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Pork Schnitzel with Spätzle & Mustard Sauce

Pork Schnitzel with Spätzle & Mustard Sauce

Ingredients:
350g (12 oz) plain flour, divided
5 large eggs
125ml (4 fl oz) milk
¼ red cabbage, thinly sliced
1 red onion, thinly sliced
1 cinnamon stick
1 star anise
1 tsp red wine vinegar
4 pork chops
200g (7 oz) breadcrumbs
1 tsp fennel powder
200ml (7 fl oz) chicken stock
2 tbsp wholegrain mustard
2 tbsp double cream
salt & pepper
olive oil & butter

Method:
Whisk 250g (9 oz) flour with ½ tsp salt. Add milk and 3 eggs; mix until smooth, like mashed potatoes. Cover, chill 1 hour.
Heat 2 tbsp olive oil in a pot. Sauté onion, star anise, cinnamon, and a pinch of salt for 2–3 mins. Add cabbage; cook until halved in size. Add vinegar, stir, set aside.
Butterfly pork to 1cm (⅜ inch) thick, season with salt & pepper.
Set up flour (100g/3½ oz, seasoned with fennel, salt & pepper), beaten eggs, and breadcrumbs. Coat pork in flour, egg, then breadcrumbs.
For mustard sauce: melt 2 tbsp butter, whisk in 1 tbsp flour for 1–2 mins. Gradually add stock, whisking until smooth. Stir in mustard, season with salt, set aside.
Boil salted water. Push dough through a spätzle maker or grater. Cook 2–3 mins until spätzle floats. Drain, cool on an oiled tray.
Fry pork in oil over medium heat, 2–3 mins per side, flipping until golden and cooked through (10–12 mins total).
In another pan, melt butter, fry spätzle until golden.
Stir cream into mustard sauce.
Plate spätzle, cabbage, and schnitzel. Drizzle with sauce and serve.

#shorts

28 Replies to “Pork Schnitzel with Spätzle & Mustard Sauce”

  1. Wow never expected Spätzle on your menu, had it yesterday as a German in Bali 😂

  2. Dam I want to eat that with you and your babe Andy😋👍.
    Looks fantastic mate!😊

  8. A potato ricer! You legend – I’ve been faffing around with passing through a colander for spätzle which is why I almost never do it. That changes tomorrow! (Well, next week probably… thanks for the tip either way 😊)

  9. Yeay Spätzle mit Schnitzel you only need Bratensauce (Gravy). 😋 greetings from Germany

  11. “spetz-lee” is a wonderfully funny pronunciation hehehe yr videos are always the best andy

  12. I just showed this video my grandma, shes 85yo from Schwarzwald-VS. Shes making Spätzle for about 70y and she says your Spätzle look 10/10

  13. For me as a European, this food combination is a no-go.
    One cannot argue about taste … it's certainly different down-under 😮

  14. What kind of Kombination is that? Spätzle with Schnitzel? And red cabbage?!Spätzle and red cabbage go along very smoothly but then with beef or game like deer or wild boar. With Schnitzel I would rather eat sauer kraut, or with any kind of pork. Strange combination, also what kind of sauce is that? Doesn't pair with red cabbage…

  15. No way she ate all that!
    She'd be crying on the bog in the morning if she did 😂

  16. lookit, please make a whole video on this… i click on the description to get the recipe… and there's a 'more' link – and the it just turns into gobbledygook

  19. his videos have been really blurry lately. don't know why but anybody else notice that?

  20. Try cooking the red cabbage and onions in red wine and add some chestnuts or chopped apple along the way.😋😋😋 Delish with pork schnitzel & spätzel😋😋😋

  21. No Milk in Spätzle! Greetings from a swabian guy with parents who came "from dr Alb ra" and an family owned >200 year old pub in a 500 inhabitant village 😉

  23. I really love the fact that all of the Gemans (me included) react as Germans (are supposed to) do: 😊😂😅
    Appreciating the effort but criticizing… just a little bit 😉

  24. I wanna see a realistic video where Babe asks you to cook something and you tell her you have to go to the store ‘cause you don’t have those ingredients.

  28. Glad to see your using your "not needed" cabbage peeler, it's exactly what I use to shred mine, luv it exactly the right cut 😜😜

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