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Gourmet Schnitzel and Spaetzle

Customary German Gourmet Schnitzel (Schweineschnitzel) and Spaetzle

This is a first, for us at 89 Prime. A guest article coming all the way from Germany!!  Linda, our Gourmet German Chef, gave us the rundown on Schnitzel with her background, her recipes, procedure, and all! Note: There are affiliate links within this article. Click here for full disclosure.

KitchenAid at Target

Hooked

The first time I had schnitzel, I was visiting Germany as a teenager.. Hooked!

The cafeteria had numerous forms of it to decide on and I had no clue what it was, nor did I do know the variations between all. There are a lot. I was told the most stylish was the Weinerschnitzel.. Figured stylish was a good place to start!

The meat was breaded and cooked to make a wonderfully crisp exterior and packs it with lots of flavor. Succulence in that it’s very arduous to resist. After my first experience there was no going back! Ordered as many alternative types of schnitzel as I could.

Many Americans associate schnitzel with “Wienerschnitzel” due to the hotdog and burger chain in the States. Wienerschnitzel is really a geographically protected term. Note that German style tends to be made with pork, for Austrians it’s usually veal. Specific meats aside, the technique of breading and cooking skinny cuts of meat is attributed to the Romans from a long time ago.

Whether it’s Schweineschnitzel or Wienerschnitzel, once it’s utterly breaded, deep-fried, and crisp, practically everybody falls in love! Plus, you’ll be able to make it perfectly in your own kitchen.

Schnitzel

Schnitzel

For some reason, I tend to settle on recipes that involve creating alimentary paste or dough. Many of the finer recipes from around the world are created with those elements. In any case, it’s a fairly straightforward process..

Here is what you’ll need (serves four to six):

1 – 1 1/4 Pounds of Pork or Veal
1 Cup of Breadcrumbs
2 Whole Eggs
1 Ounce of Whole Milk
1 Teaspoon of Chopped Parsley
½ Teaspoon of Salt
½ Cup of all Purpose Flour
¼ Teaspoon of Pepper
3 – 4 Tablespoons of Parmesan Cheese (grated).
¼ Teaspoon of Nutmeg (optional)

It’s best to have skinny and slim items of pork, or any sort of meat you choose. This enables them to become tender on the skin while not burning, yet grilled through the center. My personal preference is boned pork chops and pound the meat right down to about 1/4 of an inch. with a meat tenderizer.

For the dredging station, the essential ingredients include a plate for the flour, salt and pepper, a bowl for the lightly-beaten egg, and a separate plate for the breadcrumbs. Use one hand to dredge the pounded pork through the flour. Shake off any excess. Then use the opposite hand to dip the pork within the milk tub. Again, shake off any excess.

Then dredge the pork within the breadcrumbs to coat the skin. Shake to get rid of any excess crumbs. You don’t need to gain any additional crumbs. It’s ideal to be coated one time and make sure there is no excess.

Add the pork to the heated oil and cook till it’s bronzed on each side. Heat half inch to one inch of canola or edible fat in an exceedingly medium cooking pan till it reaches 325 degrees. It’s best for the oil to stay at 325 degrees, thus it cooks the pork equally while not burning the crumbs.  Also, the breading will not absorb an excessive amount of oil. You are on your way to an ideal piece of schnitzel!

When the pork has been deep-fried on each side, place it on a plate lined with paper towels and allow it to sit for a few minutes. Now, if you’re consuming the schnitzel and spätzle at the same, you’ll need to load the buttery (or cheesy) spaetzle onto the plate.  Then, place a bit of the schnitzel on high and garnish with a sprig of parsley and a slice of lemon.

You say Spaetzle, I say Spätzle
Spaetzle

Spätzle is a known German egg noodle from the Baden-Württemberg region of southwest Deutschland. It’s slightly denser than most are accustomed to. Therefore the noodles are formed with hand, resulting in them looking more like dumplings. I personally enjoy the chewy, dense texture.

Here is what you’ll need (serves four to six):

1 Cup of all-purpose flour
2 Whole Eggs
½ Teaspoon of Salt
¼ Teaspoon of Pepper
2 Tablespoons of Butter
2 Tablespoons of Chopped Parsley or Chives
1 Gallon of Simmering Hot Water
¼ Cup of Whole Milk (optional)
½ Teaspoon of Nutmeg (also optional)

For the spätzle, we simply need to form it properly. Mix the flour, salt, and nutmeg (if you prefer it) in a giant bowl. then add the crushed eggs and milk. If you do decide to use milk, simply add enough to get it moist.  Do not drown it.

I use my Kitchen Aid to combine the dough. Simply attach the dough hook and run on speed two for about five minutes and you’re done. All dough edges form during a brief resting period, therefore it’s best to let this one sit for around 15 minutes.

To Spaetzle Maker or not to Spaetzle Maker.

It’s not a must, however it will make it more bit easier. There are one or two choices. The Norpro Spaetzle Maker is my tool of choice, for creating the noodles. Otherwise you will use a Spaetzle lid and hand tool, which might be placed directly over the pot of boiling water.

If you’re innovative, you’ll be able to create the noodles using some common kitchen utensils. A colander with giant holes, a cheese kitchen utensil, or a slotted spoon would all work. Doing it this way could leave the dumplings looking a bit different, yet will not change the taste.

Then..

I finish up using a decorator bag with a little tip and simply compressing and cutting the dough into the water. If you don’t have any of these things around, simply get inventive. Something with holes that you can squeeze the dough through can work. You can also roll out the dough into skinny threads and cut them.

Use close to boiling water for three minutes. The dough will rise to the top once it’s done. If you cook it too long, it may develop a tougher and dry consistency. Once you take it out of the water, it’s time to drain it. Then, either run it underneath cold water or submerge it in an ice tub to prevent the change of state. You’ll be able to then either sauce it up with some butter, add cheese thereto, or maybe place it within the refrigerator or deep-freeze for later.

There are plenty of ways in which to serve spätzle. It often depends on what you’re serving it with as well as personal preference. I simply toss some butter and parsley and served aboard the schnitzel. Add the spätzle to a frying pan with some liquefied butter and toss to coat. Simple and easy.  Do not be afraid to add cheese and other additions.

And that is that! Hopefully you enjoyed this read, and it sparked some new ideas.

Thank you for reading,

89 Prime Germany!