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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23 Comments
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Spetslee?
Da dran war einiges falsch. Schnitzel wird geklopft – kein Buchschnitt. Spätzle werden geschabt – was soll diese Presse? Rotkohl – darüber müssen wir nicht reden, geht besser.
I didn't even know they sell Spätzlepressen in Australia
Ah, nothing like a light, refreshing German lunch.
As an Austrian, I feel insulted by the sauce on the schnitzel
Das sInd zwar nicht handgeschabte Spätzle, aber sieht trotzdem lecker aus… 😉
You need to hobel the Spätzle with a Spätzlehobel or directly schab them by Hand and a Spätzlebrett.
[Schbädzle]
As a resident of Munich, I approve!
The way she said Spaetzle😂
Personally i like some cranberries and apple in my red cabbage. Also a tiny bit of nutmeg in my Spätzle
Spaetsley 😂
Thats not how u do schnitzel. We call it an Schnitzelverbrechen
Its allright, but you didnt beat the meat
You better get some after this.
It’s dinner time by the time you finish
One can also chop the Spätzle with a cutting board and a knife …
'You wanted lunch in an hour and a half right?…'
Looks amazing! But i would never put sauce onto a Schnitzel
Lunch?
It's 2AM brother! Well,i guess i know what i'll have for breakfeast..
Wie call ist Schpäätzle 😉😂
The sauce had to be made out of Bautzner Senf