Cooking, Food

ETWYRT: William Lehman

Today I’m doing something a little different for me. You see, I know William’s work best from the Otherwhere Gazette. I know he has a novel, Harvest of Evil, and it looks like a fun one. But I haven’t read it yet. I think I can risk recommending it, because the man writes non-fiction with force and conviction. Besides that, novel pushes a lot of my buttons: shifters, wilderness, Park Ranger, police procedural… I’ve had a copy of this for a while, and I will do a full review when I’ve finished it.

In the meantime, I can assure you that the recipe Lehman gave me is excellent. The First Reader got almost as excited for this one as he did for the Souvlaki, as he was stationed in Germany for years and loved the food.

Jägerschnitzel: Hunter’s Schnitzel – veal or pork cutlets smothered in a brown gravy with sauteed mushrooms


Unka Lars' Jagerschnitzel


  • 1 ½   pound boneless pork cutlets
  • 2 eggs (beaten)
  • ½ cup bread crumbs or more as needed
  • ½ cup milk
  • ½ cup flour
  • oil
  • 4 ounces bacon (diced)
  • 6 ounces onions (chopped)
  • 10 ounces mushrooms (sliced)
  • 2 tablespoons tomato paste
  • ½  cup water
  • ¾  cup dry red wine
  • 1 dash thyme
  • black pepper
  • salt
  • 1 teaspoon smoked paprika
  • 1 tablespoon parsley
  • 4 tablespoons sour cream


  • Heat oil in a large skillet over medium high heat. Pound cutlets with a meat tenderizer to flatten them. Season cutlets with salt and pepper, dredge them in beaten eggs dredge in flour, dip in milk, coat evenly with bread crumbs. Place cutlets into skillet and fry until golden brown (1-2 minutes on each side). Remove the meat from the skillet and drain on paper towels. Keep the meat warm in the oven while you make the gravy. Saute bacon and onions until golden brown. Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel just before serving.
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    I omitted the tomato paste, wanting more of a brown gravy without the tomato flavor.

    The First Reader’s comment was that American never add enough mushrooms to Jagerschnitzel. This is two lbs of freshly-sliced mushrooms.
    You know, dear, there’s a name fore people who are greedy about mushrooms…

    Tonight, we eat like Hobbits!

    The cutlets, to the First Reader’s surprise, were breaded. He didn’t recall that added touch from his days abroad.

    breaded cutlets
    Crispy deliciousness, going in the oven to finish cooking and stay warm until needed.

    The final dish, served over egg noodles (the First Reader says spaetzle is traditonal, or fried potatoes) was delicious! It really was the perfect amount of mushrooms, too. They did cook down so I could stir in the skillet without making too much of a mess. But the next time we will try it without the breading and see how that tastes!

    William Lehman's Jagerschnitzel
    Jagerschnitzel over noodles.

    Visit the Eat This While You Read That! index page for more recipes and book pairings.

    2 thoughts on “ETWYRT: William Lehman

    1. That cover brings up a question I’ve wondered about. If the tools required include a sword and a handgun, which will each recommend themselves to different situations, in a melee, which to you carry in your strong hand?

      Looks yummy BTW. Sadly, my cookery doesn’t extend too far beyond the frying pan. Though I can boil water.

      1. I just found your question. In my case I’m ambidextrous, but for most people it depends on what you’re dealing with, as range increases you would want the pistol in your strong hand. at close range hitting a vital part with the pistol isn’t as hard, and the sword becomes much more effective (it’s odd but true, people that have no real fear of being shot are scared spittless of being cut up) John finds himself on occasion dealing with things almost immune to gunfire…

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