The annual German tradition of Oktoberfest may be over now, but that doesn’t mean you can’t enjoy a delicious German beer or meal outside of Germany’s biggest party month. (Want to learn more about Oktoberfest? Check out the episode of Beards, Booze, and Bacon on it here.)
If you’re going to keep your Oktoberfest going year-round, you’re going to need two things. First, you’ll need beer. Lots of beer. That seems like a fairly simple thing to accomplish: go to the store, buy beer. Done. However, with great amounts of beer comes the great need to eat something too.
The good thing about German food is that it could not be more perfect for soaking up booze. From various cuts of meat, to frying things to lots and lots of potatoes and pasta, no matter where you look on a German menu, you’re going to find yourself a drinking buddy.
For us, no meal better encapsulates Oktoberfest than Jaegerschnitzel. German for “Hunter’s schnitzel” (schnitzel doesn’t have a direct translation, but cutlet would be pretty close), Jaegerschnitzel is a breaded and fried pork cutlet topped with a mushroom gravy and served with spaetzle, a type of German egg noodle.
This Jaegerschnitzel comes to us from Chef Jason Thomson of Iron Hill Brewery and Restaurant, in Greenville, South Carolina. Iron Hill is a chain of 16 brewpubs located mainly in Pennsylvania, New Jersey, and Delaware. Greenville is their newest location, which opened in mid-2018.
While the preparation may seem a little labor-intensive, we can tell you it is worth it. Not only is the jaeger sauce to-die-for, but the final meal is quite possibly the perfect way to soak up any and all beer you might be drinking.
With Haricots Verts (Green Beans), Spätzle, and Roasted Mushroom Wee Heavy Ale Sauce
- 2 lb pork loin (eight 4-oz boneless pork loin chops)
- 2 cups panko bread crumbs
- 5 oz canola oil
- Salt and pepper, to taste
- Cover pork with plastic wrap and pound until one quarter-inch thick.
- Season with salt and pepper to taste.
- Coat both sides evenly with panko breadcrumbs.
- Heat 2 oz canola oil over medium high heat in skillet.
- Lightly fry for 2 minutes each side and reserve.
Roasted Mushroom Wee Heavy Ale Sauce
- 2-2.5 lb sliced white mushrooms
- .5 cup white onion (minced)
- .5 oz garlic (minced)
- .75 cup tomato puree
- 8 oz Iron Hill Brewery Wee Heavy Ale
- 2 cups demi-glace
- .5 cup chicken stock
- .5 oz fresh tarragon (minced)
- .5 oz fresh parsley (minced)
- 2 tsp ground black pepper
- 1 tsp salt
- Corn Starch
- Place mushrooms on cookie sheet and drizzle with .5 oz canola oil.
- Season with salt and pepper.
- Heat oven to 400 degrees and cook mushrooms for 8 minutes or until roasted.
- Meanwhile In a large saucepan, heat oil and sauté onions until translucent.
- Add garlic and sauté for 2-3 minutes.
- Add roasted mushrooms, tomato purée and Wee Heavy Ale.
- Bring to a brief boil, lower heat and simmer to reduce volume by half.
- Add demi-glace and chicken stock and continue to reduce (20-30 minutes).
- Add tarragon and parsley.
- Simmer for an additional 5 minutes stirring as needed.
- Check the seasoning and adjust thickness with corn starch if needed and
Spätzle and Haricot Verts
- 4 egg yolks
- 1 whole egg
- 25 cups milk
- 3 cups all-purpose flour
- .25 tsp nutmeg
- .5 tsp kosher salt
- .25 tsp black pepper
- .5 oz canola oil
- .5 oz salt
- 2 tbsp unsalted butter
- 1 lb haricots verts (green beans)
- Salt and pepper to taste
- Mix egg yolks, whole egg, and milk together in a large mixing bowl.
- Whisk dry ingredients in a large bowl.
- Incorporate wet and dry ingredients together, then cover and refrigerate for one hour.
- Meanwhile, boil the water in a large pot and add salt and canola oil.
- Place a perforated pan or cheese grater over the pot of water.
- Force one-third of the mixture through the holes, stir for one minute and remove.
- Reserve and repeat the steps with the remainder of the dough.
- Meanwhile, bring a large pot of water to boil.
- Plunge haricot verts into the water 3-4 minutes.
- Drain to shock the haricot verts in an ice bath.
- Remove from ice bath and reserve.
- Prepare sauté pan to medium high heat.
- Add 2 ounces butter, sauté spätzle to golden brown and reserve.
- Toss in fresh parsley and season with salt and pepper.
- Heat 1tsp oil in the same pan and quickly sauté haricot verts to get them to room temp.
- Remove from heat and season with salt and pepper.
- Plate on cutlet in the center of the plate.
- Spoon generous amount of Wee Heavy Ale sauce over the pork.
- Place some green beans to the right of the pork.
- Place spätzle to the left.
- Serve with a frosty glass of Vienna red lager and enjoy.