Schnitzel & Spaetzle
Servings: 4
Schnitzel
1 lb pork loin, trimmed
1/2 cup all-purpose flour
3 eggs, beaten
2 cups panko
3 tablespoons vegetable oil
Salt and pepper
Spaetzle
2 cup all-purpose flour
1/8 cup milk
3 eggs
1 teaspoon ground nutmeg
Pinch of salt and pepper
1 gallon hot water
Sauce:
1/8 dry white wine
1T fresh lemon juice
3T unsalted butter
1T chopped fresh parsley
Schnitzel Directions:
1. Slice pork into eight 1"-thick pieces.
2. Pound each piece with a meat mallet to desired thickness
3. Season with salt and pepper.
4. Place flour, eggs, and bread crumbs into three separate shallow dishes.
5. Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
6. Place breaded pork on a baking sheet or plate.
7. Heat oil in a large sauté pan over medium-high heat.
8. Sauté pork until golden brown, 2–3 minutes on each side.
9. Remove from pan and keep warm in a 200° oven.
Spaetzle Directions:
1. Mix together flour, salt, pepper, eggs and nutmeg.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook about 5 minutes. Drain well.
Sauce Direction:
1. Deglaze schnitzel pan with wine
2. Add lemon juice and simmer 3 minutes.
3. Off heat, whisk in butter.
4. Stir in parsley; spoon sauce over medallions and sauté spaetzle briefly in some sauce as well.
Obviously these recipes are very Oktoberfest inspired. One of my favorite Oktoberfest beers comes from one my favorite breweries: Leinenkugel Oktoberfest. Wisconsin knows German beers and it doesn’t get more German then a fall Märzen, Oktoberfest beer. This is medium bodied with a strong malty taste with a slight caramel sweetness.
