Schnitzel Over Buttered Spätzle with Sweet + Sour Cabbage

Schnitzel with buttered spaetzle with sweet and sour cabbage, lemon wedges and spoons.

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4.78 from 9 votes

Schnitzel Over Buttered Spätzle with Sweet + Sour Cabbage

Servings:

Calories: 1966kcal

Author: Teri & Jenny

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.

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