Authentic German Schnitzel and Spatzle
Popular with everyone, this German classic can't be missed. Tender and crispy schnitzels, accompanied by flavorful spaetzle, are an unbeatable combination.
Ingredients
Schnitzel
- 6 boneless pork cutlets or boneless pork chops
- 2 tbsp. yellow mustard
- 1 tsp. salt
- ½ tsp. pepper
- 1 ½ tsp. paprika powder
- 1 egg
- 1 tsp. milk
- ¾ cup flour
- 1 ½ cup bread crumbs
- 3 tbsp. lard or neutral vegetable oil
- 3 tbsp. butter
Spaetzle
- 4 cups flour
- 5 eggs room temperature
- ⅔ cup (sparkling) water up to ¾ cup of water depending on the flour you use
- 1 tsp. salt
- ¼ tsp. nutmeg
- 1 pinch white pepper optional
Instructions
Schnitzel
- Rinse the pork chops and pat them dry with a paper towel.
- Pound the meat between two layers of plastic wrap to about ¼-inch thickness.
- Add mustard, salt, pepper and paprika powder to a small bowl and mix well. Brush the schnitzels on both sides with the marinade. (If you don't like mustard, simply season the schnitzels with salt, pepper, and paprika powder on both sides.)
- Add flour and bread crumbs each to a deep plate. To a third deep plate add the milk and the egg and whisk together.
- Lightly coat the schnitzels with flour and shake off the excess.
- Then dip the meat into the egg mixture.
- Finally, cover the schnitzel in the bread crumbs. Pat the bread crumbs lightly into the schnitzel, do NOT press them in.
- In a large pan heat lard and butter over medium high heat and fry the schnitzel on both sides until golden brown.
- Transfer the schnitzel to a plate lined with paper towels to soak up the excess fat. For the best taste, serve immediately or keep warm until serving.
Spaetzle
- Add flour, nutmeg and salt to a stand mixer bowl and blend.
- Add the eggs and mix on a medium-low setting until well combined.
- Slowly add the water and mix well until the batter is smooth and shiny.
- Allow the batter to rest for about 5 - 10 min. In the meantime, heat water in a large pot.
- Stir dough one more time.
- Add about 1 ½ tbsp. salt to the boiling water.
- Press about ⅓ of the batter through a spaetzle maker or strainer.
- Wait until spaetzle float to the top, then let them cook additional 2 – 3 minutes.
- Now scoop them out with a mesh skimmer or slotted spoon into a strainer.
- Repeat until all batter is used.
- Toss them in melted butter directly before serving.
Nutrition
Yield: 1 PortionCalories: 814kcalCarbohydrates: 96gProtein: 50gFat: 24gFiber: 4gSugar: 2gNet Carbohydrates: 92g