Traditional Schnitzel with Spaetzle & Rotkohl

Name: Traditional Schnitzel with Spaetzle & Rotkohl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: Bob's Red Mill White All-Purpose Flour, Unbleached, Organic; Clover Sonoma Organic 1% Milk Half Pint; Seasoned Breadcrumbs; Prymat Seasoning, Cabbage Dish; Marin Sun Farms Organic Duck Eggs; Clover Stornetta Butter; Califia Farms Heavy Whip Dairy Free Heavy Cream; Spicely Organics Black Pepper, Ground, Organic; Organic Minced Garlic; Santa Cruz Organic Organic Lemon Juice; Crab Apple; Swanson · Chicken Cooking Stock (32 oz); Spectrum Unfiltered Apple Vinegar; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Follow Your Heart Dairy-Free Parmesan Shredded; Azul Granulated White Sugar; Regent Salt & Pepper Mini Shakers; Crystal Geyser Alpine Spring Water, Natural; Spicely Organics Cloves, Whole, Organic; Lemon Wedges; Veal

Serves 4

20 mins prep

30 mins cook

50 mins total

An authentic German staple with thin, crispy schnitzel serve with creamy egg noodles and sweet and sour braised cabbage. I included my favorite lemon cream pan sauce recipe that brings everything together in a truly delicious way.

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Make the rotkohl…

Combine the sliced cabbage and grated apple in a saucepan

Add 1/2 cup of apple cider vinegar, 1/2 cup of water, 1/2 cup of granulated sugar,1/4 teaspoon of black pepper and a pinch of cloves into the saucepan and place it over medium heat

Cover the saucepan and slowly bring the liquids to a simmer

Reduce the heat and simmer for 30 minutes

While the cabbage is simmering, place a small skillet over medium heat and melt down 4 tablespoons of butter and cook until it begins to brown slightly. Transfer the butter off of the heat to cook until the cabbage is done

Drain the liquids from the cabbage mixture and transfer it to a mixing bowl

Add the browned butter along with a tablespoon of fresh lemon juice and mix until combined

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Set aside for now
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Make the spaetzle…

Cook 2 cups of dried spaetzle according to the directions on the packaging

When fully cooked, drain and return the saucepan to medium heat

Melt 2 tablespoons of butter and add 1/2 cup of heavy cream into the saucepan

Add the drained spaetzle back into the saucepan and mix until the spaetzle is fully coated in the butter and cream

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Turn the heat off 
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Mix in 1/2 cup of shredded parmesan, cover the saucepan and set aside until ready to serve

Make the schnitzel…

Use a meat tenderizer or rolling pin to pound the cutlets to about 1/4 inch thickness

Add 1/2 cup of flour to a shallow bowl and season with salt and black pepper

Whisk 2 eggs and a tablespoon of milk into another shallow bowl and season with salt and black pepper

Add 3/4 cup of breadcrumbs into a shallow bowl

Dip each pounded cutlet into the flour until the surface is lightly coated

Then dip into the eggs and allow any excess to drip back to the bowl

Finally, press into the breadcrumbs ensuring that all sides are fully coated

Add 2 tablespoons of butter and 2 tablespoons of oil into a large skillet placed over medium heat (add additional butter or oil if needed to fry the schnitzel in batches)

Once the butter has melted, add the coated cutlets leaving some space in between each piece

Allow the first side to cook undisturbed for 2-3 minutes or until the bottom is golden brown and crisp

Carefully flip each piece over and cook until both sides and golden and crispy

Transfer the cooked schnitzel onto a cooling rack or paper towel lined plate and season with salt

Make the lemon cream pan sauce…

Add 2 tablespoons of butter into the same skillet you fried the schnitzel in (if there is a lot of breadcrumbs in the skillet, discard most of them before starting the sauce)

Add a clove of finely minced garlic and cook for about 60 seconds while stirring

Add 3/4 cup of heavy cream and 2 tablespoons of fresh lemon juice and bring to a simmer

Simmer until creamy (add a splash of chicken stock if the sauce reduces more than you prefer)