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:
- Put water and ½ tsp salt on to boil.
- 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.
- Gently press dough into boiling water with ricer or colander and cook 30-40 seconds.
- Remove from pot and spread out over flat plan. Coat with oil to prevent sticking.
- 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:
- Whisk eggs with salt and pepper and pour into wide, flat container.
- In 2 more separate containers, do so with the flour and breadcrumbs.
- Add oil to large non-stick pan and place over medium heat.
- Pound the pork flat between cling film or plastic bag.
- Coat in flour, then the seasoned egg, then the breadcrumbs.
- Test the heat of the oil by sprinkling in a couple breadcrumbs. If they bubble immediately, the oil is hot enough. Add schnitzel.
- As it cooks, continuously agitate pan to cover completely with oil to allow for even cooking and a “fluffy” texture.
- When the edges turn golden, flip the schnitzel over and repeat with the other side until golden brown everywhere.
- Remove from oil and drain on paper towel.
- Serve immediately with lemon wedge.
- 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:
- Slice mushrooms thinly.
- Over medium heat, melt butter into canola oil to prevent browning too early.
- When butter begins to foam, add mushrooms.
- Fry mushrooms until golden.
- Add pinch of salt.
- Pour in white wine and reduce until pan is nearly dry.
- Add cream and demi glace.
- Whisk until homogenous.
- Reduce over medium heat until thick.
- Serve immediately by pouring over schnitzel.
- Serves 2.