Get ready for a seriously delicious meal! Crispy pork schnitzel with buttery Spaetzle, tangy red cabbage, and a mustardy demi-glace sauce? What’s not to love? It’s simple to make and packed with amazing flavors you’ll absolutely love!

This image presents a beautifully plated Crispy Pork Jägerschnitzel meal. At the center of the plate is a golden-brown, breaded pork cutlet that has been fried to perfection, showing off a crispy exterior. To the right of the schnitzel, there's a serving of Spaetzle, which appears tender and is lightly browned, suggesting it might have been sautéed to add texture and flavor. On the left side of the plate, there's a helping of shredded red cabbage, likely dressed, as indicated by the sheen and slight clinging of sauce to the cabbage, which adds a vibrant contrast in color. The demi-glace, with its rich and glossy look, is elegantly spooned over the schnitzel, giving it a lustrous finish that promises a depth of flavor. The plate itself has a botanical design, contributing to the overall rustic and homey feel of the meal. The food is well-proportioned, suggesting a thoughtful balance between protein, carbs, and vegetables.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

Crispy, golden Pork Schnitzel is the ultimate comfort food that feels fancy but is super simple to make!

Tender pork cutlets, lightly seasoned and fried to a perfect crunch. We are going to pair that with buttery spaetzle and tangy red cabbage. You’ve got a delicious mix of textures and flavors – right?

Add in a bit of Dijon mustard, it does it make a big difference!! This Pork Schnitzel recipe is easy to make and guaranteed to please.

If you want to skip ahead, you can just Jump to Recipe

Why this works

  1. Balance of flavors: Tender pork is coated with crispy Panko breadcrumbs. We are balancing that with the red cabbage tossed in a coleslaw dressing. That’s going to add some acidity to balance out the richness of the pork.
  2. Simple Techniques: This recipe keeps it easy with simple steps. Like dredging and frying the schnitzel, boiling the spaetzle, and giving the cabbage a quick sauté. These are easy techniques that any home cook can master!
  3. Versatility: Each part of the meal can be changed. You can adapt the basic steps and tastes to what you like or have on hand.
  4. Visual Appeal: The crispy golden schnitzel, red/purple cabbage and beautiful sauce, it’s a beautiful plate. It’s all about that perfect contrast that we alway talk about!
  5. Complementary Textures: The schnitzel’s crunch contrasts well with the soft spaetzle and somewhat crisp cabbage. This makes every bite interesting.
  6. Rich and Tangy Sauce: The Dijon mustard demi glace is so simple to make but add such a complex flavor. Its what leaves you craving another bite!

How to make Crispy Pork Jägerschnitzel with Spaetzle

Step 1: Prep and Fry the Pork

  1. Season pork cutlets with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with Panko breadcrumbs.
  2. Heat oil in a large skillet and fry cutlets until golden on both sides, about 3-4 minutes per side.

Step 2: Cook Spaetzle and Sauté Cabbage

  1. Cook Spaetzle according to package instructions, then toss in a pan with butter until golden.
  2. Sauté shredded red cabbage with a bit of oil, and stir in coleslaw dressing to coat evenly.

Step 3: Prepare the Sauce and Serve

  1. Warm demi-glace and stir in Dijon mustard.
  2. Serve schnitzel with Spaetzle, cabbage, and drizzle the sauce over or on the side.

Remember, you can skip ahead Jump to Recipe

Take It to the Next Level

  • Herb-infused Breading: Add finely chopped herbs like parsley, thyme, or sage to the Panko. This introduces an aromatic touch.
  • Parmesan in the Crust: Mixing grated Parmesan into the breadcrumb mixture enriches the flavor. It also achieves a crispier texture.
  • Homemade Touch: Making spaetzle from scratch uses flour, eggs, and water. It brings a superior texture and taste. Here is a great recipe for Home Made Spaetzle!
  • Sauté with Flavor: Toss the spaetzle in brown butter and fresh herbs after boiling. Add caramelized onions or sautéed mushrooms for more flavor.
  • Apple Sweetness: Add thinly sliced apples while sautéing the cabbage. It offers a sweet contrast.
  • Bacon Bits: Fry bacon until crispy, then crumble it into the cabbage. And then the best part! Use the bacon fat for sautéing, it’s insane flavor.
  • Rich Reduction: Simmer the demi-glace with a splash of white wine and a bouquet garni. Stir in a spoonful of cream for texture.
  • Mushroom Addition: Add finely chopped, sautéed mushrooms to the sauce. This introduces an earthy depth.
  • Garnish Wisely: Use microgreens or edible flowers for color and presentation.
  • Texture Play: Add crunchy elements like toasted almonds or breadcrumbs over the spaetzle.
  • Serve using a wide plate: Place schnitzel as the base, top with spaetzle, and side with cabbage. Drizzle demi-glace around and over the schnitzel. Garnish with herbs or microgreens.

Chefs tips

  • Pork Cutlet Prep: Give the pork cutlets a light pound until they’re nice and even. We want to make sure they cook evenly and stay super tender!
  • Breading Technique: After dipping the cutlets in the egg, press those breadcrumbs on nice and firm. It’ll help the coating stick better and give you that perfect crunch!
  • Frying Pan Management: Make sure the vegetable oil is hot before adding the cutlets, but not smoking. A breadcrumb should sizzle when it hits the oil. This is the ideal temperature for frying to golden perfection without burning.
  • Resting the Meat: Let the schnitzel rest for a few minutes on a wire rack after frying. This approach keeps the bottom from getting soggy, preserving the crunch.

Spaetzle Flavor Boost: Toss the boiled spaetzle in the pan with butter until they start to crisp on the edges. Then, you can sprinkle in some freshly grated nutmeg or a pinch of smoked paprika while tossing.

  • Refreshing the Red Cabbage: Add a splash of apple cider vinegar to the red cabbage along with the coleslaw dressing. It brings in a nice bit of acidity that cuts right through the richness.
  • Demi-Glace Depth: If time allows, improve on the store-bought demi-glace with a splash of red wine and let it reduce slightly. Then stir in the Dijon mustard. You will be amazed at how much flavor this adds.
  • Plating Like a Pro: Consider drizzling the Dijon mustard demi-glace around the schnitzel when serving, rather than over it. This keeps the breading crispy. Garnish with chopped parsley or chives for a fresh pop of color and flavor.

Wine Pairings

  • Grüner Veltliner: This is an Austrian white and it is nice and crisp. It’s got a bit of citrus and a tiny kick of spice. Really light and refreshing, so it goes great with the schnitzel and Spaetzle without making you feel stuffed.
  • Riesling: Try a Riesling from Germany or Alsace. Dry or a little sweet, both work. It’s fruity, which is going to work fantastically with the tangy cabbage. And it’s got enough acidity to cut through the rich pork.
  • Pinot Noir: If your mood screams red! Try this – a light Pinot Noir from Burgundy. It’s got these nice fruity flavors and just enough twang to go with the schnitzel. It’s not too strong, so it won’t take over the whole meal. Pretty much works with everything on your plate.
  • Albariño (Spain): This zesty, citrusy white wine adds a fun, fresh pop to the meal. Its slight salinity makes it a perfect pairing with the crispy pork, while keeping things light alongside the buttery Spaetzle.
  • Chenin Blanc: A South African one works great here. It’s rich but still acidic (we love that here), with flavors like apple and pear. Really good with the crispy pork and tangy cabbage. Gives the whole meal a nice fruity boost.
  • Chardonnay (California, USA): A lightly oaked Chardonnay works like a charm here. It’s got that subtle creaminess that complements the richness of the schnitzel and Spaetzle without overwhelming the dish. A great go-to option if you like a richer white wine.
  • Gamay (Beaujolais, France): If you want something fruity and light, Gamay is the way to go. It’s juicy with cherry and raspberry flavors, and its low tannins make it an easy choice to go with the pork and cabbage.
  • Cava (Spain): Feeling bubbly? It’s crisp and fizzy = Fun! It is going to keep things light without going overboard.

Faq’s

Can I substitute pork with chicken or veal for the Schnitzel?

Sure! Chicken breasts or veal cutlets will make delicious substitutes. Make sure to pound them to an even thickness for consistent cooking. Consistency = good!

How can I tell when the oil is hot enough for frying?

There are a few tricks you can use like putting in a test item like a breadcrumb or a small piece of what you are making. But the easiest way to do it is with a thermometer. You are looking for about 350 degrees.

Is it possible to prepare Schnitzel ahead of time?

You can, you can bread the Schnitzel and refrigerate it for a few hours before frying. But remember, they might lose some crispiness if not fried immediately.

What should I do if I don’t have a Spaetzle maker?

No worries, a colander with large holes or a cheese grater works as a fine stand-in, though the shapes might be a tad less uniform.

Can I reheat Spaetzle?

Definitely, just sauté it in a pan with a bit of butter until it turns slightly crispy on the edges.

If I don’t have coleslaw dressing, what vinegar works for red cabbage?

Apple cider vinegar, with a little sugar and mustard, is a really great sub.

How long can I keep cooked red cabbage in the fridge?

Up to 3 days, ideal for preparing meals in advance.

What’s a good substitute for demi-glace if I don’t have it?

In case you’re out, a reduced (remember our friend simmering) beef or chicken broth with a touch of butter can serve can be great too.

Can I make the sauce ahead?

Yes, you can make the Dijon sauce early. Just add a bit of water if it gets too thick when you warm it up again.

How do I keep the Schnitzel crispy until serving?

To tackle this, place it in a warm oven on a wire rack over a baking sheet to keep it crispy.

For a vegetarian twist, what can replace the pork?

Breaded and fried eggplant or Portobello mushroom slices are super tasty alternatives. They keep the dish hearty and just as satisfying!

Equipment Needed

  • Big Frying Pan: You’ll want this so you can get your pork nice and crispy. It’s going to be really good for making sure every side gets golden brown. Really important for that awesome crunch!
  • Three Shallow Dishes: I’m so tempted to say “Three Blind Mice”… Oops I just did! These are great for setting up your coating station. One for flour, one for eggs, and one for Pankoᅳmakes the whole breading process super easy and organized.
  • Paper Towels & Plate: This setup helps drain off any extra oil from the schnitzel, keeping them crispy without getting greasy.
  • Pot: You’ll need one for cooking the Spaetzle. Nothing fancy, just big enough to boil water and get those little dumplings nice and tender. It’s pretty basic, but you can’t make Spaetzle without it!
  • Pan: Use this to toss the Spaetzle in a little butter for that extra golden touch. You’ll also cook the red cabbage in here to get it just right.
  • Small Pot: You’ll need this for mixing the demi-glace and Dijon. It’s a small (no pun intended) part of the process, but this is going add a bunch of flavor.
  • Measuring Tools: A must for getting the right amounts, so every bite turns out just as good as the last.
  • Whisk or Spoon: I really prefer a whisk for this as, really that’s its only capability!! It will do the job of blending the mustard into the demi-glace.
  • Tongs or Spatula: Ideal for flipping those cutlets easily without the mess. Also perfect for stirring the Spaetzle and cabbage.
Pork schnitzel topped with sauce, served with purple cabbage slaw and spaetzle on a decorative plate with red apples.
No ratings yet

Crispy Pork Jägerschnitzel with Spaetzle

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Author: Dave @ Savory Kitchin
Course: Dinner
Cuisine: German
Tap or hover to scale
Print Leave a Review Pin Recipe
Make sure to check the notes below if you want to make home made Spätzle and/or Demi-Glaze!
Cook up a mouthwatering Pork Schnitzel served alongside golden Spaetzle and zesty red cabbage for a meal that’s bursting with flavor.
This straightforward recipe brings restaurant-quality taste right to your kitchen, combining juicy pork with a crispy coating, perfectly tender Spaetzle, and tangy cabbage for a perfect dinner experience.
It’s an easy, flavorful choice that’s sure to become an absolute favorite at your dining table.

Ingredients

  • 4 Pork cutlets (pounded thin for schnitzel)
  • Salt and pepper, to taste
  • 1 cup All-purpose flour
  • 2 Eggs, beaten
  • 2 cup Panko breadcrumbs
  • Vegetable oil, for frying
  • 2 cup Spaetzle
  • 2 cup Red cabbage, shredded
  • 1/2 cup Demi-glace
  • 1 tbsp Dijon mustard
  • 4 tbsp Coleslaw dressing

Instructions
 

  • Season the pork cutlets with salt and pepper. Dredge each cutlet first in flour, shaking off the excess, then dip into the beaten eggs, and finally coat evenly with Panko breadcrumbs.In a large skillet, heat the vegetable oil over medium-high heat. Fry the breaded cutlets until golden brown on each side, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
  • Cook the Spaetzle according to package instructions until al dente. Then, toss it in a pan with a little butter or oil over medium heat until lightly golden. Season with salt and pepper to taste.
  • In a skillet, sauté the shredded red cabbage with a splash of vegetable oil until slightly softened. Add the coleslaw dressing to the cabbage, stirring until the cabbage is evenly coated and warm. The coleslaw dressing will add a unique, tangy twist to the traditional side.
  • In a small saucepan, warm the demi-glace over low heat. Stir in the Dijon mustard until well combined. This sauce will add a rich and tangy flavor that complements the crispy schnitzel beautifully.
  • Serve the crispy pork schnitzel with a side of golden Spaetzle and tangy red cabbage. Drizzle the Dijon mustard demi-glace over the schnitzel or serve it on the side for dipping.

Notes

This is a great recipe for home made Spaetzle:  Home Made Spaetzle
For Home made Demi-glaze, you can find a good one here: Home Made Demi-Glaze
Did you make this recipe?Please leave a star rating and review below!