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National Schnitzel Day: Baked Schnitzel with Spaetzle recipe


Baked Schnitzel with Spaetzle (Small Dumplings)

Chef’s Note

September 9, 2020 is National Wiener Schnitzel day. Every Austrian and German (like me) loves to celebrate today with a Schnitzel accompanied with another German favourite-Spaetzle (small dumplings). Join me in celebrating with my baked pork Schnitzel…es ist sehr gut (Its very good)!

Ingredients needed for the Spaetzle and schnitzel

For your Schnitzels
• One-quarter pound of pork cutlets
(Note: you can also use chicken breast or veal cutlet)
• 3oz of Panko
(Note you can also use breadcrumbs instead of Panko)
• 1 egg
• 2 teaspoons of Milk

Ingredients needed for Spaetzle
• 3 eggs
• 1 cup all purpose flour
• 1/4 cup 2% milk
• 1/4 teaspoon nutmeg
• A pinch of white pepper
• A pinch of salt
• 2 tablespoons of butter

Ingredients for Garnish
• 3 tablespoons of fresh chopped parsley
• 1 tablespoon of butter
• One package of gravy (follow manufacturers cooking suggestion)
(Note: gravy is to be added on top of the spaetzle when served)

Directions for Spaetzle (Small Dumplings):
• Mix all dry ingredients; flour, salt, pepper and nutmeg together in a
bowl and set aside
• in a bowl Beat eggs well and add milk and mix again.
• Add this liquid mixture to the flour mixture and mix well.

Directions of cooking Spaetzle
• Place a pot of water on stove and bring to a boil, (some like to add a
little salt to the water)
• Take a spaetzle maker (Potato masher) with large holes and
place spaetzle dough into the spaezle maker and squeeze the
dough and let it fall into the boiling water. When the spaetzle is
cooked it will rise to the top. Remove the spaetzle that is on top of the
water, and repeat the process until all the Spaetzle dough is cooked,
and then set aside.
• Mix the cooked Spaetzle with butter and set aside until you plate the

Directions for preparing and baking the meat: The schnitzel

• Place pork onto a wooden board, and with a cleaver flatten out the meat as evenly as possible
• In a bowl mix egg with a touch of milk. Set aside.
• Take a flat plate and Pour the panko. Set aside
• Take your meat and dip it into the egg mixture, drain off excess
• Take the meat with the egg mixture on it and dip it into the Panko (make sure both sides are covered)
• Place the meat onto a baking sheet, then place it in a preheated oven at 400°F until the internal temperature of the meat is160°F

To assemble your plate
• Place Spaetzle on the plate, add the schnitzel to the side, then add carrots or Peas. Pour gravy over the Spaetzle and sprinkle the fresh chopped parsley over the Spaetzle and enjoy.

Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz

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