Gluten Free Low Carb Jagerschnitzle

(Note: this originally appeared on my old blog, which no longer exists.)

Most recipes I make are new recipes. Something I've never tried, with new ingredients or using new techniques. Often, I end up with something that may or may not be tasty, but definitely isn't photo-worthy. When the stars align and somehow it all comes together and I create a recipe that is a success both taste-and-visually? It's cause for celebration.

As was the case with this jaeger schnitzel (weiner schnitzel with mushroom sauce). Before I left western Massachusetts, I had a divine meal at a German restaurant and got this amazing dish. Ever since, I'd been toying with it in my mind to make it tummy-friendly to avoid any sort of gluten bloat.

When it works, it just works. This meal is incredible. Next time I'll toy with trying to make spaetzle, but I didn't quite have the time this go around. I left in the dairy, even though that doesn't always agree with me, and the flavor was definitely worth it.

The directions are a little involved, but overall it's a very easy recipe! I had most of these things on hand, too, so the whole process took about 20 minutes. A great idea for a quick, easy, DELICIOUS dinner :)


Jaeger Schnitzel (Gluten Free)
(Inspired by this recipe)

• 4 large boneless, skinless pork chops, pounded thin with a mallet to 1/4" thickness
• 1 cup almond meal
• 3 tbs gluten free flour
• 2 tsp cajun seasoning or cayenne pepper
• 1/4 tsp. salt
• 1/4 tsp ground pepper
• 1 egg
• 2 tbs butter
• 1 tbs olive oil

For the Sauce

• 1 small onion, chopped
• 2 tbs butter
• 1/5 cups mushrooms, sliced
• 1/2 cup chicken broth
• 1/2 cup white wine (I used chardonnay)
• 1/2 cup + 2 tsp heavy cream
• 2 tbs corn starch
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tbs parsley, freshly chopped

-Melt 2 tablespoons butter with olive oil in skillet.

-Mix together almond flour, salt, pepper, and cajun seasoning in one bowl. Spread gluten-free flour on a plate. Lightly coat each thin chop with the gluten free flour, then dip into the egg wash, and finally coat generously with the almond meal mixture.

-Place breaded chops two by two in your skillet and cook each side until crispy--about 3-4 minutes per side. Put on a paper-towel lined plate and keep warm while you prepare the sauce.

-For the sauce: cook onion until translucent and add sliced mushrooms, let cook until the mushrooms are just soft.

-Add broth and wine, cook until steaming. Add 1/2 cup of the cream, bring to a boil and simmer for several minutes.

-Mix remaining 2 tablespoons of cream with 2 tablespoons of corn starch. Add slurry to mushroom mixture and bring to a boil, stirring vigorously to avoid clumps. Add parsley, salt and pepper to taste.

-Serve with mushroom sauce spooned over cutlets. Traditionally with a potato side dish, or as I've done here with a big helping of buttered peas.