Hello, fellow food enthusiasts!
Today, I’m whisking us away to the rolling hills and quaint villages of Bavaria with a classic dish that’s sure to become a favorite in your home-cooking repertoire. It’s time to don our proverbial lederhosen and dive into making Authentic Schnitzel with Homemade Spaetzle, accompanied by a refreshing Cucumber Dill Salad. Perfect for a weekend feast or a comforting midweek dinner, this trio combines hearty, crispy, and cool elements in one delightful meal.
One of the things I love about this dish is the symphony of textures. The schnitzel, with its tender pork encased in a golden crust, provides a satisfying crunch, while the spaetzle offers a deliciously chewy contrast, and the cucumber salad brings a crisp, fresh counterpoint to the rich flavors.
I remember the first time I attempted to recreate this Bavarian classic at home. It was a little daunting at first, but with a few trials, I’ve perfected this meal that transports your senses straight to a German Biergarten. My wife, who’s become quite the fan of spaetzle, often lends a hand in the kitchen now. Together, we’ve turned this cooking experience into our little tradition, complete with a German folk playlist to set the mood.
Whether you’re planning a themed dinner party or just looking to expand your culinary horizons, this recipe is a wonderful starting point. The key to nailing the schnitzel is getting the pork cutlets to the right thickness and frying them to perfection. As for the spaetzle, it’s all about the batter consistency and the buttery finish. Trust me, nothing beats homemade spaetzle; it’s like little clouds of happiness that melt in your mouth.
The cucumber salad is my refreshing twist to cleanse the palate. Sharp with vinegar and punctuated with fragrant dill, it’s a salad that provides a necessary balance to the plate.
I encourage you to swap in your own touches, perhaps with different herbs or a squeeze of lemon on the schnitzel for an extra zing. The wonderful thing about cooking is making each dish your own, and that’s exactly what I endeavour to do each time I step into the kitchen.
So, pull out your pans, and let’s indulge in the culinary delights of Bavaria!
To our tasty adventures,
Al
P.S. Don’t forget to raise a glass of your favorite beer to complete the experience. Prost!
P.P.S. As always, I love hearing from you guys. If you give this recipe a whirl, share your results in the comments below or tag me on Instagram! Can’t wait to see your takes on this Bavarian bliss. Happy cooking!
Ingredients
For the Schnitzel:
– 4 boneless pork cutlets (150g each), tenderized to 1/4 inch thickness
– Salt and pepper, to taste
– 1 cup all-purpose flour
– 2 large eggs
– 2 tablespoons whole milk
– 1.5 cups breadcrumbs
– 1/2 teaspoon paprika
– Vegetable oil, for frying
For the Spaetzle:
– 2 cups all-purpose flour
– 4 large eggs
– 1/2 cup whole milk
– Salt, to taste
– Nutmeg, a pinch
– 2 tablespoons unsalted butter
For the Cucumber Dill Salad:
– 2 medium cucumbers, thinly sliced
– 1/2 red onion, thinly sliced
– 1 teaspoon salt
– 2 tablespoons white wine vinegar
– 1 tablespoon extra-virgin olive oil
– 1.5 tablespoons fresh dill, chopped
– 1 teaspoon sugar
– Freshly ground black pepper, to taste
Method
For the Schnitzel:
1. Season each pork cutlet with salt and pepper on both sides.
2. Place flour on a large plate. In a shallow dish, beat eggs with milk. Spread breadcrumbs on another plate and mix in paprika.
3. Dredge each cutlet in flour, shaking off excess. Dip in egg mixture, then press into breadcrumbs to coat evenly.
4. Heat vegetable oil (about 1/4 inch deep) in a large frying pan over medium-high heat to 350°F (175°C). Fry cutlets for 3-4 minutes on each side or until golden brown and cooked through. Drain on paper towels.
For the Spaetzle:
1. In a large bowl, mix the flour, eggs, milk, salt, and a pinch of nutmeg to form a smooth, thick batter.
2. Bring a large pot of salted water to a rolling boil. Place a spaetzle maker or large-holed colander over the pot and push the batter through the holes with a spatula, so it drops into the boiling water.
3. Cook the spaetzle for 2-3 minutes or until they float to the surface; then drain.
4. In a pan, melt butter over medium heat and toss cooked spaetzle in it until they begin to get a little bit crispy around the edges, about 3-5 minutes.
For the Cucumber Dill Salad:
1. Place sliced cucumbers and red onions in a colander, sprinkle with salt, and allow them to sit for 15 minutes to draw out excess moisture.
2. In a medium bowl, whisk together the white wine vinegar, olive oil, chopped dill, sugar, and black pepper.
3. Rinse the salt off the cucumbers and onions with cold water, and pat dry with paper towels.
4. Add cucumbers and onions to the bowl with the dressing and toss to coat. Let the salad sit for at least 10 minutes before serving to allow flavors to meld.
Assemble the dish by serving a crispy schnitzel with a heaping spoonful of golden spaetzle and a fresh side of cucumber dill salad. Enjoy your Bavarian feast!
