Schnitzel Over Buttered Spätzle with Sweet + Sour Cabbage

Name: Schnitzel Over Buttered Spätzle with Sweet + Sour Cabbage
Yield: 2 serving
Ingredients: 2 tablespoons unsalted butter; 4 heaping cups shredded purple cabbage; ½ green apple, peeled, cored and shredded (using large holes on box grater); ⅓ cup apple cider vinegar; ¼ cup sugar; 2 ½ tablespoons water; 2 teaspoons salt; ¼ teaspoon black pepper; pinch ground clove; 2 (6 ounce) boneless pork chops, pounded until 1/4” thin; 1 cup all-purpose flour; 3 large eggs, well beaten; 2 cups panko breadcrumbs; salt and pepper to taste; 2 tablespoons extra virgin olive oil; 1 tablespoon unsalted butter; 1 ½ cups all-purpose flour; ½ teaspoon salt; 2 large eggs; ⅔ cup whole milk; 1 tablespoon unsalted butter, melted and cooled (plus 2 tablespoons); ½ head roasted garlic, cloves removed and mashed to a paste; 1 teaspoon extra virgin olive oil; 2 tablespoons minced shallots; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 12 ounces unsalted chicken or vegetable stock; salt and pepper to taste; pickled capers, drained; chopped flat-leaf parsley

User Reviews

4.8

27 reviews

Excellent

Servings
2
Calories
1966 kcal
Course
Dinner

Schnitzel Over Buttered Spätzle with Sweet + Sour Cabbage

Joelle Cantu

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Ingredients

Servings

sweet and sour cabbage

2 tablespoons unsalted butter
4 heaping cups shredded purple cabbage
½ green apple, peeled, cored and shredded (using large holes on box grater)
⅓ cup apple cider vinegar
¼ cup sugar
2 ½ tablespoons water
2 teaspoons salt
¼ teaspoon black pepper
pinch ground clove

pork schnitzel

2 (6 ounce) boneless pork chops, pounded until 1/4” thin
1 cup all-purpose flour
3 large eggs, well beaten
2 cups panko breadcrumbs
salt and pepper to taste
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter

buttered spätzle

1 ½ cups all-purpose flour
½ teaspoon salt
2 large eggs
⅔ cup whole milk
1 tablespoon unsalted butter, melted and cooled (plus 2 tablespoons)

roasted garlic gravy

½ head roasted garlic, cloves removed and mashed to a paste
1 teaspoon extra virgin olive oil
2 tablespoons minced shallots
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
12 ounces unsalted chicken or vegetable stock
salt and pepper to taste

garnish

pickled capers, drained
chopped flat-leaf parsley
Lemon wedges

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Instructions

For sweet and sour cabbage: Place a medium pot over medium heat and melt butter. Add remaining ingredients, stirring well to coat shredded cabbage evenly. Lower heat to medium-low and cook for about 1 hour, stirring occasionally, or until cabbage has cooked down and liquid thickens slightly. (If mixture begins to get dry, add 1 tablespoon of water at a time, as needed). Set aside and keep warm.
For spätzle: In a medium bowl combine flour and salt and whisk together. In a small bowl combine eggs, milk and melted butter and whisk together. Pour egg mixture into flour mixture and whisk together until smooth (batter should be thick).
Fill a large pot with water and place over high heat. Once water comes to a boil, add small handful of salt.
Using a spätzle maker, or colander with wide holes, add 1 cup batter and push batter through holes into the boiling water. Boil spätzle for 3 to 4 minutes or just until spätzle floats.
Using a slotted spoon, drain and transfer spätzle to a large bowl and repeat until all spätzle has been made.
Place a large skillet over medium-high heat and melt remaining 2 tablespoons butter. Add spätzle and cook, stirring gently, for 4 to 5 minute, until lightly browned and slightly crisp. Season with salt and pepper, gently toss together and set aside. Keep warm.
For schnitzel: Generously season pounded pork chops with salt and pepper on both sides. Dredge each pork piece in the flour and shake off any excess. Dip each flour covered pork piece into the beaten eggs, until fully covered.
Finish each pork piece by dipping them in the breadcrumbs until fully coated, shaking off any excess.
Season each coated pork piece with salt and pepper.
Fill a large skillet with about ¼ inch oil and set over medium-high heat.
Carefully place two of the breaded pork piece into the skillet and lower the heat to medium. Pan fry for 4 to 5 minutes or until browned and crisp.
Flip and continue to pan fry for another 3 to 4 minutes or until each pork cutlet is well browned and just cooked through. Remove from the skillet, onto a cooling rack and lightly season with salt and pepper. Keep warm.
For gravy: Place a saucepan over medium heat and melt butter. Add shallots and sauté for 3 to 4 minutes. Add flour and half of roasted garlic paste and whisk together for 1 to 2 minutes. Slowly whisk stock into the mixture and continue to whisk until smooth and the gravy has thickened enough to coat the back of a wooden spoon. Season with salt and pepper. Stir in the remaining roasted garlic paste and keep warm.
To assemble: Divide spätzle between 2 dinner plates and top each with schnitzel. Add a generous portion of sweet and sour cabbage to each plate. Spoon gravy over schnitzel and top each with a few pickled capers and chopped parsley. Serve with lemon wedges.

Nutrition Information

Show Details

Calories 1966kcal (98%) Carbohydrates 211g (70%) Protein 87g (174%) Fat 84g (129%) Saturated Fat 35g (175%) Cholesterol 740mg (247%) Sodium 3730mg (155%) Potassium 1508mg (43%) Fiber 9g (36%) Sugar 40g (80%) Vitamin A 1947IU (39%) Vitamin C 6mg (7%) Calcium 336mg (34%) Iron 14mg (78%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 1966 kcal

% Daily Value*

Calories	1966kcal	98%
Carbohydrates	211g	70%
Protein	87g	174%
Fat	84g	129%
Saturated Fat	35g	175%
Cholesterol	740mg	247%
Sodium	3730mg	155%
Potassium	1508mg	32%
Fiber	9g	36%
Sugar	40g	80%
Vitamin A	1947IU	39%
Vitamin C	6mg	7%
Calcium	336mg	34%
Iron	14mg	78%