Jagerschnitzel with Spatzle

Jägerschnitzel With Spätzle

This Jägerschnitzel with Spätzle is one of Germany’s beloved dishes and if you haven’t tried it you’re in for a treat. Crunchy yet tender schnitzel topped with a rich mushroom sauce, served with traditional egg noodle.

40 mins
Serves 4

what you need

  • 1 pack Three Aussie Farmers Lightly Seasoned Pork Schnitzels
  • 4 cups plain flour
  • ½ tsp. salt
  • ¼ tsp. nutmeg
  • 4 eggs
  • 1 ¼ cup milk
  • 4 Tbsp. Butter
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 2 cups brown mushrooms, sliced
  • 4 Tbsp. plain flour
  • 2 cups beef stock
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. thyme
  • 2 Tbsp. heavy cream

how to make it

  1. Cook pork schnitzels according to pack instructions.
  2. Combine spätzle ingredients into a mixing bowl. Place dough hook onto the mixing stand and ‘knead’ for 20 mins or until bubbles appear.
    Note: add more milk if too dry and more flour if too wet.
  3. Bring a med. saucepan of water to a boil. Using a Spätzle press (or a colander), press the mixture into the water and cook for 2-3 mins.
  4. Drain the spätzle and toss through some butter to stop it from sticking together.
  5. Melt 2 Tbsp. of butter for the gravy in a med. frypan over high heat. Cook onions, garlic and mushrooms for 2 mins.
  6. Add the leftover butter and flour and stir continuously for 2 mins.
  7. Add the beef stock, thyme, salt and pepper. Stir continuously until the gravy has thickened. Cover and simmer on low for 10 mins. Add heavy cream.
  8. Serve immediately with spätzle and mushroom gravy.
Three Aussie Farmers Pork Schnitzel

Three Aussie Farmers Lightly Seasoned Pork Schnitzel

There isn’t much that’s beats a schnitty with chips and gravy. This schnitzel is made with a tender slice of Australian pork, and coated in fresh seasoned breadcrumbs. It’s quick to cook and not a bad choice when you’re flat out like a lizard drinking.