Schnitzel Recipe

Prepare pork

Trim any excess fat from the pork chops. Place each chop between two pieces of plastic wrap or in a heavy-duty zip-top bag. Using a meat mallet or the bottom of a heavy skillet, pound each chop to an even thickness of about 1/4 inch (6 mm). Season both sides with kosher salt and freshly ground black pepper.

Set up dredging stations

Place the flour in a shallow dish and spread into an even layer. In a second shallow bowl, whisk together the eggs and 2 tablespoons whole milk until smooth. In a third shallow dish, combine the breadcrumbs and smoked sweet paprika (if using).

Dredge the chops

Working with one chop at a time, lightly coat the pork in flour, shaking off excess. Dip it into the egg mixture, letting excess drip off, then press firmly into the breadcrumbs to fully coat. Place the breaded chop on a rack and repeat with remaining chops. Let the breaded chops rest 10 minutes to help the coating adhere.

Fry the schnitzel

In a large skillet (preferably cast-iron or stainless steel), heat 1 cup vegetable oil and 2 tablespoons butter over medium-high heat until shimmering and a small piece of bread sizzles immediately (temperature about 350°F / 175°C). Add two chops at a time without crowding, frying 2.5–3 minutes per side, or until deeply golden brown. Adjust heat as needed to avoid burning. Transfer to a paper towel–lined rack or sheet and keep warm in a 200°F (95°C) oven while you fry the remaining chops.

Finish

When all chops are cooked, briefly blot excess oil with paper towels. Squeeze fresh lemon over each schnitzel and sprinkle with a little chopped parsley if desired. Serve immediately alongside spaetzle.

Make the batter

In a large bowl, whisk together 2 cups flour, 1 teaspoon salt, and 1/8 teaspoon grated nutmeg. In a separate bowl, beat the 3 eggs, then stir in 3/4 cup milk and 2 tablespoons cold water. Pour the wet ingredients into the dry and stir briskly until a thick, sticky batter forms (it will be wetter than typical pasta dough and have small bubbles). Let the batter rest 10 minutes.

Cook spaetzle

Bring a large pot of salted water to a rolling boil. Position a spaetzle board or a colander with large holes over the pot (or use a slotted spoon/spätzle maker). Working in batches, press or scrape the batter through the holes into the boiling water. The spaetzle will sink then float when done, about 2–3 minutes per batch. Remove with a slotted spoon and transfer to a bowl.

Finish spaetzle

In a large skillet, melt 2 tablespoons butter over medium heat. Add the cooked spaetzle in batches and sauté 2–3 minutes until lightly golden and some edges crisp. Stir in 2 tablespoons chopped parsley, adjust salt to taste, and keep warm until serving.

Arrange schnitzel on plates with a generous portion of spaetzle. Sprinkle with additional chopped parsley and scatter capers if using. Serve with lemon wedges on the side.