Pork Schnitzel and Spaetzle with Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,267 cal. | (60 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 58 μg | (97 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 29.2 μg | (65 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,627 mg | (41 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 40.5 g | |||
| Uric acid | 446 mg | |||
| Cholesterol | 382 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the spaetzle
- 300 grams Pastry flour
- 3 eggs
- 1 pinch freshly ground Nutmeg
- 100 milliliters milk
- salt
- For the vegetables
- 250 grams Savoy cabbage
- 1 shallot
- 150 grams Bacon
- For the schnitzel
- 2 carrots
- 200 grams Celery root
- 200 grams Leeks
- 1 small onion
- 4 Pork cutlets (about 160 grams or 6 oz, ready to cook)
- 3 Tbsps clarified butter
- ½ tsp Caraway
- 200 milliliters dark beer
- 150 milliliters Beef broth
- 1 tsp cornstarch
- For preparation
- 3 Tbsps butter
- 200 milliliters Whipped cream
- freshly ground peppers
Preparation steps
For the spaetzle, mix the flour with eggs, nutmeg, milk and salt in a bowl until smooth. Stir in 50-100 ml (approximately 1/4 to 1/2 cup) water until the dough becomes viscous and falls from a spoon.
Allow the dough to sit for 30 minutes.
For the vegetables, rinse the cabbage, remove the tough stalks and separate the leaves. Blanch in boiling salted water for 2 minutes, rinse in cold water, drain and cut into strips.
Peel the shallot and chop finely. Cut the bacon into cubes.
For the schnitzel, rinse and peel the carrots and celery root and finely chop. Rinse and trim the leek and finely dice. Peel the onion and cut into small cubes.
Rinse the pork cutlets, pat dry, season with salt and pepper and fry for 4-5 minutes in 2 tablespoons butter on each side. Remove and place in the oven (80°C) (approximately 175°F) to keep warm. Melt the remaining butter in the pan and cook the vegetables in it. Add the cumin and deglaze the pan with the beer. Pour in the broth and simmer for about 10 minutes over medium heat. Thicken with cold water mixed with cornstarch.
In a large pot bring salted water to a boil.
Hang the spaetzle maker on the pot rim and fill with a portion of dough. Move the slider slowly and smoothly back and forth, so that the noodles fall into the boiling salted water. (The spaetzle maker should be at least 5 cm or 2 inches above the water's surface). When the noodles float to the surface, remove with a slotted spoon, rinse and drain. Cook all of the dough in this manner.
Melt the butter in a frying pan and sauté the shallot until soft. Add the bacon and fry for 1 minute. Add the cabbage, pour in the cream and simmer for 3 minutes. Pour in the spaetzle and season with salt, pepper and nutmeg.
Place the cutlets back into the vegetable sauce, thicken and season to taste.
Serve the schnitzel with the spaetzle and cabbage and drizzle with vegetable sauce.
