“Gourmet Gluten-Free German Lunch: Sizzling Schnitzel With Spaetzle & Seasonal Greens”

Allergens

Milk, Eggs

Ingredients

• 1. 6 boneless pork loin cuts (about 4 oz each) 2. 1 ½ cups gluten
• free spaetzle mix 3. 3 cups fresh seasonal greens (e.g., kale, spinach, chard) 4. 1 cup gluten
• free breadcrumbs 5. ¼ cup grated Parmesan cheese 6. 2 large eggs 7. ½ cup milk 8. 3 tbsp vegetable oil 9. Salt and pepper to taste 10. Nutmeg, a pinch 11. 2 cloves garlic, minced 12. Fresh parsley, chopped (for garnish)

Instructions

1. In a shallow dish, combine gluten free breadcrumbs and Parmesan cheese. In another, whisk together eggs and milk. Season pork cuts with salt, pepper, and nutmeg to taste.
2. Dredge each pork cut in the egg mixture, then coat with the breadcrumb mixture, pressing gently for adherence.
3. In a large skillet, heat 1 tbsp oil over medium high heat. Add pork cuts and cook until golden brown on both sides, about 4 minutes per side. Remove from pan and let rest.
4. Cook gluten free spaetzle according to package instructions. Set aside.
5. In the same skillet, add another tbsp of oil along with garlic and seasonal greens. Sauté until wilted, about 2 minutes. Season with salt and pepper to taste.
6. Plate the cooked spaetzle in a flat overhead view, creating a centerpiece for the dish. Arrange sautéed greens on top of the spaetzle, followed by the golden brown schnitzel. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of flavors and textures in this gluten-free German lunch creates a memorable culinary experience.

Notes

Adjust seasonings to taste. Feel free to customize the dish with your favorite herbs and spices.