Schnitzel Feast with Spaetzle

Cut pork tenderloins into thirds (about 6oz/175g each).

Place each piece in a plastic bag and pound until flat and about ⅛-¼”/.3-.6cm thick using a heavy pot or meat mallet.

Salt each piece of meat on both sides.

Set up three shallow bowls. Place flour in the first, whisked eggs in the second, and panko breadcrumbs with a pinch of salt in the third.

One at a time, coat pork cutlets well in the flour, shaking off excess.

Transfer floured cutlets to the whisked eggs to coat, draining off excess.

Transfer to the breadcrumbs, pressing to coat well on all sides.

Add 3”/7-8cm of canola oil to a large, heavy-bottomed pot over medium heat. Heat oil until it reaches 350-360°F (175-180°C).

Fry breaded cutlets one at a time, cooking for 3 minutes total, flipping halfway through. The internal temperature should reach 150°F (65°C).

Transfer fried schnitzel to a wire rack lined sheet tray placed in a preheated oven set to its lowest temperature to keep warm.

In a bowl, mix milk, egg, and salt until combined.

Add flour and mix until a thick but wet, sticky paste forms. Do not overmix.

Fill a medium-sized pot about halfway with water and bring to a rolling boil. A metal colander should be able to sit on top without touching the water.

Place the metal colander over the boiling water. Spoon about a cup of the spaetzle batter into the colander. Use a dough scraper to push the batter through the holes and into the boiling water.

Boil the spaetzle for 45-60 seconds, then transfer to a tray or plate. Drizzle with a little olive oil to prevent sticking.

Continue cooking the spaetzle batter in batches until all batter is used.

Add about 1 Tbsp/15g of butter to a large fry pan over high heat.

Add spaetzle in batches (3-4 servings at a time) and a pinch of salt. Toss to coat, then fry without moving for 2-3 minutes until warmed through and beginning to brown.

In a saucepan, combine white vinegar, water, salt, and sugar. Bring to a boil.

Add the sliced purple cabbage and onion to the boiling brine. Push down to fully submerge the vegetables.

Cook for 30 seconds to 1 minute until vegetables have softened slightly. Remove from heat, cover with a lid, and let cool and pickle for 15 minutes.

Transfer to a container and refrigerate until ready to serve.

Add butter, minced shallot, and a pinch of salt to a small saucepan over medium-high heat. Sauté until shallots are softened and beginning to color, about 30 seconds.

Add flour, stir, and cook for 30 seconds to 1 minute to form a roux.

Add white wine and stir until thickened. Then, add chicken stock and bring to a simmer.

Stir in heavy cream, whole grain mustard, capers, and a pinch of salt. Bring to a simmer and reduce by half, about 15 minutes.

Serve the warm schnitzel alongside the fried spaetzle. Garnish with pickled red cabbage and drizzle with mustard cream sauce.