Wiener Schnitzel and Spaetzle
Transport diners to Germany with this comforting dish.
Ingredients
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
Steps
For the Schnitzel:
- 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.
- Coat each pork loin with AP Flour.
- Scramble eggs in bowl, dip each loin in scrambled egg mixture.
- Dredge pork loins in panko crumbs.
- Cook pork loin in fryer at 350° for 2-4 minutes each, or until crispy and golden.
- Sprinkle salt on the freshly fried pork loin soon after taking out of fryer.
- Plate loin with 1 cup of Spaetzle and a lemon wedge.
For the Spaetzle:
- Mix eggs & milk until thoroughly combined. Add flour and mix until fully incorporated.
- 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.
- 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.
- Melt butter in a skillet. Add salt & pepper. Add spaetzel to skillet and saute until golden brown.
Garnish with parsley.
Photo by Scott Curty