3-6 tbsp honey. I don’t like it real sweet so I use 3.
• 2/3+ cup of balsamic vinegar
• Olive oil
• Salt and pepper to taste

Ingredients for German Pork Schnitzel (Schweineschnitzel)

• 4 pork cutlets
• Flour for dredging
• Egg wash
• Bread crumbs. I usually prefer panko but for this I use seasoned Italian.
• Micro arugula (or parsley) and lemon to garnish

Ingredients for German Mustard (Senf) Spaetzle

• 2+/- cups AP flour
• 4 eggs, lightly beaten
• 1/3+/- cup 2% lactose free milk
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 tsp salt
• Olive oil from sautéing

Ingredients for German Hunter (Jager) Gravy

• 1-2 tbsp olive oil
• 1 clove garlic, minced
• 8-10 ounces of mushrooms. I used local baby belles and shitake but use whatever you like.
• 1/3+ cup dry red wine
• 2 tbsp unsalted butter
• 2 tbsp AP flour
• 2 cups beef stock
• Salt and pepper

Directions

How to make German Red Cabbage Kraut (Blaukrat)

1. In a large pot, heat 1/4 cup of the olive oil over medium heat. Add the cabbage, season with a little salt and sauté until the cabbage is wilted and tender.
2. Add the honey and balsamic vinegar and toss to coat. Season with salt and pepper. Cover and reduce to simmer.
3. Continue cooking, turning often for approximately 35 minutes. Taste and re-season if necessary. Cover and keep warm. This can be done in advance and reheated prior to serving.

How to make German Pork Schnitzel (Schweineschnitzel)

1. One at a time, place the pork cutlets into a large resealable plastic bag. Using a meat mallet, pound the cutlets until very thin, maybe 1/4 of an inch.
2. Create a tradition breading station. Dump the cutlet into seasoned flour (be sure to dust any excess off), then into the egg wash (eggs with a splash of milk), then into the bread crumbs. I get the pork totally covered by putting the bread crumbs into the plastic bag and tossing. Once all the pork is breaded, let them rest for a few minutes.
3. At this point, if you are cooking more then two or three, you may want to turn your oven on a real low temperature to keep the pork warm will you finish cooking.
4. In a large pan, over medium to medium-high heat, heat enough oil to cover the pan. Be sure the oil is good and hot before you get started. Cook all the cutlets on both sides until they are golden brown and crispy. Place on a cookie sheet and keep warm in the oven. keep any leftover oil and bits in the pan.
5. Finally, I suggest when plating to squeeze a little fresh lemon juice over the pork before serving. Enjoy.

How to make Homemade German Mustard Spaetzle

1. In a large mixing bowl, add flour, eggs, mustard, milk and season with salt. Stir until smooth, the dough should be sticky. You may need a little more milk or flour.
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.
4. Just before serving, heat a large non-stick pan over medium-high heat (I used the same pan that I cooked the Schnitzel in).
5. Coat pan with olive oil, add the spaetzle, season with salt and pepper and toss until slightly browned. Serve immediately.

How to make German Jager (Hunter) Gravy

1. Meanwhile, in a medium sauce pan, heat 1-2 tablespoons olive oil and sauté mushrooms and garlic. Continue until the mushrooms just start to become tender and any moisture has released, 5-7 minutes.
2. De-glaze the mushrooms with some red wine. Cook until the wine has evaporated.
3. Add the butter and cook until melted and then whisk in the flour. Allowed to cook to combine, about 2 minutes.
4. Next, whisk in the beef stock, season with salt and pepper to taste and cover and reduce heat to simmer.
5. At this point you can add more stock or water to thin the sauce or you can add more milk or half and half to thicken it.