#1 Schnitzel und Spätzle: An amazingly simple German meal

Schnitzel und Spätzle: An amazingly simple German meal 

Spätzle (for 4 persons)

Ingredients

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon ground nutmeg

2 large eggs

1/4 cup milk

3 tablespoons unsalted butter

2 tablespoons minced fresh chives (scnhittlauch)

Directions

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Schnitzel

I use pork loin roasts that I get from Costco, and then slice into inch-thick cutlets.  These are then pounded flat, pounded thin.  Then comes the breading.

I use three wide, shallow bowls for this next bit: one with flour, one with bread crumbs (I bought a box from the local grocery store, specifically for breading), with these breadcrumbs I add in spices as well. Salt, pepper, cayenne, whatever you’re into.  In the third bowl beat one egg with a tablespoon of water.

Take your cutlet and roll it in the flour, covering completely, then dip in the egg mixture, covering completely.  Transfer to the bread crumbs and, once again, cover completely.

Pour vegetable oil in a skillet and heat over medium-high.  Add the breaded cutlets and fry until golden brown. (Or darker if you like that)

Heat a large non-stick frying pan; add oil, and cook schnitzels for 3-4 minutes on each side until golden brown. Serve with warm spaetzle and lemon wedges.

lemon wedges to serve



it was really good, here a photo of my result

Sophi