Ingredients:

Spätzle:

  • 4c water, lightly salted
  • 10 large eggs
  • 2 c all purpose flour
  • ½ + ½ tsp sea salt
  • ½ tsp white pepper
  • ½ tsp ground nutmeg
  • 2 tbsp canola/vegetable oil
  • 1 tbsp chopped parsley
  • 2 tsp unsalted butter

Directions:

  1. Put water and ½ tsp salt on to boil.
  2. In mixing bowl with paddle attachment, add eggs, flour, and spices. Start on lowest speed, and gradually increase to high, intermittently scraping sides of bowl spatula.
  3. Gently press dough into boiling water with ricer or colander and cook 30-40 seconds.
  4. Remove from pot and spread out over flat plan. Coat with oil to prevent sticking.
  5. To serve, saute with butter and parsley in non-stick pan. Whole batch serves 4-6.

Pork Schnitzel:

  • 150g pork loin, trimmed of fat and sinew
  • 2 large eggs
  • 1 c all purpose flour
  • 2 c panko breadcrumbs
  • ¼ tsp sea salt
  • ¼ tsp white pepper
  • 1-1/2 c canola/vegetable oil
  • ¼ lemon wedge, seeds removed

Directions:

  1. Whisk eggs with salt and pepper and pour into wide, flat container.
  2. In 2 more separate containers, do so with the flour and breadcrumbs.
  3. Add oil to large non-stick pan and place over medium heat.
  4. Pound the pork flat between cling film or plastic bag.
  5. Coat in flour, then the seasoned egg, then the breadcrumbs.
  6. Test the heat of the oil by sprinkling in a couple breadcrumbs. If they bubble immediately, the oil is hot enough. Add schnitzel.
  7. As it cooks, continuously agitate pan to cover completely with oil to allow for even cooking and a “fluffy” texture.
  8. When the edges turn golden, flip the schnitzel over and repeat with the other side until golden brown everywhere.
  9. Remove from oil and drain on paper towel.
  10. Serve immediately with lemon wedge.
  11. Serves 1.

Creamy Mushroom Sauce:

  • 2 large button/cremini mushrooms
  • ½ tbsp canola/vegetable oil
  • ½ tbsp unsalted butter
  • Pinch of sea salt
  • ¼ c white wine
  • ¼ c 35% cream
  • ½ c demi glace

Directions:

  1. Slice mushrooms thinly.
  2. Over medium heat, melt butter into canola oil to prevent browning too early.
  3. When butter begins to foam, add mushrooms.
  4. Fry mushrooms until golden.
  5. Add pinch of salt.
  6. Pour in white wine and reduce until pan is nearly dry.
  7. Add cream and demi glace.
  8. Whisk until homogenous.
  9. Reduce over medium heat until thick.
  10. Serve immediately by pouring over schnitzel.
  11. Serves 2.