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.

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.

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.

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.