Escalope Chasseur with Spätzle

The Jägerschnitzel (escalope chasseur) goes best with Spätzle
Instead of pork, you could also use veal, why not as Cordon Bleu?

Preparation time approx. 75 minutes

Preparation You'll need: A large pan for the cutlets A large or medium pan for the mushrooms/sauce Three plates for breading the cutlets Two slightly larger ceramic bowls for sauce and Spätzle
Ingredients (for 2 people) For the Spätzle, look at the corresponding recipe! Sizing: I would take 2 eggs (M) and approx. 80-110 g flour. Cutlets: 4 pork loin steaks, for approx. 300 to 350 g 2 eggs (M) 75-110 g bread crumbs (depending on the size of the Schnitzel) Some standard flour 50-60 g butter Salt, ground pepper, sunflower oil 1 lemon (to squeeze over the cutlets at the table, if you like) Sauce: 250 g brown button mushrooms 300 mL sweet cream 1 Tbsp butter 1 medium onion 2 cloves of garlic 100 ml white wine, dry 5 bis 6 stems of parsley Salt, ground pepper, sunflower oil
First steps (this will take approx. 45 minutes) The first thing to do is to make the spaetzle dough. To be able to bread the cutlets, you need three large plates for 3 Tbsp flour, 2 whole eggs/M (salt and pepper lightly and whisk with a fork) and 75-100 g breadcrumbs. See also my recipe for Wiener Schnitzel. Provide 50-60 g butter. It is best to have the cutlets knocked at the butcher's. If you bought them at some dorky supermarket (as sometimes happens in these parts) where they are not pounded, you should do it yourself at home - for this you should have a proper meat tenderiser (a heavy pan or a small but heavy pot is possible, but a makeshift solution). Now salt and pepper the cutlets well and place them briefly on the side again. Clean 250 g brown mushrooms briefly with a mushroom brush, then quarter or halve them (depending on size). On the side. Finely chop 1 medium onion. On the side. Finely chop 2 cloves of garlic and place on the side. Measure out 100 ml of white wine and (you guessed it) set aside. Pluck leaves from 5 or 6 stalks of Parsley and chop coarsely. On the side. For the Spätzle, bring a large pot full of water to the boil, covered, and then turn it off again - so that it goes faster afterwards. Preheat the dinner plates and two somewhat larger bowls for the Spätzle and the sauce in the oven at 80℃.
Frying the mushrooms and the cutlets (this will take approx. 30 minutes) Heat a certain amount of oil in a medium/large frying pan (the mushrooms absorb it well) and melt 1 Tbsp. butter in it. Fry the mushrooms in it over a fairly high heat (8-8.5) until browned. Once they have the desired browning, turn the pan with the mushrooms aside to cool for 1 minute. -> In that time you can start with the cutlets, see next paragraph! Add the onion and fry over a good medium heat (6-6.5) for another 2 minutes. Then add the garlic and fry for another 1 minute. Deglaze with white wine (now measure out 300 ml cream) and cook until the wine has completely reduced. Add the cream, season with salt and coarsely ground pepper and simmer for 5 minutes. Add the parsley to the sauce. Turn the cutlets in flour, egg and finally in the breadcrumbs. Press the breadcrumbs on well. Heat a good amount of oil in a large frying pan and fry the breaded cutlets until they are browned (approx. 2-3 minutes per side). Remove from the pan and place on some kitchen paper on the side. Once all the cutlets have been made, add 50-60 g of butter to the used pan and fry over a high heat until foamy. Then fry the cutlets in it again for 1 minute per side. Drain again on fresh kitchen paper (you can also do this at 80℃ in the oven ;-). When the cutlets and sauce are almost ready, bring the pot of water back to the boil, don't forget the salt and prepare the Spätzle according to the recipe.