Waldmann Schnitzel Recipe

Prep pork

If using a whole tenderloin, slice into 8 medallions about 1/2 inch thick. If pieces are thicker, place between plastic wrap and pound gently with a meat mallet to an even 1/4–1/3-inch thickness. Pat dry with paper towels.

Seasoning

Combine Kosher salt, black pepper and paprika. Lightly season both sides of each pounded pork medallion with this mix.

Breading station

Set up three shallow dishes: (1) flour, (2) eggs whisked with 2 tbs milk, and (3) breadcrumbs (combine panko and fine crumbs if using both). Dredge each pork piece first in flour, shaking off excess; then dip in the egg mixture, allowing excess to drip; finally press into breadcrumbs to coat thoroughly on both sides. Place breaded cutlets on a rack to rest for 10 minutes so coating adheres.

Pan-fry

In a large skillet over medium-high heat, add vegetable oil and 1 tbs butter. Heat until shimmering but not smoking (about 350°F / 175°C). Fry schnitzels in batches (do not crowd) 2–3 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Add remaining 1 tbs butter toward the end of each batch for browning and flavor. Transfer finished schnitzels to a warm sheet pan and keep loosely tented with foil while finishing others.

Finish

When all schnitzels are cooked, briefly rest for 3–4 minutes before serving. Squeeze lemon wedges over as desired.

Make batter

In a large bowl whisk together 2 cups flour and 1 tsp salt. Make a well and add 3 eggs, 1 cup milk and 1 tsp nutmeg. Stir vigorously until a sticky, thick batter forms. Let rest 10 minutes.

Cook spätzle

Bring a large pot of salted water to a rolling boil. Using a spätzle maker, coarse grater, or a slotted spoon method, press or scrape batter into the boiling water in small strips/droplets. When spätzle float (about 1–2 minutes), remove with a slotted spoon and transfer to a bowl.

Finish spätzle

In a large skillet melt 2 tbs butter over medium heat. Add drained spätzle and toss briefly until lightly golden and warmed through (1–2 minutes). Keep warm until plating.

Prep vegetables

Slice carrots, zucchini, bell pepper and red onion as described. Mince garlic and chop parsley for garnish.

Sauté

Heat 2 tbs butter or oil in a wide skillet over medium-high heat. Add onions and carrots first and sauté 3–4 minutes until slightly softened. Add bell pepper and zucchini and continue to cook 3–4 minutes until vegetables are crisp-tender. Stir in minced garlic for the last 30 seconds. Season with 1 tsp salt and 1 tsp black pepper. Toss with chopped parsley and remove from heat. Keep warm.

Sauté aromatics

In a small saucepan over medium heat melt 2 tbs butter. Add the minced shallot and cook 1–2 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds, stirring so it does not brown.

Deglaze

Pour in 1 cup dry white wine (or chicken stock) and increase heat to medium-high. Simmer and reduce by about half (~3–4 minutes) to concentrate flavor.

Finish sauce

Reduce heat to medium-low, whisk in 3 tbs Dijon mustard, then add 1 cup heavy cream. Simmer gently until sauce thickens enough to coat the back of a spoon, about 3–5 minutes. Stir in 1 tbs lemon juice, 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. If thicker sauce is desired, simmer another 1–2 minutes; for thinner sauce, add a splash of stock.

Finish and keep warm

Stir in chopped chives or parsley if using. Keep the sauce warm until plating; reheat gently if necessary.

Divide spätzle among 4 warmed plates (about 1/2 of prepared spätzle per plate). Mound rotating vegetables beside or on top of the spätzle. Place two schnitzel medallions over the spätzle. Spoon 2–3 tbs Dijon cream sauce over each schnitzel and additional sauce on the plate as desired. Garnish with extra chopped parsley and serve with lemon wedges on the side.