German Feast Extravaganza

I just realized I forgot to tell you about the German feast I made on Jan. 5, 2011.  Both new recipes turned out great.  I modified the traditionally German Spaetzel by ending it with an Italian twist.  A very rich and creamy mushroom sauce.  I can't wait to try the Spaetzel again using a more traditional sauce.  It was so easy but I do have a Spaetzel machine that I purchased in Germany which may have made it even easier.  I reciently found one at Chefs Catalog, Item# 26600 for $19.99. 

I served the Schnitzel with Spaetzel in mushroom cream sauce and Lemon broccoli with a nice Merlot.  Wonderful weeknight dinner. 

One of the best things I realized is that the 1" pork chops I purchase at Costco can be cut in half (width wise) and it is plenty for two of us.  So going forward I will freeze the pork chops individually because one chop is enough for two when you cut it this way.  Money saved!

PORK SCHNITZEL

2 (1 inch thick) boneless pork chops
Sprinkle of salt and pepper

Mix in first pie plate:
½ C. flour
¼ t. salt
¼ t. pepper
Mix in second pie plate:
1 egg, beaten
¼ C. milk
Mix in third pie plate:
1 ¼ C. whole wheat bread crumbs (see note)
½ t. salt
½ t. pepper

Trim any fat from sides of pork chop. Slice each pork chop in half, width wise, to create four ½ inch pork chops. Sprinkle both sides with salt and pepper. Beat egg and milk in one pie plate. In another fill with flour, salt and pepper and the third fill with bread crumbs, salt and pepper. Pound pork chop between two pieces of plastic wrap till ¼ inch thick. Dredge in flour, shaking off any excess, then egg mixture and then press into bread crumbs. Place on a wax paper lined plate and store in refrigerator for 10 minutes or until ready to fry. Fry about 3 minutes per side. Remove cutlets and place in a 250˚F oven.

Note: Grind the ends of french bread and freeze them instead of purchasing processed breadcrumbs. It works out much better and you can use the type of bread you enjoy.

Serving Suggestions: Serve with Spaetzle in Cream sauce and broccoli with lemon.

SPAETZLE

1 C. flour
½ t. salt
¼ t. ground nutmeg
Dash white pepper
2 eggs
¼ C. milk

In a medium bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick but runny). In a Dutch oven or large sauce pot, bring water to a boil. Pour dough into spaetzle maker, spray with canola oil, place over boiling water. Add dough to the top bucket of the spaetzle maker and move back and forth over the grater piece. Small pieces of the dough will fall into the water. When they float to the top of the water they are done, about 2 minutes. Remove spaetzle with a slotted spoon and place in a bowl of ice water until ready to add to sauce. Toss with sauce of choice and serve.

Cream Sauce: Fry 4 strips bacon, drain grease. Add ½ onion, saute till translucent. Add 1 T. dijoneese, 1 T. butter, 8 oz. sliced baby bell mushrooms. Saute till cooked. Finish with ½ C. heavy cream. Add spaetzle. Serve. Try adding 1 T. capers.

Butter: Heat spaetzle with butter and Parmesan.

Notes: If you don’t have a spaetzle maker pour dough into a colander with large holes and press through with a wooden spoon or drop by teaspoonfuls into boiling water. Can also be used in soups. I am not usually a fan of nutmeg but with the cream sauce it was good and not overpowering.

Variation: Use chicken broth vs. water or half chicken broth and half water.