Jägerschnitzel with Spaetzle
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ head lettuce (lettuce)
- 100 g sour cream
- 4 tablespoons milk
- 2 tablespoon lemon juice
- 2 tablespoon sugar
- 1 pinch (s) salt and pepper
- 300 g mushrooms
- 4 pork schnitzel (approx. 150 g each)
- 2 tablespoons oil
- 2 tablespoon butter or margarine
- 400 g spaetzle, fresh from the refrierated shelf
- nutmeg
- 200 g whipped cream
- 4 teaspoons fried onions
Print Recipe
Pin Recipe Instructions
- Clean the lettuce, remove the leaves from the stalk and wash. Spin the lettuce dry and pluck it into pieces. Mix together the sour cream, milk and lemon. Season with sugar and a pinch of salt.
- Clean, trim and slice the mushrooms. Wash the schnitzel, pat dry, season with salt and pepper and fry vigorously in hot oil for about 3 minutes on each side.
- Heat the butter and fry the spaetzle for 5 - 10 minutes while turning. Season with salt and nutmeg.
- Take the schnitzel out of the pan and keep warm. Fry the mushrooms in hot frying oil for about 4 minutes and season. Pour in the cream, bring to the boil, simmer briefly.
- Serve everything. Sprinkle with fried onions, drizzle the salad with dressing and serve with it.
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