Swabian Schnitzel with Spaetzle and Mushroom Cream

Ingredients

• pork cutlets4 (about 600g)
• all-purpose flour100g
• eggs2
• breadcrumbs100g
• butter50g
• vegetable oil100ml
• onion1 small, finely chopped
• mushrooms250g, sliced
• beef broth200ml
• heavy cream100ml
• spaetzle400g
• fresh parsley2 tbsp, chopped
• saltto taste
• black pepperto taste

Directions

1. 1

   Pound the pork cutlets to about 5mm thickness. Season both sides with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently to adhere.

2. 2

   In a large skillet, heat the vegetable oil over medium-high heat. Fry the schnitzels for 2-3 minutes per side until golden brown and cooked through. Drain on paper towels and keep warm.

3. 3

   In the same skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the sliced mushrooms and cook until they release their juices and begin to brown, about 5 minutes.

4. 4

   Pour in the beef broth and bring to a simmer. Cook for 5 minutes, then stir in the heavy cream. Season with salt, pepper, and a pinch of nutmeg. Simmer until slightly thickened, about 3 minutes. Stir in half of the parsley.

5. 5

   Meanwhile, cook the spaetzle according to package instructions (or make fresh: combine 200g flour, 2 eggs, 100ml water, and a pinch of salt; press through a colander into boiling salted water; cook until they float, then drain). Toss with a little butter.

6. 6

   Serve the schnitzels with spaetzle and mushroom cream sauce. Garnish with remaining parsley.