Pork Schnitzel with Spätzle & Mustard Sauce
Ingredients:
350g (12 oz) plain flour, divided
5 large eggs
125ml (4 fl oz) milk
¼ red cabbage, thinly sliced
1 red onion, thinly sliced
1 cinnamon stick
1 star anise
1 tsp red wine vinegar
4 pork chops
200g (7 oz) breadcrumbs
1 tsp fennel powder
200ml (7 fl oz) chicken stock
2 tbsp wholegrain mustard
2 tbsp double cream
salt & pepper
olive oil & butter
Method:
Whisk 250g (9 oz) flour with ½ tsp salt. Add milk and 3 eggs; mix until smooth, like mashed potatoes. Cover, chill 1 hour.
Heat 2 tbsp olive oil in a pot. Sauté onion, star anise, cinnamon, and a pinch of salt for 2–3 mins. Add cabbage; cook until halved in size. Add vinegar, stir, set aside.
Butterfly pork to 1cm (⅜ inch) thick, season with salt & pepper.
Set up flour (100g/3½ oz, seasoned with fennel, salt & pepper), beaten eggs, and breadcrumbs. Coat pork in flour, egg, then breadcrumbs.
For mustard sauce: melt 2 tbsp butter, whisk in 1 tbsp flour for 1–2 mins. Gradually add stock, whisking until smooth. Stir in mustard, season with salt, set aside.
Boil salted water. Push dough through a spätzle maker or grater. Cook 2–3 mins until spätzle floats. Drain, cool on an oiled tray.
Fry pork in oil over medium heat, 2–3 mins per side, flipping until golden and cooked through (10–12 mins total).
In another pan, melt butter, fry spätzle until golden.
Stir cream into mustard sauce.
Plate spätzle, cabbage, and schnitzel. Drizzle with sauce and serve.
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