My Broadway Kitchen Recipe: Schnitzel with Noodles

Nov 16, 2017
Maria tells the kids about her favorite things Maria tells the kids about her favorite things | By 20th Century Fox

This delicous recipe from "My Broadway Kitchen with Peter Brown" serves 4 generously! 

Watch the video of Peter making this meal! 

Ingredients:

For the Spätzle [noodles]

1 ¼ cups all-purpose flour

¼ cup buckwheat flour [if not using buckwheat flour – use 1 ½ cups all-purpose flour]

½ teaspoon kosher salt

freshly grated nutmeg to taste

2 whole eggs & 1 egg yolk

¾ cup water [more or less as needed]

2 teaspoons of oil

butter

¼ cup of mixed herbs [I like a mix of flat leaf parsley and dill]

For the Schnitzel

1 pork tenderloin [about 20-24 ounces]

1 cup all-purpose flour [unseasoned]

3 eggs

1 Tablespoon oil

1 ½ cups toasted fresh bread crumbs [unseasoned] or best quality store-bought

kosher salt

2 cups vegetable oil

For Garnish & Serving

3 cups of arugula

2-3 lemons

2 Tablespoons olive oil

salt and pepper to taste

additional mixed herbs

Special equipment:    CLICK HERE to purchase a spätzle maker at Amazon.com

Procedure:

1. For the Spätzle: In a large mixing bowl, stir together flours, salt, and nutmeg. Add ½ cup of water, eggs, and yolk and stir to combine. Add additional water as needed to achieve a slightly loose dough that will gently run through the holes of your spätzle maker. Cover and set aside for 15 minutes to allow the flour to hydrate.

2. Bring water to a boil in a wide pot. Add about 1 Tablespoon salt to water and return to a boil. Turn your stove down so that water is at a gentle simmer.

3. Spray spätzle maker with cooking spray and place over water. Fill spätzle maker with dough and run the hopper back and forth pushing all of the dough into the water. Spätzle are done when they rise to the surface. With a slotted spoon or spider, lift spätzle from water and into a strainer set over a bowl. Repeat until you’ve used up all of the dough. If you will not be immediately toasting your spätzle with butter, transfer drained spätzle to a bowl and toss with 2 teaspoons of oil to keep them from sticking together.

4. In a 12” non-stick frying pan over medium-high heat, melt 2 Tablespoons of butter. Add spätzle to pan and toss with melted butter. Spread buttered spätzle evenly across pan and allow to gently brown. Repeat this procedure until you achieve the browning that works for you. Add additional 1 Tablespoon of butter and toss until melted. Remove spätzle to a serving bowl and toss with mixed herbs.

5. For the Schnitzel: Cut the tenderloin on a diagonal into 4 equal pieces. One at a time, place tenderloin into a Ziploc bag and with the flat side of a meat pounder, pound into a flat schnitzel that is approximately ¼” thick. It’s important that each schnitzel be evenly pounded. Season both sides lightly with salt. Repeat with the remaining pork.

6. Preheat about 2 cups of vegetable oil in a heavy wide Dutch oven over medium high heat [if you have a thermometer, your target temperature is 350 degrees].

7. Set up your breading station in three shallow bowls or pie plates as follows: Bowl 1 will be flour; Bowl 2 with be eggs whisked with 1 tablespoon of oil; and Bowl 3 will be your breadcrumbs. One at a time, take each schnitzel through the breading station – flour [shaking off excess flour] to egg to bread crumbs [pressing to make sure each schnitzel is completely coated with crumbs].

8. One at a time, place a schnitzel into the hot oil and shake the Dutch oven so that oil gently splashes over the pork. When edges of the schnitzel are golden, flip and continue to shake until evenly golden. Each schnitzel should take about 3-4 minutes. Remove schnitzel to a paper towel lined plate or warming rack, flipping to remove excess oil. Season lightly with salt. Repeat with remaining schnitzels. If not serving immediately, keep schnitzels warm in a low oven [about 200 degrees].

9. For Garnish & Serving: Toss arugula and a small handful of your mixed herbs with freshly squeezed lemon juice and olive oil. Season to taste with salt and pepper. Serve each plate of schnitzel and noodles with dressed arugula and lemon cheeks for squeezing over the schnitzel. To make lemon cheeks, cut each lemon just shy of the seeds. You should get two cheeks from each lemon. Garnish each plate with additional mixed herbs.

10. So Long, Farewell, and Enjoy your plate of Austrian Goodness!



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