Cutlets with Mushrooms and Spaetzle Noodles
(Percentage of daily recommendation)
|Calorie||1,076 kcal||(51 %)|
|Protein||61.05 g||(62 %)|
|Fat||56.79 g||(49 %)|
|Carbohydrates||79.48 g||(53 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.24 g||(7 %)|
|Vitamin A||479.4 mg||(59,925 %)|
|Vitamin D||1.89 μg||(9 %)|
|Vitamin E||5.24 mg||(44 %)|
|Vitamin B₁||0.32 mg||(32 %)|
|Vitamin B₂||0.56 mg||(51 %)|
|Niacin||3.36 mg||(28 %)|
|Vitamin B₆||0.07 mg||(5 %)|
|Folate||39.12 μg||(13 %)|
|Pantothenic acid||0.28 mg||(5 %)|
|Biotin||6.09 μg||(14 %)|
|Vitamin B₁₂||1.02 μg||(34 %)|
|Vitamin C||8.84 mg||(9 %)|
|Potassium||444.47 mg||(11 %)|
|Calcium||142.99 mg||(14 %)|
|Magnesium||24.9 mg||(8 %)|
|Iron||4.46 mg||(30 %)|
|Iodine||53.32 μg||(27 %)|
|Zinc||0.45 mg||(6 %)|
|Saturated fatty acids||28.06 g|
- For the spaetzle noodles
- 350 grams Pastry flour
- 80 milliliters milk
- 3 eggs
- 1 pinch salt
- 4 tablespoons slivered almonds
- 4 tablespoons clarified butter
For the spaetzle noodles, place the flour in a bowl. Mix in the milk, 80 ml of water (approximately 1/3 cup) and the eggs and season with salt and nutmeg. Knead with the dough hook of a hand mixer. The batter should be thick and heavy and fall from a spoon. Add extra flour or water if necessary.
Bring a large pot of salted water to a boil.
Press the batter through a spaetzle maker in portions and then transfer to the pot. Cook for 3-5 minutes until they float to the surface, then remove with a slotted spoon and drain in a colander.
Preheat the oven to 80°C (approximately 175ºF).
Toast the flaked almonds in a dry skillet until golden brown and then remove.
Melt the clarified butter and toss the noodles in it. Mix with the almonds and keep warm in the oven.
For the cutlets, peel the onion and chop finely. Cut the bacon into small cubes. Wipe and trim the mushrooms and halve or quarter depending on size.
Sauté the bacon in some butter and remove with a slotted spoon from the pan. Drain on paper towels.
Rinse the cutlets, pat dry and season with salt and pepper. Coat with flour and sear in some fat until browned on both sides. Remove from the pan and then sweat the onion until translucent. Add the mushrooms and pour in the broth. Stir in the cream and simmer until slightly thickened, stirring occasionally for 5 minutes. Season with salt and pepper, place the cutlets in the sauce and simmer over low heat for about 5 minutes.
Shower the cutlets with chives and serve with the almond spaetzle.