Cooking with Chet- Season 4 Episode 7- Austrian Dinner - Schnitzel with Spaetzle & Mushroom Sauce

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken is lower in fat, while pork is often more affordable.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

spaetzle flour

🥗Healthier: all-purpose flour

💰Cheaper: semolina flour

All-purpose flour is widely available and can be used for spaetzle.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Chad introduces Jay who will be cooking today.

Jay explains he will be making a specialty from Austria: pork tenderloin with spaetzle and mushroom sauce.

Jay begins by washing the pre-sliced mushrooms to remove dirt.

Chop the onions while the pan heats with butter.

Add the chopped mushrooms to the pan with butter and let them cook down in their own juices.

After the mushrooms have cooked down, add chicken stock and let it simmer for about 10 minutes.

While the mushrooms are simmering, prepare the spaetzle dough by salting the flour and adding pepper.

Crack eggs into the flour and slowly add cold water to thin the eggs out, mixing until smooth.

Let the spaetzle dough sit for about 5 minutes while waiting for water to boil.

Use a special spaetzle grater to drop the dough into boiling water, forming small segments called buttons.

Once the spaetzle floats to the top, strain and cool them down, then sauté in butter when ready to serve.

Finish the mushroom sauce by adding half and half, adjusting the thickness as needed, and seasoning to taste with parsley.

Prepare the pork tenderloin by slicing it in a butterfly manner and then tenderizing it to make it thin.

Season the pork on both sides with salt, pepper, and a secret blend of spices including garlic and oregano.

Dredge the seasoned pork in flour, dip in egg wash, and coat with breadcrumbs before frying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens