Sunny's BK Jagerschnitzel with Sunny's Lemon-Thyme Spaetzle
INGREDIENTS
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4 shoulder veal chops (about 3 pounds)
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Kosher salt and freshly ground black pepper
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1 cup all-purpose flour
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3 eggs, whisked
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2 cups plain breadcrumbs
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons dried oregano
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2 teaspoons dried sage
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1 teaspoon cardamom
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1 teaspoon Hungarian paprika
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1/2 teaspoon chili powder
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Zest of 1 lemon
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Vegetable or canola oil, for frying
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2 carrots, shredded
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3 celery stalks, diced
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2 cups chopped onion
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3 to 4 sprigs fresh thyme, leaves stripped and gently chopped
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1 small bay leaf
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Kosher salt and freshly ground black pepper
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1 1/2 cups red wine, merlot or cabernet
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2 1/2 cups beef broth
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3 tablespoons unsalted butter
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8 ounces baby bella or button mushrooms, sliced
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8 ounces wild mushroom mix, chopped
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2 tablespoons all-purpose flour
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Sunny's Lemon-Thyme Spaetzle, for serving, recipe follows
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3 eggs
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1 cup milk
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18 to 20 sprigs fresh thyme, leaves stripped and finely chopped (about 2 tablespoons)
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1 1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon ground mustard
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1/4 teaspoon cayenne pepper
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Pinch ground nutmeg
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Zest of 1 lemon
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2 cups all-purpose flour, plus more for texture
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2 strips bacon, chopped
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2 tablespoons unsalted butter
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1 tablespoon lemon juice
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Kosher salt and freshly ground black pepper
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