Schnitzel and Spaetzle

Classic Wiener schnitzel features a thin, tender veal cutlet coated in ultrafine breadcrumbs and then fried until puffy and golden brown. To avoid the high price of veal, I substituted pork cutlets with a crisp, wrinkled, puffy coating that is Wiener schnitzel's signature.


Schnitzel is breaded with the usual flour, egg, and bread-crumb sequence of coatings, but a little vegetable oil added to the egg helped separate the coating from the meat. With good Schnitzel, you should be able to slide a knife between the meat and the coating.


The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles resemble. Think of them as a homemade egg noodle and serve them as a side dish—tossed with melted butter or a creamy sauce. Don't be intimidated by this homemade noodle, the batter is mixed easily and rests for a while. While the finished dish may seem delicate and sophisticated, these are quite easy to make. There are spaetzle makers on Amazon for as little as $13, but I am certainly not running out to buy a new kitchen gadget for one recipe when I can substitute a metal colander with good results.