Jägerschnitzel

Schnitzel isn't new to me. As a matter of fact, I'd call us good friends. I made a version a few years ago (and a weaker variety a long time before that), and I was in the mood for it again. But there's an aspect I'd not been able to nail down, one I've had locally for years and longed to make at home.

Hollerbach's Willow Tree Cafe is the best German restaurant I've been to, complete with a polka band. Locally, we call it "The Willow Tree" or "Hollerbach's" interchangeably, and they are adored by the city. And, my facorite thing to order is the jägerschnitzel; a fried cutlet (pork or chicken) served with a mushroom gravy.

I always go for chicken (and this is another reason The Willow Tree wins my fav German restaurant award; many restaurants do not offer a chicken version). In the past, I've made a lighter gravy, which was quite good. But that mushroom gravy could change the world; it's hearty and cozy, warming the soul and filling the stomach. This was finally my time to shine.

Jägerschnitzel means "hunter's cutlets". But where did schnitzel come from? It isn't Germany, like I presumed. It's actually Israel. where the dish history runs deep. Interestingly, it was originally made with turkey or chicken, but as Jewish immigrants moved into Europe, the dish followed suit and was picked up and evolved by locals. Fascinatingly, some say Country Fried Steak is a Texan variety of schnitzel. 

I'd be remiss if I did not talk about the famous sidekick of schnitzel. Spaetzle is the side dish of all side dishes in the world of schnitzel. These flour noodles complete the plate, and making the gravy meant making the spaetzle. I shared a how to on this around the same time I posted schnitzel last. The ease will surprise you.

I made the spaetzle and used my potato ricer to get the dumplings into boiling water.

Seriously, the ease is fairly absurd.

I poured the gravy over spaetzle and schnitzel.

And just like that, German food at home.

Ya know, this really killed it. Chicken schnitzel, despite the fancy name, is really a simple dish. It's a basic breaded chicken breast served with a gravy on top. Will you choose light gravy? Will you choose dark? No matter what your path, you won't be disappointed.

Jägerschnitzel Recipe

Ingredients:

For the chicken:

3 chicken breasts (use thin-sliced or cut thin lengthwise; ideal is 1/4" thick)

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup bread crumbs

1 egg

1/4 cup cooking oil

For the gravy:

6 tablespoons butter, divided

1 yellow onion, diced

1 teaspoon minced garlic (1 clove)

16 ounces mushrooms (I used baby bella)

4 tablespoons all-purpose flour

2 cups beef broth

1 teaspoon  balsamic vinegar

1/2 teaspoon sugar

1/4 teaspoon dried thyme

1/4 teaspoon pepper

Instructions:

Use a tenderizer to pound the chicken until it is about 1/2 inch thick.  Mix flour, salt, and pepper and set on a large plate. On a separate dish, spread bread crumbs, and beat 1 egg in a small bowl. To make the chicken schnitzel, dip chicken in the flour, then egg, then coat in bread crumbs. In a large cast iron skillet, heat vegetable oil, then add chicken. Cook for 5-7 minutes on each side, until the breading is browned. Set chicken on a pan and place in a warm oven while preparing the gravy.

For the gravy, melt 2 tablespoons of butter in a skillet over medium heat. Add onions and cook for 5-7 minutes, until they begin to brown. Add garlic and cook until fragrant, then stir in mushrooms. Continue cooking for 5-7 minutes, until the mushrooms are soft. Spoon the vegetables aside to create a well, then add remaining butter. Stir in flour and cook for 3-5 minutes, until it begins to brown lightly. Mix flour paste into vegetables. Add broth, vinegar, sugar, thyme, and pepper. Heat to simmer, then lower heat and cook for 8-10 minutes, until the gravy has thickened.

gravy adapted from best mushroom gravy