Tuesday
Oct212008
Wiener Schnitzel with Spaetzel
Tuesday, October 21, 2008 at 09:32AM
Perfect to try this month in celebration of Harvest Festival or Oktoberfest!
Allow two thin cut pork loins per person ( chicken can also be used, i.e. chicken tenders). Pound each piece of meat with a mallet until thin. Lay pieces of meat in a single layer on wax paper. Sprinkle each side with pepper, paprika, garlic salt, then flour. Dip each piece in an bowl in which you have mixed 1 egg with some water. Then press into fine bread crumbs. Repeat with each piece of meat and stack on a plate lined with wax paper. Let sit for at least 20 minutes.
While waiting to cook the meat, put on a large pot of water to boil. Mix together spaetzel and set aside.
1 1/2 c. flour
1/4 t. salt
1/4 t. ground nutmeg
2 eggs
1/2 c. milk
Mixture should be smooth but not runny, more like thick pancake batter.
Have your salads ready etc. Then fry the meat in hot vegetable oil, just enough to coat pan and keep meat from sticking.
Watch the heat, remember the meat is thin and will cook quickly. Keep warm on a serving platter. The water should be at a boil. Have a colander in the sink ready to drain the noodles. Put the dough through a spaetzel maker (if you do not have one, you can push the dough through the holes of an extra colander) into the boiling water. This will cook very quickly. It is done when it comes to the top of the water, usually by the time you get all the dough through it is ready to be drained. Toss with a little butter or make a gravy to which you have added marjoram flakes for an authentic flavor.
Serve hot.
Allow two thin cut pork loins per person ( chicken can also be used, i.e. chicken tenders). Pound each piece of meat with a mallet until thin. Lay pieces of meat in a single layer on wax paper. Sprinkle each side with pepper, paprika, garlic salt, then flour. Dip each piece in an bowl in which you have mixed 1 egg with some water. Then press into fine bread crumbs. Repeat with each piece of meat and stack on a plate lined with wax paper. Let sit for at least 20 minutes.
While waiting to cook the meat, put on a large pot of water to boil. Mix together spaetzel and set aside.
1 1/2 c. flour
1/4 t. salt
1/4 t. ground nutmeg
2 eggs
1/2 c. milk
Mixture should be smooth but not runny, more like thick pancake batter.
Have your salads ready etc. Then fry the meat in hot vegetable oil, just enough to coat pan and keep meat from sticking.
Watch the heat, remember the meat is thin and will cook quickly. Keep warm on a serving platter. The water should be at a boil. Have a colander in the sink ready to drain the noodles. Put the dough through a spaetzel maker (if you do not have one, you can push the dough through the holes of an extra colander) into the boiling water. This will cook very quickly. It is done when it comes to the top of the water, usually by the time you get all the dough through it is ready to be drained. Toss with a little butter or make a gravy to which you have added marjoram flakes for an authentic flavor.
Serve hot.
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