Pork Schnitzel with Spätzle & Mustard Sauce

By Andy Cooks · 60 min

Ingredients

Instructions

1. Whisk 250 g of the flour with ½ tsp salt. Add the milk and 3 eggs and mix until smooth, like mashed potatoes. Cover and chill for 1 hour.
2. Heat 2 tablespoons of olive oil in a pot. Sauté the onion, star anise, cinnamon and a pinch of salt for 2 to 3 minutes. Add the cabbage and cook until it has halved in size. Add the vinegar, stir, and set aside.
3. Butterfly the pork to 1 cm (⅜ inch) thick and season with salt and pepper.
4. Set up three dishes: the remaining 100 g of flour seasoned with fennel, salt and pepper; the beaten eggs; and the breadcrumbs. Coat each pork piece in flour, then egg, then breadcrumbs.
5. For the sauce, melt 2 tablespoons of butter, whisk in 1 tablespoon of flour for 1 to 2 minutes. Gradually add the stock, whisking until smooth. Stir in the mustard, season with salt, and set aside.
6. Boil salted water. Press the chilled dough through a spätzle maker or grater into the water. Cook 2 to 3 minutes until the spätzle float. Drain and cool on an oiled tray.
7. Fry the pork in oil over medium heat for 2 to 3 minutes per side, flipping until golden and cooked through (10 to 12 minutes total).
8. In another pan, melt butter and fry the spätzle until golden.
9. Stir the cream into the mustard sauce.
10. Plate the spätzle, cabbage and schnitzel, drizzle with the sauce and serve.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

OnionEggMilkCreamRed onionCabbageBreadcrumbFennel