Nathan Guggenheimer’s Pork Schnitzel Recipe

Pork Schnitzel with Mushroom Sauce and Spätzle

Serves 4

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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).

Nathan Guggenheimer

CHEF, OLD BLACK FOREST

LUNENBURG

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INGREDIENTS

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MUSHROOM SAUCE

• 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

SPÄTZLE

• salt
• 10 large eggs
• 250 g (2 cups) flour
• 1/2 tsp white pepper
• 1/2 tsp nutmeg

SCHNITZEL

• 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

 

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METHOD

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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.