Jaeger Schnitzel Spaetzle Sauce

Transport your taste buds to the heart of Germany with this authentic Jaeger Schnitzel Spaetzle Sauce recipe. This comforting classic features tender, pan-fried pork cutlets coated in a crispy golden breadcrumb crust, paired with buttery, homemade spaetzle—a traditional German egg noodle. The dish is elevated by a rich, velvety mushroom sauce made with sautéed button mushrooms, onions, garlic, and a hint of Dijon mustard, all simmered in beef broth and heavy cream for maximum flavor. Perfect for a hearty family dinner or a special occasion, this recipe combines texture and taste in every bite. Garnish with fresh parsley for a pop of color, and enjoy this irresistible combination of crunchy schnitzel, pillowy spaetzle, and savory mushroom sauce.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces Pork cutlets
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup All-purpose flour
• 2 large Eggs
• 1 cup Breadcrumbs
• 0.5 cup Vegetable oil
• 2 tablespoons Unsalted butter
• 2 cups Button mushrooms (sliced)
• 0.5 cup Yellow onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 cup Beef broth
• 0.5 cup Heavy cream
• 1 teaspoon Dijon mustard
• 2 tablespoons Parsley (chopped, optional for garnish)
• 2 large Eggs (for spaetzle)
• 0.5 cup Milk
• 1.5 cups All-purpose flour (for spaetzle)
• 0.25 teaspoon Nutmeg (optional, for spaetzle)
• 1 teaspoon Salt (for spaetzle)
• 2 tablespoons Butter (for coating spaetzle)

Directions

Step 1

Pound the pork cutlets to about 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.

Step 2

Prepare a breading station with three shallow bowls: one with flour, a second with beaten eggs, and a third with breadcrumbs.

Step 3

Dredge each cutlet in flour, shaking off excess, then dip in the egg, and coat with breadcrumbs. Set aside on a plate.

Step 4

Heat vegetable oil in a large skillet over medium heat. Pan-fry each schnitzel for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.

Step 5

For the mushroom sauce, melt butter in a skillet over medium heat. Add the onions and garlic, cooking until translucent, about 3 minutes.

Step 6

Add the mushrooms and cook until browned and softened, about 5-7 minutes.

Step 7

Pour in the beef broth and bring to a simmer. Stir in the heavy cream and Dijon mustard. Simmer for 5 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper.

Step 8

For the spaetzle, whisk together eggs, milk, flour, salt, and nutmeg (if using) to form a loose batter.

Step 9

Bring a large pot of salted water to a boil. Use a spaetzle maker or colander to drop small portions of batter into the boiling water. Cook until the spaetzle floats to the top, about 2 minutes.

Step 10

Drain the spaetzle and toss it with butter to prevent sticking.

Step 11

To serve, plate the schnitzel alongside a serving of spaetzle. Pour mushroom sauce generously over the schnitzel and garnish with parsley, if desired.

Nutrition Facts

Serving size	2004.9 grams (2004.9g)

Amount per serving	% Daily Value*
Calories	4829

Total Fat 293.00g	376%
Saturated Fat 102.20g	511%
Polyunsaturated Fat 67.30g
Cholesterol 1380mg	460%
Sodium 7923mg	344%
Total Carbohydrate 347.10g	126%
Dietary Fiber 16.10g	58%
Total Sugars 22.10g
Protein 200.60g	401%

Vitamin D 250IU	1250%
Calcium 503mg	39%
Iron 26mg	147%
Potassium 3172mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 16.6%

Carbs: 28.8%