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Gremolata-crusted pork schnitzel with späetzle
Gremolata-crusted pork schnitzel with späetzle
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Juicy pork schnitzels paired with tender späetzle, German dumplings.
Ingredients:
  • 250.00 ml roughly chopped fresh flat-leaf parsley leaves, plus extra leaves to serve
  • 82.50 ml chopped fresh chives
  • 20.00 ml finely grated lemon rind, plus lemon wedges to serve
  • 3 garlic cloves, crushed
  • 40.00 ml drained capers, finely chopped
  • 1250.00 ml fresh breadcrumbs
  • 165.00 ml finely grated parmesan
  • 128.75 gm milk
  • 187.50 ml plain flour
  • 12 x 70g pork sizzle steaks
  • Vegetable oil, for shallow-frying
  • 250g roasted cherry truss tomatoes, to serve
  • 750.00 ml plain flour
  • 2.40 gm salt
  • 6 eggs, lightly beaten
  • 50g butter, chopped
  • 82.50 ml finely chopped fresh chives
Instructions:
  • In a bowl, mix together parsley, chives, lemon rind, garlic, and capers. Add breadcrumbs and Parmesan, then season with salt and pepper. Stir well. Transfer the mixture to a plate. In a shallow dish, whisk together milk and egg. Place flour on a separate plate. Coat each schnitzel with flour, then dip in the egg mixture. Finally, coat the schnitzels in the breadcrumb mixture, pressing firmly for an even coating. Place on a plate and chill in the refrigerator for 10 minutes before cooking.
  • Prepare the Späetzle batter by mixing flour, lemon zest, and salt in a bowl. Create a well in the center of the mixture. In a separate container, whisk together an egg and 1 1/4 cups of water. Slowly incorporate the egg mixture into the flour mixture until the batter is smooth and slightly thin.
  • Heat a generous amount of oil in a large heavy-based frying pan over medium-high heat. Cook the schnitzels in batches for 2 to 3 minutes on each side until they are golden and cooked through. Drain them on paper towel.
  • - Heat a large saucepan of salted water until boiling. Pour 1/3 of the späetzle batter into a metal colander over the water. Push batter through holes into the water using a wooden spoon. Boil späetzle for 1 to 2 minutes until they float. Transfer späetzle to a bowl using a slotted spoon. Add 1/3 of butter and chives, toss, cover with foil to keep warm. Repeat with remaining batter, butter, and chives. Serve späetzle with schnitzel, tomatoes, lemon wedges, and extra parsley.

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