We might have missed the “official” Oktoberfest this year, but it’s still October and we’re still celebrating with our beloved Schnitzel and Spaetzle recipe. Maybe it’s the German in us, but we have loved schnitzel and spaetzle for as long as we can remember. For a long time, we bought the packaged spaetzle and just made the schnitzel from scratch but once you make spaetzle from scratch, you will never go back!

Though this recipe takes some prep work and coordination – and maybe even an extra set of hands – it’s so worth it. We use a special spaetzle maker like this one but don’t fret if you don’t have one. You can also use a food mill like this one or a colander and a rubber spatula. Just pour the batter into the colander and gently press through the holes, scraping the batter off the outside as needed.

Serve it with a lemon wedge and nice German beer and enjoy the rest of October!

Note: If you are making both the schnitzel and the spaetzle, we recommend you make the spaetzle first and let it sit on the stove at the lowest heat setting (stirring occasionally) while you make the schnitzel.

Prepare the schnitzel.

Feed spaetzle batter through a spaetzle maker or colander.

Spaetzle will float within one minute, remove with slotted spoon or spider skimmer.

Saute over medium heat, allowing spaetzle to brown slightly.

Schnitzel and Spaetzle

Note: If you are making both the schnitzel and the spaetzle, we recommend you make the spaetzle first and let it sit on the stove at the lowest heat setting (stirring occasionally) while you make the schnitzel.

Schnitzel

• 1 lb pork tenderloin
• Kosher salt
• ½ cup all-purpose flour
• 2 large egg whites
• 1TBS water
• 1 cup panko
• ¾ cup grated parmesan cheese
• Olive oil for frying
• Lemon wedges for serving

Slice pork tenderloin into 12 roughly even round pieces. Place rounds between two pieces of wax paper or plastic wrap. Using a meat mallet or rolling pin, pound each piece to flatten to just under ¼” thick. Generously salt each side with kosher salt and set aside.

Set out three flat, shallow bowls. In the first bowl, put the flour. Whisk together the egg whites and water and pour into second bowl. In third bowl combine the panko and parmesan.

Warm oven to about 200 degrees. Place wire rack inside a sheet pan and place in oven to warm. Heat about 2 tablespoons of olive oil in a large skillet over medium high heat. Dip pork in flour then egg then panko mixture, pressing gently to be sure coating adheres and completely covers both sides. Saute about 4 cutlets at a time until golden brown, about 2-3 minutes per side. Remove to wire rack/sheet pan and keep in warmed oven while you repeat process with remaining pork, adding more olive oil to pan as needed. Serve with lemon wedges.

Serves 4

Spaetzle Batter

• 2 ½ cups all-purpose flour
• 1 tsp kosher salt
• 1/8 tsp fresh ground black pepper
• ½ tsp fresh ground nutmeg
• 1 TBS fresh chopped thyme
• 2/3 cup whole milk
• 5 large eggs
• 5 TBS olive oil

For Sauteing Spaetzle

• 2 TBS salted butter
• 2 TBS olive oil
• Salt and pepper

Fill a large pot with water and bring to a boil. Add one tablespoon of salt.

While water heats, whisk together flour, salt, pepper, nutmeg and thyme in a large bowl. In another bowl, whisk together the eggs, milk and olive oil. Whisk the liquid mixture into the flour mixture until smooth.

Using a spaetzle maker or potato ricer fitted with ¼” hole attachment, fill compartment with about half the batter and push through into the boiling water. Cook until spaetzle floats, only about 1 minute. Using a slotted spoon or small strainer, remove the cooked spaetzle to a bowl, then repeat the process with the remaining batter.

Dump water out of pot and return pot to medium heat. Add butter and olive oil. Once butter has melted, add the spaetzle and toss to coat. Saute for about 15 minutes, stirring every 4-5 minutes while allowing spaetzle to brown a bit between stirs. Season with salt and pepper to taste and serve.

Serves 4