YUM! A juicy, hot Jägerschnitzel (lit: hunter’s schnitzel), with mushroom sauce and Spätzle. Does that sound good to you? Here’s how to make a Jägerschnitzel (without breading):

1lb boneless pork cutlets

4oz of chopped onions

8oz of sliced mushrooms

1 tbsp tomatoe paste

1/2 cup water

1/2 cup dry (red) wine

thyme, pepper, salt, 1/2 tsp paprika, parsley, sour cream

Flatten the cutlets with a meat tenderizer before you fry them in heated oil. After the cutlets are well-done, take them off the flame and start preparing the gravy. Sauté the onions until they are golden, then add the tomatoe paste and mushrooms. Add water, wine and the spices. Then let it simmer for about 5-10mins before you stir in the sour cream (about 2Tbsp).

Serve the cutlets on a plate with either Spätzle or noodles and pour the mushroom gravy on top. And then - GUTEN APPETIT! (Enjoy!)