Tuesday, February 3, 2009

Spaetzle and Schnitzel...Yum:)


I had been craving this meal for a few weeks now and at last I did it. I first had Spaetzle while visiting friends down in Texas. I was intrigued by the little noodle and went out and bought myself a spaetzle maker right away. It kind of looks like a grater with a feed chute attached. Spaetzle originates from regions in Germany, Austria, Switzerland etc. It is a dough made from egg, flour, salt, and milk or water. The dough may be made thick enough to cut or more like a batter and formed using a maker like I have or something like a potato ricer. It is very very quick, easy and inexpensive to make and makes for a nice easy side dish any day of the week. It should be served right away which is not difficult since it only takes minutes to cook. I always make them when I make Schnitzel....so this was our meal. Not super low in fat.....but a comfort food that is pretty darned kid friendly. Sorry the vegetable does not offer a lot of colour contrast....but it was quick and it's one of Ike's favourites!

Schnitzel

6 fast fry (thin cut) center cut pork chops
3/4 cup flour
2 eggs beaten with 1tbsp water
1 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp parsley
1/4 tsp garlic powder

You'll need 3 pie plates or similar dishes for holding the breadcrumbs, flour, and egg wash. Season bread crumbs with all seasonings and set aside in one of the pie plates. Pound each chop flat with meat mallet until each one is a little less than 1/4 inch thick. Dredge each chop into the flour to cover both sides with a light coating. Shake any excess away. Next dip into the egg wash to cover all floured areas. Finally lay in the breadcrumb mixture patting crumbs onto all surfaces. Lay each coated chop on to a platter in a single layer covering with wax paper if necessary to start the next layer. Let set in refrigerator until ready to cook. It's good to give them a chance cool and let the crumb coating set up for at least 30 minutes. When you are ready to cook them, fill a frying pan with a little more than 1/4 inch of oil, and heat to medium to medium high heat. Cook on one side until the bottom is golden....about 2-3 minutes, then turn and cook the other side. Remove from pan and set on paper towel to absorb excess oil and keep in warm oven while cooking remaining chops. Serve with brown gravy. Traditionally I think this dish should use veal but I've always been happy with the way the pork turned out.....so that's what I use.

Spaetzle serves 3

1 egg, beaten
1 cup flour
1/2 cup milk
1/8 tsp salt
pinch nutmeg , dill, or garlic powder optional

Mix all together into a thick batter. Let sit one hour. If refrigerated, let come to room temperature before boiling. Set spaetzle maker over pot of rapidly boiling salted water. Fill hopper with batter. Slide hopper back and forth until all batter has run through the maker. Boil for 2 minutes after the noodles rise to the surface of the water. Pour through a colander to drain. Set aside in bowl with a tbsp of butter and toss. Also nice tossed with chopped onion fried in butter.

2 comments:

MamaMay said...

That does look yummy

Venom said...

Oh boy Little Red, my mouth is watering...

I came by from Swapbot for the blog exchange, ooh boy I can't wait to try some of your recipes! Here in mennonite country food is a REALLY big deal; spaetzle is a staple.

Venom