Wiener Schnitzel and Spaetzle

Menu PartEntree
Cuisine TypeEuropean
Wiener Schnitzel and Spaetzle

Transport diners to Germany with this comforting dish. 


For the Schnitzel:

7 oz. Always Tender® Pork Loin, Center Cut, Log, Boneless, Strap Off

1/4 tsp. Salt

1/8 tsp. Black Pepper

1/4 tsp. Flour, All-Purpose

1/4 cup Panko

3/8 each Eggs, large

1 cup Spaetzle

1 each Lemon wedged

For the Spaetzle:

1/3 cup All Purpose Flour

2/3 each Eggs, large

1 1/3 tbsp.  Milk, Whole

1/8 tsp. Salt

0.042 each  Black Pepper

2 tsp. Parsley, Italian

2 tsp. Butter


For the Schnitzel:

  1. Lay out pork loin flat and cover with plastic wrap. Using meat pounder, ud out the pork loin until flattened and tender, about 1/4" thickness. Season with salt and pepper.
  2. Coat each pork loin with AP Flour.
  3. Scramble eggs in bowl, dip each loin in scrambled egg mixture.
  4. Dredge pork loins in panko crumbs.
  5. Cook pork loin in fryer at 350° for 2-4 minutes each, or until crispy and golden.
  6. Sprinkle salt on the freshly fried pork loin soon after taking out of fryer.
  7. Plate loin with 1 cup of Spaetzle and a lemon wedge.

For the Spaetzle:

  1. Mix eggs & milk until thoroughly combined. Add flour and mix until fully incorporated.
  2. Using any strainer utensil with large holes, pour 1/2 cup of batter at a time through the strainer into boiling water. Allow to boil for approximately 1 minute, or until spaetzle floats.
  3. Using strainer, scoop out the cooked spaetzle from water and add another 1/2 cup of batter at a time until all batter has been cooked.
  4. Melt butter in a skillet. Add salt & pepper. Add spaetzel to skillet and saute until golden brown.

Garnish with parsley.

Photo by Scott Curty 

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