Jaegerschnitzel with Spaetzle

 

Ingredients:

  • 3 pork chops.
  • 1/3 cup flour.
  • 1 tsp salt.
  • 1 tsp garlic powder.
  • 1/2 tsp black pepper.
  • 1/2 tsp paprika.
  • 2 large eggs.
  • 1.5 cups bread crumbs.
  • 1/3 cup olive oil.
  • 12 ounces mushroom.
  • 2 tbls butter
  • 1 cup fine chopped onion.
  • 1 rasher of bacon, chopped
  • 1/3 cup cream.
  • 1/3 cup vegetable broth.
  • 1/2 tsp dried thyme.
  • 1/2 cup flour
  • tbl butter
  • dash salt, dash pepper
  • 1/8 cup milk
  • 1 large egg

Directions:

  • Place pork chops in a zip bag, hammer to 3/8" thick.
  • Flour, salt, pepper, paprika and garlic in one bowl.
  • Beat the eggs in a second bowl.
  • Bread crumbs in third bowl.
  • Dip each chop in the flour. Dip in the egg. Dip in the crumbs. Place on a plate.
  • Start the thin fried french potato
  • Slice mushroom, saute in butter to limp, into a bowl.
  • Saute bacon, add onion cook to light brown, replace mushroom
  • Add broth, cream, thyme. Reduce heat
  • simmer the sauce until it is saucy, about 15 minutes
  • 8 minutes before the sauce is done, saute the pork, 3 to 4 minutes per side
  • flour, salt, pepper, butter
  • add milk and egg
  • use the spaetzle maker to drop in boiling water, for 5 minutes
  • Done, serve, good with a German beer.