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German Schnitzels with Spaetzle
- Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon of oil, salt and pepper. Coat the veal with the egg mixture, then with bread crumbs.
- Cook Spaetzle al dente in boiling salt-water.
- To make the salad dressing crush a small clove of garlic with salt. Add the pumpkin seed oil and continue to crush the salt and garlic. When the salt-garlic-mixture has blended well with the oils, add the apple cider vinegar to finish the dressing off. Mix well.
- For the sauce, deglaze pan with wine; add lemon juice and simmer for 3 minutes. Add heavy cream and simmer until reduced by half, about 1 minute. Off heat, whisk in the butter 2 tablespoons at a time. Stir in the chopped parsley.
- Heat 1/4 cup of oil in a heavy skillet over medium heat. Fry the veal until golden brown, about 5 minutes on each side. Drain on paper towel.
- Serve the hot Schnitzels next to a portion of Spaetzle. Spoon sauce over medallions and garnish the Spaetzle with parsley! Place the salad on a side dish. Serve with a lemon wedge.
- Later squeeze out the juice over the Schnitzel
Ingredients [4 servings]
- 18 oz Spaetzle
- 2 pounds of veal
- 1 cup all-purpose flour
- 4 eggs
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 4 cups bread crumbs
- 1/8 cup oil for frying
- 1 lemon
- a few stalks of parsley
- 6 tablespoons unsalted butter
- 1/2 cup dry white wine
- 4 tablespoons fresh lemon juice
- 4 tablespoons heavy cream
- 2 tablespoons of chopped fresh parsley
A selection of green salads
- 60 ml apple cider vinegar
- 30 ml pumpkin seed oil
- small clove of garlic
- a little bit of salt