Hi all! We’re back after a week hiatus from the blog. Both Teri and I have been super busy on the freelance side of things for the past few weeks so we made the decision to take a little blog breather and it was really nice and much needed. It’s so easy to get burnt out on all this stuff, so taking a little break every now and then is always a great way for us to ‘reset’, to ensure the content we’re producing is thoughtful and not rushed through. We’re excited to be back with some new fall-inspired, cozy recipes! Yes, we’re totally over summertime over here and can’t wait for chilly weather to make its way over to us. Unfortunately (for those of us living in LA) we’re going to have to wait just a few weeks more. It’s a real bummer, but we’re not letting that stop us from getting a jumpstart on some chilly wether, comfort foods! Today we have one of my faves, Schnitzel with Buttery Spätzle and Sweet and Sour Cabbage!
I love this meal so much. It’s a bit of a gut puncher, sure, but also really worth it. Plus, the sweet and sour cabbage compliments the rest of the (rich and hearty) meal really well. Although there are multiple components involved in this recipe, each component is pretty simple to make and some stuff can be made ahead of time; i.e. the spätzle and cabbage….and even the gravy! This is a great ‘family’ meal to make and enjoy over the weekend, or if you happen to find some time during the week. Enjoy! xx, Jenny
Schnitzel Over Buttered Spätzle with Sweet + Sour Cabbage
INGREDIENTS
sweet and sour cabbage
- 2 tablespoons unsalted butter
- 4 heaping cups shredded purple cabbage
- ½ green apple, peeled, cored and shredded (using large holes on box grater)
- ⅓ cup apple cider vinegar
- ¼ cup sugar
- 2 ½ tablespoons water
- 2 teaspoons salt
- ¼ teaspoon black pepper
- pinch ground clove
pork schnitzel
- 2 (6 ounce) boneless pork chops, pounded until 1/4” thin
- 1 cup all-purpose flour
- 3 large eggs, well beaten
- 2 cups panko breadcrumbs
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
buttered spätzle
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- ⅔ cup whole milk
- 1 tablespoon unsalted butter, melted and cooled (plus 2 tablespoons)
roasted garlic gravy
- ½ head roasted garlic, cloves removed and mashed to a paste
- 1 teaspoon extra virgin olive oil
- 2 tablespoons minced shallots
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 12 ounces unsalted chicken or vegetable stock
- salt and pepper to taste
garnish
- pickled capers, drained
- chopped flat-leaf parsley
- lemon wedges
INSTRUCTIONS
- For sweet and sour cabbage: Place a medium pot over medium heat and melt butter. Add remaining ingredients, stirring well to coat shredded cabbage evenly. Lower heat to medium-low and cook for about 1 hour, stirring occasionally, or until cabbage has cooked down and liquid thickens slightly. (If mixture begins to get dry, add 1 tablespoon of water at a time, as needed). Set aside and keep warm.
- For spätzle: In a medium bowl combine flour and salt and whisk together. In a small bowl combine eggs, milk and melted butter and whisk together. Pour egg mixture into flour mixture and whisk together until smooth (batter should be thick).
- Fill a large pot with water and place over high heat. Once water comes to a boil, add small handful of salt.
- Using a spätzle maker, or colander with wide holes, add 1 cup batter and push batter through holes into the boiling water. Boil spätzle for 3 to 4 minutes or just until spätzle floats.
- Using a slotted spoon, drain and transfer spätzle to a large bowl and repeat until all spätzle has been made.
- Place a large skillet over medium-high heat and melt remaining 2 tablespoons butter. Add spätzle and cook, stirring gently, for 4 to 5 minute, until lightly browned and slightly crisp. Season with salt and pepper, gently toss together and set aside. Keep warm.
- For schnitzel: Generously season pounded pork chops with salt and pepper on both sides. Dredge each pork piece in the flour and shake off any excess. Dip each flour covered pork piece into the beaten eggs, until fully covered.
- Finish each pork piece by dipping them in the breadcrumbs until fully coated, shaking off any excess.
- Season each coated pork piece with salt and pepper.
- Fill a large skillet with about ¼ inch oil and set over medium-high heat.
- Carefully place two of the breaded pork piece into the skillet and lower the heat to medium. Pan fry for 4 to 5 minutes or until browned and crisp.
- Flip and continue to pan fry for another 3 to 4 minutes or until each pork cutlet is well browned and just cooked through. Remove from the skillet, onto a cooling rack and lightly season with salt and pepper. Keep warm.
- For gravy: Place a saucepan over medium heat and melt butter. Add shallots and sauté for 3 to 4 minutes. Add flour and half of roasted garlic paste and whisk together for 1 to 2 minutes. Slowly whisk stock into the mixture and continue to whisk until smooth and the gravy has thickened enough to coat the back of a wooden spoon. Season with salt and pepper. Stir in the remaining roasted garlic paste and keep warm.
- To assemble: Divide spätzle between 2 dinner plates and top each with schnitzel. Add a generous portion of sweet and sour cabbage to each plate. Spoon gravy over schnitzel and top each with a few pickled capers and chopped parsley. Serve with lemon wedges.
Did you make this recipe? We want to see!
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I am European but I have never heard of and os have I seen sour cabbage with a Schnitzel.
Outstanding recipe – authentic and delicious! I made the cabbage on day 1 and everything else the next day. Doubled the recipe so I’d have leftovers and it turned out fantastic, but we do have a ton of spatzle left over, so next time I won’t double that part of the recipe. I also cooked the schnitzel in air fryer for a leaner approach and it was delicious. Followed the directions, but just cooked it in the air fryer at 400 degrees for 8 minutes and it came out perfect.
This recipe sounds great! Could I make the spätzle ahead of time? How well does it keep overnight?
Yes! It holds just find overnight. I would just run the spatzle until cold water for a few minutes after it’s boiled, before storing in the refrigerator. Then wait to sauté it until you’re ready to serve it.
Came out wonderful! I didn’t have Panko and ended up using corn Chex mix came out pretty good
Whoa, corn chex! That sounds amazing!
Really really tasty. It was my first time making (or eating) spätzle, but it was all delicious. Just a heads up though, if you multiply the recipe, make less spätzle than schnitzel and gravy. I made everything x8 (we had guests) and while both the schnitzel and the gravy were just the right amount, we now have about 18 tons of spätzle left over. But flavor wise, just perfect.
So glad you enjoyed it! Thanks for the tip on multiplying the recipe!
Just made this entire meal tonight. Added German cucumber salad with cream horseradish, sour cream a dill. Only change I made was using crushed Ritz crackers instead of Panko. Fantabulous! Everything here, as always, was spot on! The gravy…umm um um. What a great fall meal!
This looks so delicious!
Definitely making it