German Schnitzel with Spaetzle & Mushroom Gravy

Ingredients

Mushroom Gravy

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 onion, chopped
• 1 clove garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/4 cup all-purpose flour
• 1/2 cup white wine
• 2 1/2 cups beef stock
• 1 tbsp whole grain mustard
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

Schnitzel

• Vegetable oil for pan frying (about 2 cups)
• 4 boneless pork chops, about 16 oz total
• 1 cup all-purpose flour
• 2 large eggs plus 2 tbsp water
• 1 cup plain dried bread crumbs
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp caraway seeds
• Lemon wedges, for garnish
• Flat-leaf parsley, chopped, for garnish

Spaetzle

• 3 large eggs
• 1/2 cup whole milk
• 1/2 tsp salt, plus more to season water and to taste
• 2 cups all-purpose flour
• 3 tbsp butter
• 1 tbsp fresh parsley, chopped

Directions

Mushroom Gravy

1. Heat the olive oil in a medium skillet over medium-high heat. Add the butter and let it melt.
2. Add the garlic and sauté for about 1 minute. Add the onion and cook for another 4 minutes, until translucent.
3. Add the mushrooms and cook until they start to release liquid, about 4 minutes.
4. Add the flour and stir to incorporate. Add the wine, stirring to combine, and cook until the wine reduces down, about 4 minutes.
5. Add the stock and stir frequently. The sauce will start to thicken over the next 5 minutes. Stir in the mustard and Worcestershire sauce, season with salt and pepper, and keep warm.

Schnitzel

6. Heat the vegetable oil in a large sturdy skillet over medium-high heat.
7. Pound each pork chop between wax paper or in a large freezer bag using the flat side of a meat tenderizer until about 1/8 inch thick. Trim any jagged edges or excess fat.
8. Set up a breading station with three bowls: flour in the first, eggs whisked with 2 tbsp water in the second, and bread crumbs mixed with salt, pepper, paprika, and caraway seeds in the third.
9. Dredge each cutlet in the flour, dip in the egg wash (shaking off excess), then press into the bread crumb mixture to coat.
10. Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, until golden brown.

Spaetzle

11. In a large bowl, whisk eggs, milk, and salt until smooth.
12. Add flour and stir until you have a thick, sticky batter — thicker than pancake batter but not doughy. If too thick, add 1–2 tbsp more milk. Rest the dough for 10–15 minutes.
13. Bring a large pot of salted water to a boil.
14. Working in batches, place a portion of the batter on the back of a large-holed grater or in a colander set over the pot. Use a spoon or spatula to press the batter through the holes so little noodles drop into the boiling water.
15. The noodles will rise to the top in about 2 minutes. Once they float, remove them with a slotted spoon and transfer to an ice water bath to stop the cooking. Continue until all the batter has been used.
16. Once all the spaetzle has been made, drain it thoroughly.
17. In a large skillet, melt the butter over medium heat, then add the spaetzle. Toss until lightly coated and warmed through. Season with salt and pepper to taste, sprinkle with parsley, and serve hot.

Serve

18. Serve the schnitzel with spaetzle on the side and mushroom gravy poured over top, garnished with lemon wedges and chopped parsley.