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! 


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.