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Jaeger Schnitzel with Mushroom-Sweet Pea Spaetzle inspired by Jacob Wirth Restaurant
Inspired by Jacob Wirth Restaurant

Jaeger Schnitzel with Mushroom-Sweet Pea Spaetzle

Main Course
This hearty German dish features breaded veal cutlets topped with a rich, savory Jägermeister sauce. The handmade spaetzle, studded with mushrooms and sweet peas, provides a perfect complement to the tender schnitzel. The herbal notes of the Jägermeister enhance the earthy mushroom flavors, creating a sophisticated main course with traditional German roots.
Prep Time 45 mins
Cook Time 35 mins
Total Time 80 mins
Servings 4

Ingredients

  • 4 pieces Veal cutlets (6 oz each, pounded to 1/4-inch thickness)
  • 1 cup All-purpose flour (For dredging)
  • 2 large Eggs (Beaten)
  • 2 cups Breadcrumbs (Plain, fine dry breadcrumbs)
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 cup Vegetable oil (For frying)
  • 8 oz Cremini mushrooms (Sliced)
  • 4 oz Shiitake mushrooms (Stems removed, caps sliced)
  • 2 medium Shallots (Minced)
  • 2 cloves Garlic (Minced)
  • 3 tbsp Unsalted butter (Divided)
  • 1/4 cup Jägermeister liqueur
  • 1 cup Beef stock
  • 1/2 cup Heavy cream
  • 1 tsp Fresh thyme (Chopped)
  • 2 cups All-purpose flour (For spaetzle dough)
  • 4 large Eggs (For spaetzle dough)
  • 1/2 cup Milk
  • 1/2 cup Sweet peas (Fresh or frozen)
  • 2 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Meat mallet
  • Large skillet
  • Colander or spaetzle maker
  • Large pot
  • Slotted spoon
  • Shallow dishes for breading
  • Paper towels

Chef's Tip

When making the Jägermeister sauce, allow it to reduce until slightly thickened but still pourable. This concentration of flavors creates a more robust sauce that perfectly complements the crispy schnitzel without making it soggy.

Instructions

  1. For the spaetzle dough: In a large bowl, whisk together 2 cups flour and 1 tsp salt. In another bowl, beat 4 eggs with milk. Make a well in the flour mixture, pour in egg mixture, and stir until smooth. The dough should be slightly thicker than pancake batter. Let rest for 15 minutes.
  2. For the schnitzel: Set up a breading station with three shallow dishes - flour seasoned with salt and pepper, beaten eggs, and breadcrumbs.
  3. Pat veal cutlets dry with paper towels. Season with salt and pepper. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently to adhere.
  4. Heat oil in a large skillet over medium-high heat. Fry cutlets until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate and keep warm in a 200°F oven.
  5. For the Jägermeister sauce: In the same skillet, melt 2 tbsp butter. Add mushrooms and cook until browned, about 5-7 minutes. Add shallots and garlic, cook for 1 minute more.
  6. Carefully add Jägermeister (it may flame briefly). Reduce slightly, then add beef stock. Simmer until reduced by half, about 8-10 minutes.
  7. Stir in heavy cream and thyme. Simmer until slightly thickened, about 3-5 minutes. Season with salt and pepper to taste.
  8. For cooking spaetzle: Bring a large pot of salted water to a boil. Working in batches, press spaetzle dough through a colander or spaetzle maker into the boiling water. Cook until the spaetzle float to the top, about 2-3 minutes. Remove with a slotted spoon.
  9. In a large skillet, melt the remaining 1 tbsp butter. Add cooked spaetzle, mushrooms, and peas. Sauté until heated through and lightly browned, about 3-4 minutes.

Plating

Place a generous portion of mushroom-sweet pea spaetzle on each plate. Top with a schnitzel cutlet and spoon the Jägermeister sauce over the schnitzel, allowing some to pool around the base. Garnish with chopped parsley and serve immediately.

Storage & Reheating

Store schnitzel and spaetzle separately in airtight containers in the refrigerator for up to 2 days. Store the sauce separately. Reheat the schnitzel in a 350°F oven for 10 minutes. Reheat the spaetzle in a skillet with a touch of butter until hot. Gently reheat the sauce in a small saucepan, adding a splash of cream if needed to restore consistency.

About This Recipe

Jaeger Schnitzel, meaning 'hunter's cutlet,' is a classic German dish traditionally served with a rich mushroom sauce. This adaptation builds on Jacob Wirth's interpretation by incorporating Jägermeister, a German herbal liqueur, to enhance the sauce's complexity. The addition of sweet peas to the spaetzle brings color and freshness to this hearty, satisfying dish that embodies the essence of German comfort food with a refined touch.

How did it turn out?

We'd love to hear about your experience making this recipe!