Schnitzel Feast with Spaetzle - The Ultimate Comfort Food

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier option while crushed crackers can be more economical.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often less expensive.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade blends can reduce additives, while curry paste may be more affordable.

tomato ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: generic ketchup

Homemade sauces can be fresher, while generic brands save money.

Cut each pork tenderloin into three roughly six ounce pieces (175 grams each).

Place one piece of pork in a large freezer bag, seal it, and push out excessive air.

Pound the pork with a sturdy flat bottom pot 50 to 60 times until it's between an eighth and a quarter inch thick.

Season both sides of the pork with salt and stack them on a plate.

Refrigerate the seasoned pork for 25 to 30 minutes to dry brine.

Fill a medium high-sided pot halfway with water and bring it to a boil for the spaetzle.

In a stand mixer, combine 350 grams of milk, 1 large egg, 4 large egg yolks, and 7 grams of salt.

Mix on medium high for about 15 seconds to scramble the eggs.

Add 450 grams of all-purpose flour and mix again on medium high until the batter is a wet sticky paste.

Use a colander to extrude the batter into the boiling water, about a cup at a time.

Scrape the batter through the colander holes using a dough scraper, pressing and scraping until most of the batter is pushed through.

Simmer the spaetzle for 45 to 60 seconds, then transfer to a sheet tray and squirt with olive oil to prevent sticking.

Slice one small head of purple cabbage into thin long strips, yielding about 500 grams.

Slice one medium onion into long strips, aiming for about 100 grams total.

In a small saucepan, combine 400 grams of white distilled vinegar, 400 grams of water, 80 grams of sugar, and 8 grams of salt, and bring to a boil.

Add the sliced onions and cabbage to the boiling brine, submerging them.

Cover and let the pickled vegetables cool off heat for about 15 minutes.

Transfer the pickled cabbage and onions to a container and refrigerate to stop the cooking process.

Prepare three bowls for breading: add 3 to 4 cups of all-purpose flour in the first bowl, scramble 6 eggs in the second bowl, and add 6 cups of Panko bread crumbs in the third bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens