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Jaegerschnitzel
with haricots verts, spaetzle and roasted mushroom-Wee Heavy Ale sauce

Serves 4 

Head Chef Scot Seher Jr.

Ingredients:
2 lb. pork loin (8 each 4 oz boneless pork loin chop)
2 cups panko bread crumbs
2½ oz canola oil
2-2.5 lb. sliced white mushrooms
½ cup minced white onion
½ oz minced garlic
¾ cup tomato puree
8 oz Iron Hill Brewery Wee Heavy Ale
2 cups demi-glace
½ cup chicken stock
½ oz fresh minced tarragon
½ oz fresh minced parsley
2 tsp ground black pepper
4 egg yolks
1 whole egg
1¼ cup milk
3 cup all-purpose flour
¼ tsp nutmeg
½ tsp kosher salt
¼ tsp black pepper
½ oz canola oil
1 gallon water
½ oz salt

 

Method:

For the pork cutlets, cover pork with plastic wrap and use meat mallet or rolling pin to pound until 1inch thick. Then, season with salt and pepper to taste, then press into panko breadcrumbs and coat evenly on both sides. Heat skillet to medium-high heat, add 2 oz canola oil and when hot, add cutlets to pan. Flip after 2 minutes, cooking evenly on both sides.

To make the sauce, place mushrooms on cookie sheet and spray or drizzle with 12 oz canola oil. Season with salt and pepper. Heat oven to 400 degrees and cook mushrooms for 8 minutes or until roasted. In a large sauce pot, heat oil and sauté onions until translucent, then add garlic and sauté. Add roasted mushrooms, tomato purée and Wee Heavy Ale. Bring to a boil, lower and simmer to reduce volume by half. Add demi-glace and chicken stock. Bring to boil, reduce and simmer for 30 to 20 minutes. Add spices, then stir the sauce and simmer for an additional 5 minutes. Check the seasoning and adjust thickness with corn starch if needed.

To make the spaetzle, beat egg yolks, whole egg and whisk in milk in a large mixing bowl. In another large mixing bowl, whisk together all the dry ingredients. Add the egg mixture to the flour mixture.  Mix together with a kitchen spoon.  Cover the mixture in refrigerator one hour. Boil the water and add the salt and canola oil. Prepare a perforated pan or spaetzle maker over the pot of water. Force one third of the mixture through the holes and into the water.  Once the batter is in the water, stir. Once the spaetzle floats on top, cook for one minute longer.  Remove from water and reserve to the side or place in ice water bath for later use. Repeat the steps until all batter is used. Then, prepare sauté pan to medium high heat. Add 2 oz butter to sauté pan and allow to melt and sizzle. Place spaetzle in sauté pan and allow first side to get golden brown, then flip and allow the opposite side to brown. Toss in fresh parsley and season with salt.

 

WHEN YOU GO:
Iron Hill Brewery
124 E Kings Highway, Maple Shade
856-273-0300 | ironhillbrewery.com

 Photography by David Baldwin

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