Jagerschnitzel and Valkyrie Altbier

The brewery crew had a rare weekend off from brewing and decided to get our cooking on.

Ever since Chris’ birthday dinner, we’ve been determined to cook all our meals paired with one of our beers. The problem is, this is the first time we’ve had time to get together and cook since then. Much like Gollum and The One Ring, the brewery (our precious) consumes us.

On this rare weekend with extra time, we decided to pair our Altbier with a traditional German dish – jagerschnitzel. The strong malt backbone of our Valkyrie Altbier pairs well with the thick savory taste of the jagerschnitzel.

So, next time you pick up a growler of Altbier and feel like cooking, here’s what you should make.

Jagerschnitzel Recipe

For the shnitzel (pork)
1 cup flour
3 eggs
1 cup panko bread crumbs
1/2 cup standard bread crumbs
4 boneless pork cutlets (about 1 pound total), pounded thin
1/2 tsp paprika
1 tablespoon butter
2 tablespoons olive oil

  1. Preheat oven to 350 degrees.
  2. Pound pork cutlets using a meat hammer to about 1/4 inch thickness. Season pork with salt and pepper.
  3. Place the flour in one shallow dish, eggs in a second shallow dish, and mix the panko, standard breadcrumbs, and paprika together in a third dish.
  4. Heat butter and olive oil in a large skillet over medium-high heat.
  5. Dredge each cut of pork in flour, then eggs, then bread crumb mixture when ready to saute.
  6. Saute each cutlet for 3-4 minutes on each side (until breadcrumbs turn a golden brown) and then place on baking sheet.
  7. Place sauteed cutlets into oven for 10 minutes.

For the jager (gravy):
1 cup mushrooms, sliced
1 small yellow onion, diced
2 tablespoon butter
2 tablespoons flour
2 cups chicken stock
1/2 cup Alt beer
salt and pepper to taste

  1. Melt butter in skillet used to cook pork over medium-high heat.
  2. Add mushrooms and onions to pan and cook until onions are translucent.
  3. Add flour to pan and cook for one minute, constantly stirring the mixture.
  4. Add chicken stock a half cup at a time, keep the gravy thick (or to desired consistency). Then add Alt beer and stir until thickened.
  5. Salt and pepper to taste.
  6. Pour over cooked pork and serve.

Spaetzle Recipe:
2 cups flour
1/2 cup milk
4 eggs, beaten
1 tsp ground nutmeg
1/4 tsp pepper
1 tsp salt
4 tbl butter

  1. Boil a large pot of water for cooking the spaetzle.
  2. Mix together flour, salt, pepper, and nutmeg in a medium bowl. Then, alternate adding eggs and milk to dry mixture. Mix until smooth.
  3. Push mixture through a speatzle maker or large holed sieve or metal grater into the boiling water, dropping a few in at a time. Cook for 5-8 minutes, then drain well.
  4. Melt butter in large skillet over medium-high heat. Saute spaeztle in butter until lightly browned. Serve with jagerschnitzel.

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