GOLDEN VALLEY, Minn. - Back by popular demand, Macy's restaurants in the Twin Cities are featuring a taste of fall this October with a special Oktoberfest menu. Chef Bill Vaske, Macy’s Executive Chef - Minneapolis Oak Grill joined the KARE 11 News at 4 with taste of the seasonal favorite dish jagerschnitzel.

Jagerschnitzel Preparation

Spaetzle Pasta 4 Ounce

Butter Salted 2 Teaspoon

Spice Salt Kosher 1/8 Teaspoon

Whole Black Peppercorns 1/8 Teaspoon


Cabbage Red Braised Octoberfest R 4 Ounce

Sour Cream Gravy R 2 Ounce

Mushrooms Crimini Sauteed R 1 Ounce

Herb Parsley Italian Flat Leaf 1/2 Teaspoon

1. When ordered, saute pork on flat top until golden brown on both sides, approximately 3-5 minutes on each side.

2. Toss the spaetzle with butter, salt and pepper and saute until at least a third of the spaeztle is lightly golden brown and all is heated through.

3. Place braised red cabbage from 11-1:00 on a large round plate. Place the spaetzle down the center of the plate.

4. Ladle the gravy from 5 to 7:00 on the plate, topping with the pork leaning against the spaetzle.

5. Place the sauteed mushrooms on top of the pork and garnish with parsley.

Sour Cream Gravy:

Water 1 Gallon

Sauce Espagnole Base 1 Pound

Cream Sour 1 Quart

Whole Black Peppercorns 2 Tablespoon Ground


1. Mix the water and the espagnole sauce together and simmer until thickened.

2. After the sauce has thickened, add the sour cream and pepper.

3. Cover, label and date. Store at 40 degrees or below.

4. Shelf life is 3 days.

Mushrooms Crimini Sauteed:

Mushroom Crimini 1 Pound


Oil Canola Olive Blend 2 Ounce

Spice Salt Kosher 1 Teaspoon

Whole Black Peppercorns 1 Teaspoon


Herb Thyme Fresh 1 Tablespoon

Removed from the stem


1. In a hot saute pan, saute mushrooms in olive oil until just tender and season with salt, pepper and thyme.

2. Cover, label and date, Store at 40 degrees or below, or use right away.

3. Shelf life 2 days.

Jagerschnitzel Prep:

Pork Loin Boneless Center Cut 6 Pound + 4 Ounce PorkLerCut

Trimmed of fat and silver skin

Spice Salt Kosher 1 Tablespoon

Whole Black Peppercorns 1 Tablespoon


Flour White All Purpose 2 Cup

Egg Wash R 1 18 fl oz Recipe

Herb Bread Crumbs for Jagerschnitzel R 1 Recipe 8.2oz


1. Cut pork into 4 ounce portions, butterfly and place cut side up. Wrap in plastic wrap and lightly pound to about 1/2 inch thick.

2. Season the pork on both sides with salt and pepper. Coat with flour, shake off excess. Dip in egg wash, then coat with bread crumbs, pressing


3. Place on a sheet pan and cover, label and date. Store at 40 degrees or below.

4. Shelf life is 2 days.