Schnitzel and Spaetzle Feast
RECIPE
(makes 6 portions)
SCHNITZEL
▪ 1lb/.5 pork tenderloins
▪Salt
▪3-4c/400-500g all purpose flour
▪6 eggs (1 per cutlet), whisked
▪6c/750-1000g panko breadcrumbs, broken down into a finer texture in a food processor
▪Canola oil (or vegetable, grapeseed, avocado oil)
Cut tenderloins into thirds (about 175g/6oz each).
Place each piece in a plastic bag and pound until flat and about ⅛-¼”/.3-.6cm thick with a heavy pot or meat mallet.
Salt each piece of meat on both sides.
To set up breading station, you’ll need 3 bowls: Place flour in one, whisked eggs in the sedond, and breadcrumbs + a pinch of salt in the third.
One at a time, coat pork cutlets well in the AP flour, shake off excess then transfer to the eggs to coat. Drain off excess then transfer to breadcrumbs, coating well.
Add 3”/7-8cm oil to a large heavy bottomed pot over medium heat until temperature reaches 350-360F/175-180C.
Fry breaded cutlets one at a time, cooking for 3 minutes total, flipping halfway through. When done, iternal temp should read 150F/65C.
Transfer to a wire rack lined sheet tray in warm oven (at lowest setting) to keep warm while you cook the remaining schnitzel.
SPAETZLE
▪350g or 1.5c milk
▪1 egg + 4 egg yolks
▪7g or 1teas salt
▪450g or 3 1/3c all purpose flour
▪Butter
Bring a medium sized pot of water filled about halfway to a boil. Pot should be small enough that a metal colander can sit on top.
Mix milk, egg, and salt until combined. Add flour and mix until a thick but wet, sticky paste forms. Place a metal colander on top of pot of boiling water and spoon in about a cup of the spaetzle batter. Use a dough scraper to push batter through holes of colander and into the boiling water.
Boil spaetzle for 45-60 seconds then transfer to a tray or plate and drizzle with olive oil to prevent sticking.
Continue to cook remaining spaetzle batter in batches.
When finished boiling spaetzle, add about a Tbsp/15g butter to a large fry pan over high heat, then in batches (of 3-4) add spaetzle and a pinch of salt. Toss to coat then fry without moving for 2-3 minutes until warmed through and beginning to brown.
PICKLED RED CABBAGE
▪500g/1 medium head purple cabbage, sliced thin into long strips
▪100g/half of a white or red onion, sliced thin
▪400g or 1 2/3c white vinegar
▪400g or 1 2/3c water
▪80g or 1/4c sugar
▪8g or 1 1/4teas salt
Add vinegar, water, salt, and sugar to a sauce pan over high and bring to a boil. Add onions and cabbage and push down to fully submerge.
30sec-1min later when veggies have softened, remove from heat, cover with a lid and allow to cool and pickle for 15 minutes.
Transfer to a container and refrigerate until ready to serve.
MUSTARD CREAM SAUCE
▪50g or 4Tbsp unsalted butter
▪50g shallot, finely minced
▪Salt
▪15g or 2Tbsp all purpose flour
▪125g or 1/2c white wine or sherry
▪250g 1c chicken stock
▪100g or 1/2c heavy cream
▪75g or 1/3c whole grain mustard
▪50g or 1/3c capers, chopped
Add butter, minced shallot, and a pinch of salt to small sauce pan over med-high. Saute until shallots are softened and beginning to take on color or about 30 seconds.
Add flour, stir and fry for 30 seconds to 1 minute.
Add wine.
When mixture is thickened, add stock and bring to a simmer.
Add cream, mustard, capers, and a pinch of salt. Stir to combine, bring to simmer and reduce by half, about 15 minutes.
