Christy Carlson Romano & Brendan Rooney take us to Germany with homemade Schnitzel, Käsespätzle, & Lebkuchen.
Schnitzel
Ingredients
2 lbs boneless pork chops trimmed and sliced into 1/2″ thick cutlets
1/3 cup all-purpose flour
1 Tbsp garlic salt or sub with equal parts salt and garlic powder
1/2 tsp paprika
1/2 tsp black pepper freshly ground
3 large eggs
2 cups panko bread crumbs
Olive oil canola oil or any high heat cooking oil to sauté
Lemon wedges to serve don’t skip the lemons!
Instructions
1.Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). 2.Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
3.Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
4.Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
5.Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness – juices should run clear. Serve with lemon wedges, or ranch for children.
Käsespätzle
Ingredients
Spätzle
4 1/2 cups flour, (all purpose)
2 tsp salt
1/4 tsp nutmeg
1 tbsp each fresh thyme and parsley, finely chopped (optional)
6 large eggs, beaten
1 1/2 cups whole milk
Käsespätzle
5 cups cooked spätzle
1 tbsp sunflower or other cooking oil
1 large onion, finely sliced
3 tbsp butter, divided
3 cups cheese such as Emmentaler or Gruyere (half and half mix recommended), | about 20 oz of cheese
1 bunch chives , finely chopped, for garnish
INSTRUCTIONS
Spätzle
1.In the bowl of a stand up mixer equipped with the dough hook add the flour, salt, nutmeg and herbs. Combine well and form a well in the middle.
2.Add the beaten eggs, then the milk. Turn on the mixer on medium and let mix for 16 to 20 minutes.
3.The dough will begin pulling off from the sides of the bowl but still be quite sticky. Look for tiny air bubbles to begin forming on the surface. You may need to mix for an extra minute or two until you observe bubbles.
4.Boil about 2 quarts of water (with a pinch of salt) and place your spätzle dough maker above the pot with the water. Load with dough and slide back and forth or press to squeeze the dough through and form the spätzle noodles.
5.Once the spätzle begins to float to the surface, scoop with a large spider or skimmer spoon and transfer to a colander placed inside a bowl (for drained water to collect). Continue process until you make all the dough into spätzle. Rinse the spätzle in the colander with running hot water and shake off any excess water.
KÄSESPÄTZLE
1.In a large pan heat the oil and saute the sliced onion until it begins to turn light brown in color. 2.Add a little water occasionally to keep it from burning. Continue until completely browned. Transfer to a dish and let cool down.
3.Turn oven on to 400 F.
4.Melt 1 1/2 tbsp butter in a pan over medium-high heat and toss about 2 1/2 cups of cooked spätzle in it. Cook for about 2 minutes until slightly browned.
5.Transfer the browned spätzle to a casserole dish (about 9 x 13 inches large) and form an even layer. Cover with half the shredded cheese.
6.Brown more spätzle following the above steps, add it on top of the cheese layer and then add the rest of the cheese.
7.Bake for 10 minutes, take out of the oven and garnish with the sauteed onions and chives. Serve.
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It’s The Schnitzel | Season 1 Ep. 7 | BUCKET LIST BISTRO
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