Elevated schnitzel and spaetzle. Because it's totally fine to eat fried meat and carbs when you do it with finesse and serve it with a mustard cream sauce.
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-- 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.

Preheat oven to its lowest setting.

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. Internal temp should read 150F/65C. Transfer to a wire rack lined sheet tray in warm oven 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 for 45-60 seconds then transfer to a tray or plate and drizzle with olive oil to prevent sticking. Continue to cook spaetzle batter in batches.

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 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 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.

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CHAPTERS:
0:00 Intro
0:14 Prepping the pork
1:45 Making the spaetzle
3:56 Pickled red cabbage
4:51 SNHU ad
5:59 Finishing cabbage and breading the schnitzel
7:56 Mustard cream sauce
9:07 Frying the schnitzel
10:05 Finishing the spaetzle and plating up
11:33 Let’s eat this thing

#schnitzel #wienerschnitzel #spaetzle

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