SPÄTZEL & PORK SCHNITZEL

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients:

1 GALLON WATER
1/2 CUP + 1 TABLESPOON SALT, DIVIDED
1/4 CUP WHOLE MILK
2 EGGS
1 CUP ALL-PURPOSE FLOUR
2 TABLESPOONS J EXTRA VIRGIN OLIVE OIL 
1 BUNCH PARSLEY, CHOPPED HAND RICER

To make the spätzel, bring the gallon of water with 1/2 cup of salt to a boil on high heat. Meanwhile, in a medium bowl, beat the eggs with the milk. Start adding the flour to the milk and egg mixture, and continue mixing until the texture is smooth. Add the tablespoon of salt and mix until incorporated. Let the dough rest until the water is at a full boil. Put the dough in the hand ricer and gently squeeze, so that the dough extrudes in pieces into the boiling water. Boil the spätzel for 2 minutes, then remove from the water. Transfer to a bowl and toss with J Extra Virgin Olive Oil and the chopped parsley.

6 THINLY SLICED PORK CUTLETS OR CHOPS 
POUNDED FLAT (1/8 INCH THICK)
1/4 CUP SALT
1 CUP ALL-PURPOSE FLOUR
3 EGGS
1/2 CUP WATER
1 CUP BREADCRUMBS OR PANKO
1/2 CUP VEGETABLE OIL
1-2 LEMONS, CUT INTO WEDGES

Season each pork cutlet evenly with salt. Mix the eggs with water and beat until smooth. Put the flour, egg mixture and breadcrumbs separately into three large bowls. Bread the cutlets one at a time by placing them in the flour, then the egg mixture and then the breadcrumbs. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Working in batches, add the cutlets to the skillet and cook, turning once, until golden brown (about 3 minutes per side). Remove cutlets to a warm platter and serve with the spätzel and lemon wedges. Serves 4.

 

 

Suggested Pairing: