Best 2 Sunnys Bk Jagerschnitzel With Sunnys Lemon Thyme Spaetzle Recipes

**A Culinary Journey to German Delicacies: Jägerschnitzel and Lemon-Thyme Spätzle**

Step into the realm of German culinary artistry with two exceptional recipes: Jägerschnitzel and Sunny's Lemon-Thyme Spätzle. These dishes embody the essence of traditional German cuisine, tantalizing taste buds with their distinct flavors and textures. Prepared with love and attention to detail, they promise an unforgettable dining experience.

Jägerschnitzel, the star of the show, features tender pork cutlets coated in a golden-brown breadcrumb crust and smothered in a rich, savory mushroom sauce. The meat is expertly pounded thin, ensuring it cooks evenly while maintaining its juiciness. The flavorful mushroom sauce, prepared with a medley of mushrooms, onions, and aromatic spices, adds an earthy depth to the dish.

Accompanying the Jägerschnitzel is Sunny's Lemon-Thyme Spätzle, a delightful twist on the classic German egg noodles. Made with fresh herbs, lemon zest, and a touch of grated Parmesan cheese, these spätzle are incredibly light and fluffy, with a delicate citrusy aroma. Their vibrant green color, a result of the fresh herbs, adds a pop of color to the plate.

Together, Jägerschnitzel and Lemon-Thyme Spätzle create a harmonious symphony of flavors and textures. The crispy schnitzel pairs perfectly with the soft and fluffy spätzle, while the rich mushroom sauce ties all the elements together. Prepare to embark on a culinary adventure with these two German gems that will leave you craving more.

Let's cook with our recipes!

SUNNY'S EASY LEMON AND THYME SCHNITZEL

Sunny's Easy Lemon and Thyme Schnitzel image

Provided by Sunny Anderson

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 1/4 cups all-purpose flour
Kosher salt and freshly ground black pepper
1 tablespoon hot Hungarian paprika
3 large eggs
2 cups plain breadcrumbs
Zest of 2 lemons
1/4 cup gently chopped fresh thyme, lightly packed
Four 5-ounce pork cutlets, rolled thin between 2 sheets of parchment paper with a rolling pin, at room temperature
Kosher salt and freshly ground black pepper
Peanut, vegetable or canola oil, for frying
Lemon wedges, for spritzing

Steps:

For the dredging station: In 3 dishes, set up your dredging station; 1 cup flour, salt and pepper, and paprika in one, then beat the eggs with a splash of water and salt and pepper in the second dish. In the third dish, mix together with a fork the remaining 1/4 cup flour with the breadcrumbs, lemon zest, thyme, and salt and pepper.
For the pork: Sprinkle the cutlets with salt and pepper. Run each cutlet through your dredging station in this order: flour, egg and breading. Make sure to shake off excess between dips.
Fry the cutlets. Pour enough oil to measure 1 inch in your largest skillet and heat on medium-high until it registers 350 degrees F on a candy thermometer. Working in batches, place the cutlets in the oil and fry until golden and cooked through, 2 to 4 minutes per side, depending on thickness.
Serve with lemon wedges for spritzing.

SUNNY'S SCALLION SPAETZLE

Sunny's Scallion Spaetzle image

Provided by Sunny Anderson

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 scallions, quartered lengthwise
2 cloves garlic
Zest of 1 lemon
Kosher salt
3 large eggs
1 cup whole milk
2 cups all-purpose flour, plus more for texture (about 2 tablespoons)
4 tablespoons garlic butter
2 tablespoons olive oil
4 scallions, chopped
2 tablespoons lemon juice
Freshly cracked black pepper

Steps:

For the batter: In a small food processor, add the scallions, garlic, zest and 2 teaspoons salt. Blitz until the scallions are chopped finely, scraping down the sides as needed. Add the eggs and blitz again. Pour everything into a large bowl and add the milk. Gradually whisk in the flour to make a thick, tight batter. Add more flour by the spoonful until the proper texture is met (this should feel like it won't drip through a colander, but can be pressed through and remain stringy, not doughy).
Fill a double boiler halfway with water and add a pinch of salt. Bring to a boil and place a colander over the pot. Add a heaping cup of spaetzle batter at a time to the colander and, with a rubber or wooden spatula, press the batter through the holes into the boiling water. Be sure to scrape the bottom of the colander between pressings and stir the spaetzle into the water so the next group of batter doesn't stick to the one before it. The spaetzle is cooked when it floats to the top. Remove with a fine-mesh sieve and jiggle to remove as much water as possible.
For the pan: You may need to do this in 2 batches; if so, only add half the ingredients each time. In a large pan on medium-high heat, add the butter and oil. Add the spaetzle and saute until it builds a golden crust, then toss and cook until it's mostly golden all over but still tender, 2 to 4 minutes total. Add the chopped scallions, lemon juice and a few grinds of black pepper and toss. Serve warm.

Tips:

For the Jägerschnitzel, use thin-sliced pork cutlets or veal cutlets for a tender and juicy result.
Pound the cutlets gently with a meat mallet or rolling pin to help flatten and tenderize them.
Season the cutlets generously with salt, pepper, and paprika before dredging in flour to enhance their flavor.
Make sure to coat the cutlets evenly in flour to prevent them from sticking to the pan and to help create a crispy crust.
Use a combination of butter and oil for frying the cutlets to achieve a golden-brown crust while preventing burning.
Cook the cutlets over medium heat to ensure they cook evenly throughout without burning.
For the mushroom sauce, use a variety of mushrooms such as cremini, shiitake, and oyster mushrooms for a rich and flavorful sauce.
Saute the mushrooms in butter until they are golden brown and fragrant to develop their flavor.
Add a splash of white wine to the mushroom sauce to deglaze the pan and enhance the sauce's flavor.
Stir in heavy cream and beef broth to create a creamy and flavorful sauce.
Season the sauce with salt, pepper, and paprika to taste.
For the spaetzle, use a spaetzle maker or a colander with large holes to create the dumplings.
Bring a large pot of salted water to a boil and drop the spaetzle dough into the boiling water.
Cook the spaetzle until they float to the top, then remove them from the water and drain.
Toss the spaetzle with melted butter, lemon zest, and chopped thyme for a flavorful and aromatic side dish.

Conclusion:

Sunny's Bk Jägerschnitzel with Sunny's Lemon-Thyme Spätzle is a classic German dish that combines tender and juicy pork or veal cutlets with a rich and flavorful mushroom sauce, served alongside delicious and aromatic lemon-thyme spaetzle. By following the tips and instructions provided in this recipe, you can easily create this delightful dish at home and impress your family and friends with your culinary skills. Enjoy the satisfying combination of crispy cutlets, creamy mushroom sauce, and flavorful spaetzle for a truly memorable meal.