Pork Schnitzel with Mushroom Sauce and Spätzle
Serves 4
THIS LIGHTLY COATED, CRISP-FRIED PORK LOIN CUTLET IS DOUSED WITH AN UNCTUOUS, HEARTY MUSHROOM SAUCE and accompanied by straw-yellow spätzle glistening with butter and spackled with herbs. In the dead of winter, it is like a warm hug. The dish is just as enjoyable under the summer sun, with a condensation- dripping stein of ice-cold lager or hefeweizen (wheat beer).
INGREDIENTS
- 1 tbsp canola (or other) vegetable oil
- 1 tbsp butter
- 8 large button (or cremini) mushrooms, thinly sliced
- salt
- 125 ml (1⁄2 cup) white wine
- 250 ml (1 cup) veal demi-glace
- 125 ml (1⁄2 cup) 35% cream
- pepper
- salt
- 10 large eggs
- 250 g (2 cups) flour
- 1/2 tsp white pepper
- 1/2 tsp nutmeg
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp white pepper
- 125 g (1 cup) flour
- 150 g (2 cups) panko breadcrumbs
- 500 ml (2 cups) canola (or other) vegetable oil
- 4 slices pork loin, trimmed and pounded thin, about 600 g (1 1/4 lb)
TO FINISH
- 2 tbsp canola (or other) vegetable oil
- 2 tsp unsalted butter
- 1 tbsp chopped parsley
- 1 lemon, quartered
METHOD
Heat oil in a skillet on medium. Add butter; once it foams, add mushrooms and sauté until lightly coloured. Add a pinch of salt, raise the heat. Add the wine and reduce to a syrup. Return heat to medium. Add demi-glace and cream and reduce until mixture is thick enough to coat the back of a spoon. Correct seasonings and set aside.
Bring a large pot of salted water to a boil. In the mixing bowl of a stand mixer- er fitted with a paddle, combine eggs, flour, 1 tsp salt, pepper, and nutmeg. Mix on low. Scrape mixture down sides of the bowl. In stages, increase speed to high until a smooth dough forms. Transfer to a colander and use a rubber spatula to push dough through the holes directly into the boiling water. Cook for 30 to 40 seconds. Drain and transfer to a tray. Set aside.
Whisk eggs with salt and pepper in a large bowl. Place flour and panko on separate platters. Heat oil in a large skillet on medium. Coat pork cutlets in flour, then egg, and finally panko. When the oil is shimmering and adding a pinch of panko makes it bubble, add the pork. Jiggle the pan and baste the fillets. When, after about 2 minutes, their edges are bronzed, flip the fillets. Allow the second side to bronze, then transfer the schnitzel to a tray lined with paper towel. Keep warm.
To finish, warm the sauce. Heat oil and butter in a skillet, add the spätzle until heated through. Add the parsley, toss and divide among four warmed plates. Add schnitzel, sauce, and a wedge of lemon.
