“Mesmerizing German Dinner Feast: Savor Flavorful Schnitzel, Creamy Spätzle, and Rich Mushroom Sauce”

Allergens

Gluten, Dairy, Eggs

Ingredients

• 1200g pork loin, cut into 6 even portions
• 300g all
• purpose flour
• 2 large eggs
• 200g breadcrumbs
• 4 tbsp vegetable oil
• Salt and pepper, to taste For Spätzle:
• 500g spätzle noodles
• 1 tbsp butter
• Salt and pepper, to taste For Mushroom Sauce:
• 300g button mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Season the pork loin portions with salt and pepper. Set up a breading station with flour, eggs beaten with 2 tbsp water, and breadcrumbs in separate shallow dishes. Coat each portion in flour, then egg mixture, and finally, breadcrumbs.
2. Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Cook the schnitzel until golden brown on both sides, about 4 5 minutes per side. Set aside.
3. Cook spätzle noodles according to package instructions until al dente. Drain and toss with butter, salt, and pepper.
4. In a separate skillet, heat the remaining vegetable oil over medium heat. Sauté garlic for 1 minute, then add mushrooms. Cook until softened, about 5 minutes. Stir in heavy cream, parsley, salt, and pepper. Simmer for 5 7 minutes or until slightly reduced.
5. To serve, place two schnitzel portions on each plate, alongside a generous portion of spätzle and mushroom sauce.

Chef’s Insight

The key to perfect schnitzel is a thin and even cut of pork loin, using seasoned breadcrumbs for added flavor, and pan-frying to achieve a crispy exterior.

Notes

For a vegetarian option, replace the schnitzel with grilled vegetables or tofu.