Schnitzel with Spatzle

Schnitzel

This is an awesome fall dish.  Just as the weather starts to cool down and the leaves turn brilliant colors, this dish leaves a wonderful aroma in the air and makes a great comfort food.  While you can easily purchase Spatzle in a box, there is nothing quite like homemade.  Its the difference between high quality homemade pasta and mac n’ cheese that comes in an all too familiar blue and yellow box.  😉  This dish originated in Germany and is considered a “hunters dish”.  When I make this dish it is easy to dream of the days of old when a man would put on his furs, go out into the forest, track down dinner and bring it home to cook in the fire.  While I realize this is probably a Hollywood portrayal of what life was really like for hunters, its a little more pleasant to envision than the alternative (which would be life as the hunters really knew it).

Schnitzel 

Boneless pork chops (you can also use chicken, beef, or veal), pounded thin, butterfly if necessary

½ C. flour

Combine 2 eggs, 2 Tbsp milk, dash of salt, pepper, and nutmeg (this is an egg wash)

1 C. bread crumbs

Dredge pork in the flour, then egg wash, then bread crumbs. Fry in butter and olive oil until mostly cooked through, should only take a few minutes. Remove from pan.

In frying pan combine:

6-8 fresh mushrooms, sliced

1 can beef broth

½ C. white wine

1 lemon, juiced

2 garlic cloves, crushed and chopped

Capers to taste

Cook this mixture down until reduced by about half. Combine 2 Tbsp flour and 3 Tbsp. butter until a paste is formed, Dissolve butter/flour in hot water and add to the condensed gravy in the pan and cook until thick and bubbly. Add pork chops back to the pan and continue to heat until pork is finished.

Spatzle

3 C. flour

2 eggs, beaten

1 C. water

1 tsp salt

Combine all ingredients.  Bring a large pot of water to a boil and salt as you would for pasta. Place two Tbsp batter on a cutting board and use a knife to scrape thin slices of batter into boiling water. Boil for about 5 minutes. Remove from water and toss with butter (you may need to make this in batches).  If you really find you love Spatzle, I suggest looking online for a Spatzle Board that sits on top of the pot of boiling water and you can then “press” the dough through.

Happy Cooking!

Kitchen Diva

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Published in: on August 12, 2013 at 4:13 PM  Leave a Comment  

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