Schnitzel Feast with Spaetzle, Pickled Red Cabbage & Mustard Cream Sauce
ID: 68059996...
An elevated pork tenderloin schnitzel served alongside buttery, crispy pan-fried spaetzle, a quick and vibrant pickled red cabbage, and a rich, savory mustard cream sauce with capers.
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🍳 Cooking Flow
Pound pork tenderloin cutlets thin, season with salt, and dry-brine in the refrigerator. → Whisk the spaetzle batter, press through a colander into boiling water, drain, and pan-fry in butter until crisp. → Simmer sliced red cabbage and onions in a boiled vinegar-sugar brine, then let cool to pickle. → Sauté shallots, make a roux, whisk in wine, stock, heavy cream, mustard, and capers, then reduce. → Bread the pork cutlets in flour, egg, and finely ground panko, then deep-fry until golden brown.
Cooking Steps
Brief Cooking Order
Pound pork tenderloin cutlets thin, season with salt, and dry-brine in the refrigerator. → Whisk the spaetzle batter, press through a colander into boiling water, drain, and pan-fry in butter until crisp. → Simmer sliced red cabbage and onions in a boiled vinegar-sugar brine, then let cool to pickle. → Sauté shallots, make a roux, whisk in wine, stock, heavy cream, mustard, and capers, then reduce. → Bread the pork cutlets in flour, egg, and finely ground panko, then deep-fry until golden brown.
Introduction
An elevated pork tenderloin schnitzel served alongside buttery, crispy pan-fried spaetzle, a quick and vibrant pickled red cabbage, and a rich, savory mustard cream sauce with capers.
Step 1
Slice the pork tenderloins into three roughly 6 oz (175g) pieces. Place each piece in a plastic bag and pound flat with a heavy pot or meat mallet until they are between 1/8 and 1/4 inch thick.
Step 2
Season both sides of the pounded pork cutlets generously with salt. Stack them on a plate and let them dry-brine in the refrigerator for 20-30 minutes.
Step 3
In a stand mixer fitted with a paddle attachment, combine the milk, whole egg, egg yolks, and salt. Mix on medium-high for 15 seconds, then add the all-purpose flour and mix until a thick, wet, and sticky paste forms.
Step 4
Bring a medium pot of water to a simmer. Place a colander over the pot, add a cup of batter, and use a dough scraper to push the batter through the holes into the boiling water. Simmer for 45-60 seconds, then scoop them out onto a tray and toss with olive oil to prevent sticking. Repeat in batches.
Step 5
Thinly slice the purple cabbage and white onion into long, thin strips.
Ingredients List
Important Notes
Processing panko breadcrumbs in a food processor to create a finer texture yields a much more even, adhesive, and crispy crust on the schnitzel.
Always fry the schnitzels one at a time to prevent the oil temperature from dropping, which would make the breading soggy with grease.
Dry-brining the pork in the fridge with salt tenderizes the meat fibers and helps retain moisture during deep-frying.
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