Metro Monthly - Homeplate - Maennerchor - Youngstown, Ohio

Flatten the pork to about 3/4 of an inch thick.

Season the pork with salt and lemon pepper.

Season the other side of the pork with pepper.

Dredge the pork in flour on one side and season that side as well.

Coat the pork in Italian breadcrumbs for added flavor.

Prepare spätzle by mixing flour, eggs, water, and optionally a little milk and salt.

Boil water for the spätzle and drop the dough in; they are done when they rise to the top.

Chop red cabbage and shred it finely.

Cook the shredded cabbage with a little olive oil and water, adding a bay leaf.

Add vinegar and brown sugar to the cabbage for a sweet and tart flavor.

Equipment Needed

Dietary

Allergens