6-8 pork loin cutlets
1 1/2 cups flour
2-3 eggs beaten
1 1/2 cups bread crumbs
3 sheets of wax paper (about 2 ft. long)
Take one slice of pork meat at a time
and place it on one side of a sheet of wax paper. Fold over the wax paper other side onto the top of the meat. With a meat pounder, pound the meat until it's very thin (about 1/8" thick)
Gently remove the top wax sheet and set meat aside
until they're all done
Heat about 1/2 - 3/4 cup oil until hot
In the meantime, prepare the flour, eggs and bread crumbs. Place them each in their own container. I find that pie plates are a perfect size and height for dredging. Dredge each slice one at a time into the flour, egg, bread crumbs and
then carefully add to hot oil. Fry both sides for about 5 minutes.
Place the cooked pork on a platter with paper towels to drain excess oil
Once all the frying is done, place the platter of Schnitzel in a warm oven (about 175 degrees F). Reserve the drippings for later.
SPAETZLE (German Noodles)
2 1/4 cup sifted all-purpose flour
1/2 tsp salt
1 cup milk
Mix flour and salt, add eggs and milk. I made a mistake by trying to use this handheld mixer. It didn't work as the mixture was too tough for it. I used my faithful rubber spatula instead and it worked a whole lot better.
Stir until smooth. This can be a little tough and difficult to stir because it's so thick and pasty but that's okay. It's supposed to be like that.
This folks, is an authentic, Spaetzle maker. I've had it for over 20 years. We bought it while living in Germany when my husband was stationed there. Nifty gadget, wouldn't you say??
It fit's perfectly on my pot. It's like they were made for each other :) If you don't have a Spaetzle maker, I'm told you can use a colander along with a rubber spatula (google it and you'll find an array of updated makers)
Over boiling water, squeeze mixture through Spaetzle maker
Carefully hold red handle with one hand and with the other hand hold onto the cupbox that holds the mixture and slide back and forth. Mixture will squeeze through the holes and fall into the boiling water. (My one hand wasn't holding onto the handle only because I was taking the picture).
Allow noodles to boil for 2 1/2 minutes until they float to the top
With a large slotted spoon, scoop out the noodles that have floated to the top. Shake of excess water and place in a large bowl.
16 oz. Sour cream
2-3 tsp onion powder
Drippings from the cooked Schnitzel
Drain all but about a 1/4 cup of the drippings. Heat to med-low and pour in the whole container of sour cream, add the onion powder. Stir and warm thoroughly. Salt to taste.
Serve the sauce over the Schnitzel and Spaetzle. Ist gut!
We moved into our new home around eight months ago and I think because of the move, I lost my original Schnitzel and Spaetzle recipe. My good friend Daphnee originally gave it to me when we were "military wives" back in Germany and I kept it all these years until now. I was able to email Daphnee to ask her for the recipe and as always, she came through in no time. The only thing she didn't send was the Spaetzle sauce so I had to 2nd guess the ingredients. I remember the sour cream and onion powder but I feel like there's one more ingredient missing. I wanna say it's worchestershire sauce but I'm not positive. So I concocted what I think was the sauce and it came pretty close to it, it's still bugging me though that something's not righ I just can't seem to pinpoint it. I hope I do find my original recipe, I'm so sad without it.
Anyway, I ended up making a recipe and half of the Spaetzle because I was feeding six people including two meat and potatoes men. As you can see, I didn't use any lemons because I didn't have any. I also didn't have bread crumbs so I ended up using "shake and bake". Yea, not very authentic but oh well. The family still loved it and ......it's all gone.
I rarely ever make this recipe in the summer time only because you really put in a good workout when making the Spaetzle. But we were all in the mood for it and the workout was well worth it :)
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