Jagerschnitzel with Bacon Mushroom Gravy & Spaetzle

Note: I always make double the amount of gravy when making spaetzle.

Preheat oven to 250ºF.

Pound out pork between 2 sheets of plastic wrap to about 1/4 inch thick.

You’ll need 3 shallow medium bowls. Mix together flour, salt, pepper, garlic powder and paprika in one bowl. Beat egg, milk and mustard in another. Finally, mix panko and crushed crackers in the third bowl.

Dredge the pork first in the flour bowl, making sure to get a nice coating on each side. Dip in the egg wash, and then finally the panko mixture. Set on a sheet pan fitted with a cooling rack and allow to sit for 5 minutes.

Meanwhile, prepare the gravy. Start frying the bacon in a large saute pan over medium heat. Once the bacon is fully cooked and crispy, set aside on a plate lined with paper towels to absorb the excess oil. Once cooled, chop it all up and set aside.

In the same pan, leaving the bacon fat behind, saute onions until they start to turn translucent, about 3–5 minutes. Next, add sliced mushrooms and continue cooking for another 3–5 minutes until they start to soften. Sprinkle in flour, stir around, and cook for 2–3 minutes to make a light brown roux. Pour in the wine and cook for 3 minutes until it reduces by 1/3. Add beef stock and continue cooking for another 3–5 minutes until it reduces by another 1/3. Season with salt and pepper if needed and keep warm (I put the burner on low until I’m ready to use).

Heat up some olive oil in another large skillet over medium heat. You will want about 1/4 inch of oil in the bottom of the pan. Add in the pork and fry on the first side about 5 minutes. Flip and fry for another 3–5 minutes on the other side until pork is fully cooked.

Place pork back on a clean sheet pan fitted with a cooling rack and park in the oven to keep warm until ready to serve.

Add butter to gravy, stirring until it melts.

For the spaetzle, bring 2 quarts water to a boil.

Mix together all spaetzle ingredients. Dough will be sticky. Spray spaetzle maker with nonstick cooking spray.

Place spaetzle maker over pot and pour dough inside of holder on spaetzle maker. Slide back and forth over boiling water. Spaetzle is ready when floats. Remove with slotted spoon, drain.

Place pork on a plate and ladle on a good portion of the gravy. Sprinkle with the chopped bacon and fresh parsley. Take a scoop of spaetzle and pour more gravy right on top.