Wednesday, January 5, 2011

The Nom Report - Episode 8, Schnitzel and Spaetzle

This wasn't really an experiment, as Regina has made this dish numerous times.  But it's tastiness needs to be shared, plus we got to play with a new toy.  Regina grew up with Swabian Spaetzle made by her father, and most of her efforts to make it resulted in "It's just not the same."  So she switched to Bavarian Spaetzle in an attempt to find something just as yummy that didn't taste like a pale imitation of her father's.  For Swabian Spaetzle, the dough is thicker and pieces are chopped or scraped off into the boiling water.  For Bavarian spaetzle, the dough is more like a batter, and is meant to be pushed through a collander.  That part is always a little tough, because Regina didn't have a collander with big enough holes.  However, for Christmas, she got a shiny new food mill that could operate as a spaetzle press.
And it worked marvelously:

Then Kami and Regina made the schnitzel and continued our tradition of dirtying every dish in Regina's kitchen and making a huge mess:
But in the end, we got to eat this:
And it was delish.  Actually, we forgot to make the usual sauce with it and had to whip up a quick sour cream gravy.  It worked, but the sauce we normally make is better.

Bavarian Spaetzle:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 3/4 cup milk
  • 1 onion, chopped
  • 1 stick butter
Combine the flour and salt.  Mix in eggs and milk until smooth.  This should not be as thick as bread dough, or as thin as batter.  Place batter in a press or collander and push the batter through the holes into boiling water.  Cook about 3-4 minutes, depending on how thick your noodles are (they'll start floating).  Taste one, and it shouldn't taste doughy.  Scoop noodles out with a slotted spoon and place in a bowl with a tablespoon of butter to keep them from sticking.  When all the noodles are done (you have to do them in batches), melt a stick of butter in a large saucepan.  Add the onion and cook until the onions are translucent.  Add the spaetzle and saute, stirring and flipping the noodles to keep them from overbrowning.  When most of the noodles are lightly browned and a little crispy, remove pan from heat and serve.

Pork Schnitzel
  • 4-6 boneless pork cutlets
  • 1/2 cup all-purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1/4 cup milk
  • 1-1/2 cups dry bread crumbs
  • 2 teaspoons paprika
  • 6 tablespoons vegetable oil
  • 1-1/2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream (We never use this much, probably closer to 1/3 cup)
  • Flatten pork cutlets to 1/4-in. thickness. In a shallow bowl, combine the flour, seasoned salt and pepper. In another bowl, beat eggs and milk. In another bowl, combine bread crumbs and paprika. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.

  • In a large skillet, cook pork in oil, a few pieces at a time, for 3-4 minutes per side or until meat is no longer pink. Remove to a serving platter; keep warm.

  • For sauce, pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Pour over pork.

  • Kami is always a fan of this dish, and it reheats very well.

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