Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage
Before diving into the delicious details of schnitzel over buttered spätzle with sweet and sour cabbage, let's consider what to enjoy alongside this dish. A classic German lager pairs beautifully, enhancing the flavors without overpowering them.
Equipment
- Bowl
- pan
Ingredients
For Sweet and Sour Cabbage:
- 4 heaping cups shredded red cabbage
- ½ green apple peeled and grated
- 2 tablespoons unsalted butter
- ⅓ cup apple cider vinegar
- ¼ cup granulated sugar
- 2 ½ tablespoons water
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- Pinch of ground cloves
- ½ teaspoon ground ginger
For Pork Schnitzel:
- 2 6-ounce boneless pork chops, pounded to ¼-inch thickness
- 1 cup all-purpose flour
- 3 large eggs lightly beaten
- 2 cups panko breadcrumbs
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon smoked paprika
- For Buttered Spätzle:
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 large eggs
- ⅔ cup whole milk
- 1 tablespoon unsalted butter plus 2 tablespoons
- 1 teaspoon freshly grated nutmeg
For Roasted Garlic Gravy:
- ½ head roasted garlic mashed
- 2 tablespoons minced shallots
- 1 teaspoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 12 ounces unsalted chicken or vegetable stock
- Salt and pepper to taste
- 1 teaspoon fresh thyme leaves
Garnish:
- Chopped flat-leaf parsley
- Pickled capers
- Lemon wedges
- 1 teaspoon toasted breadcrumbs
Instructions
Step 1: Prepare Sweet and Sour Cabbage
- Melt the Butter: In a large pan over medium heat, melt the butter. You want it bubbly and ready.
- Add the Cabbage and Apple: Toss in the shredded cabbage and grated apple. Stir this mixture as it wilts down, getting those marvelous flavors mingling.
- Season the Cabbage: Add apple cider vinegar, sugar, water, salt, pepper, ground cloves, and ginger. Mix well. Let it simmer for about 15-20 minutes, or until the cabbage is tender but still vibrant in color.
Step 2: Make the Spätzle
- Combine Ingredients: In a bowl, mix the flour and salt. In another bowl, whisk together the eggs and milk. Gradually combine wet into dry, stirring until a thick batter forms.
- Boil Water: Bring a large pot of salted water to a boil.
- Create Spätzle: Use a spätzle maker, colander, or a large spoon to drop the batter into the boiling water. Cook for about 2-3 minutes or until they float.
- Butter It Up: Drain the spätzle and toss with melted butter and freshly grated nutmeg. Set it aside.
Step 3: Fry the Schnitzel
- Prep the Pork: Season the pork with salt and pepper. Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with smoked paprika.
- Coat the Pork: Dredge each pork chop in flour, dip in egg, and coat with breadcrumbs, pressing to stick.
- Heat the Oil: In a frying pan, heat olive oil and butter over medium-high heat.
- Fry the Schnitzel: Fry the pork chops for about 3-4 minutes per side, until golden brown. Drain on paper towels.
Step 4: Make the Gravy
- Sauté Shallots: In the same pan, sauté shallots in olive oil until soft.
- Create Roux: Add butter and flour, stirring to create a roux. Cook for about a minute to remove the raw flour taste.
- Add Stock and Garlic: Gradually whisk in the stock and mashed garlic. Season with salt, pepper, and thyme. Let it simmer until slightly thickened.
Notes
- Pound Evenly: Ensure the pork is pounded evenly for consistent cooking.
- Season Generously: Don’t skimp on seasoning at each stage, from the schnitzel to the spätzle.
- Use Fresh Ingredients: Fresh cabbage and apples will elevate the flavor.
- Don’t Rush the Cabbage: Allow enough time for the cabbage to cook down and soften.
- Make Ahead: You can prepare components in advance and heat them up when ready to serve.
Nutrition
Calories: 800kcalCarbohydrates: 60gProtein: 35gFat: 30gFiber: 5g
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