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German food has always been a favorite of mine. It is so homey and hearty and just yum. I’m not saying it is diet friendly, but for a Sunday family dinner the cuisine is perfect.
Most German food is very heavy and takes quite awhile to prepare. Well…you know what I am going to say- I don’t have that kind of time and I don’t want to feed my family a fat bomb if I can avoid it. I will, however, order a big ass plate of cheese fries with loads of ranch at Snuffer’s and tell myself “it’s okay” because it has all the food groups (potatoes-carbs, cheese-dairy and protein, bacon-protein, ranch dressing-dairy and chives-vegetables).
All kidding aside, I do try and lighten up any recipe if I can without loosing the integrity of the dish. I’m sorry, but mashed cauliflower used as a pizza crust is not the same as pizza crust. So, without loosing the German flavor of Jagerschnitzel, but trying to cut out as many calories as I can, here is my recipe.
One note, I would suggest using egg noodles, such as No Yolks. I did not have any so I used what I had, Orecchiette pasta. It was still delicious and no one noticed. Of if you would like to use Spatzle, if you can find it, then by all means use that!
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Jagerschnitzel with Buttered Noodles
Serves 4
6-8 pork loin slices, if you can find tenderized all the better
1/2 cup flour
3 Tablespoons butter, divided
1/2 onion, chopped
1 small container mushrooms, sliced
2 cups beef stock (or one can)
1/2 teaspoon paprika
1 Tablespoon milk
3 Tablespoons parsley, chopped
Olive oil
Salt and pepper
1lb egg noodles, cooked
In a medium sauce pan, melt 1 Tablespoon butter. Add onions and sauté until translucent. Add mushrooms and paprika. Cook over medium-high heat until mushrooms and onions are soft.
Sprinkle 1 Tablespoon flour over mushroom mixture. Stir until flour is absorbed. Gently stir in beef broth. Let mixture simmer over medium heat until reduced a bit-about 10 minutes. Add 1 Tablespoon milk and 1 Tablespoon parsley. Taste for salt.
Pour remaining flour in a shallow bowl. Dredge pork cutlets in flour to lightly cover. You do not want a thick coating.
In large skillet over medium-high heat, melt 1 Tablespoon butter and 1 Tablespoon oil. Sear pork about 4 minutes a side until golden brown and cooked through.
While the noodles are still hot stir in 1 Tablespoon butter and 1 Tablespoon parsley.
Serve pork with mushroom sauce and noodles on the side.
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