If y’all aren’t in the Oktoberfest mood yet then what on Earth are you waiting for? Contrary to popular belief of many outside of Germany, Oktoberfest actually begins in September with the celebration ending in the first weekend of October. But, do not despair. You’re forgiven if you make this wonderfully simple Jagerschnitzel recipe.
As always, we won’t bore you with extremely long lessons or tangents but, in the event you need a very brief education, let us quickly define what it is we’re doing here.
Jagerschnitzel Defined (in brief)
First, let’s talk schnitzel. Schnitzel simply refers to cutlets. Originally wild boar or venison pounded thin. Nowadays pork will do and is the common protein.
So, where does the Jager part come in? Easy, now. This isn’t a moment to relive some poor choices made in college. Jager means hunter so you can take a deep breath. So, what are we doing with “hunter’s cutlets”? We are taking a very simple pork chop or cutlet rolled or pounded thin, frying it (because that’s awesome), and covering it with the most wonderful bacon mushroom gravy known to man.
Preparation: Jagerschnitzel
To make this we used this simple cast iron skillet. Did we mention this is so, so easy? As always, gather your ingredients (they are few) up front.
Heat oil over medium to medium-high heat, approximately 325°F. If not using a thermometer drop a pinch of flour into the hot oil and it should bubble but oil should not be so hot that it splatters.
If making with spaetzle like we did, bring a pot of salted water to a boil and cook spaetzle according to package instructions.
Place the boneless chops or cutlets in a plastic bag or in between 2 sheets of plastic wrap. Flatten the pork by rolling it with a rolling pin (or press with a flat object or even the palm of your hand to about ¼” thick). No need to pound in our opinion. Be gentle with your meat 😉
Set up 3 stations with bowls or plates in the following order, flour, egg, and bread crumbs. Lightly coat the pork in the flour (shake off the excess), then the egg mixture, and finally the bread crumbs. The egg will act as a binder so the bread crumbs should readily stick to the pork and coat both sides evenly.
Fry the pork for 2 – 3 minutes on each side or until golden brown.
Plate over top of cooked spaetzle, top with mushroom gravy, and garnish with fresh parsley. Serve immediately. We recommend a side of German red cabbage (Rotkohl or blaukraut). Now, crack open your favorite German beer – you’re officially ready for Oktoberfest!
Equipment: Jagerschnitzel
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The perfect tool for this easy Jagerschnitzel recipe is a simple cast iron skillet – the absolute best pan to fry in. Cast iron can be passed on for generations with simple care and these pans are some of the most versatile cooking tools you can have in the kitchen. Give it a try today (affiliate link):
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Jagerschnitzel
Equipment
- Cast Iron Skillet
Ingredients
- Canola Oil Enough for about 1" depth in pan
- 4 Boneless Pork Chops or Cutlets
- Salt and Pepper, to taste For meat and flour
- All-Purpose Flour Enough to lightly coat pork
- 2 large Eggs, lightly beaten
- Bread Crumbs, plain Enough to coat all pork
- Bacon Mushroom Gravy https://flavorbible.com/2021/09/29/bacon-mushroom-gravy/
- Fresh Parsley, chopped
- 8 oz. Spaetzle optional
Instructions
- Heat oil over medium to medium-high heat, approximately 325°F. If not using a thermometer drop a pinch of flour into the hot oil and it should bubble but oil should not be so hot that it splatters.
- Bring a pot of salted water to a boil and cook spaetzle according to package instructions.
- Place the boneless chops or cutlets in a plastic bag or in between 2 sheets of plastic wrap. Flatten the pork by rolling it with a rolling pin (or press with a flat object or even the palm of your hand to about ¼" thick).
- Set up 3 stations with bowl or plates in the following order, flour, egg, and bread crumbs. Lightly coat the pork in the flour (shake off the excess), then the egg mixture, and finally the bread crumbs. The egg will act as a binder so the bread crumbs should readily stick to the pork and coat both sides evenly.
- Fry the pork for 2 – 3 minutes on each side or until golden brown. Plate over top cooked spaetzle, top with mushroom gravy, and garnish with fresh parsley. Serve immediately.
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