Pork Tonkatsu with Watermelon-Tomato Salad

 

Yield:  4 Servings

Ingredients

Directions:

  1. Combine first 4 ingredients in a large bowl.   For the watermelon, use a melon-baller and cut the balls in half.  

  2. Whisk olive oil, 1 TBLS  mustard, and juice in a small bowl.   Season the dressing with salt and pepper and set aside.  

  3. Whisk eggs and 1 TBLS of mustard in a medium bowl. Combine Panko, 1/2 tsp salt, and 1/4 tsp pepper on a large plate.  Season pork lightly with salt and pepper. Dip in egg mixture, then in Panko, pressing to adhere. 

  4. Working in 2 batches, heat 2 TBLS vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.

  5. Toss salad with dressing; season to taste with salt and pepper.  Serve pork with salad and lemon wedges for squeezing over.   

 

Jaeger Schnitzel Sauce

Ingredient:

Directions:

  1. Melt butter, then sauté shallots until clear.  Then toss in mushrooms until mushrooms are sautéed.

  2. Place flour in a separate bowl, slowly whisk in beef broth.  Adding wet to dry helps prevent lumps

  3. Pour beef broth mixture into mushroom pan boil for 5-10 minutes until thickened, stir fairly often so it doesn't stick.

 

Spätzle

Ingredient:  

Directions:

  1. Mix flour, salt, white pepper, and nutmeg.  Beat eggs well, and add alternately with the milk to the dry ingredients. Whisk all ingredients into a smooth batter by hand or an electric mixer.

  2. Fill a large bowl with ice cubes.

  3. Fill a 5 quart pot with the water and bring to a rolling boil.  

  4. Using a Spätzle press, grater or lid (even a perforated pizza pan, 1/4" holes will do nicely), grate/press the batter into the boiling water.

              

        DO NOT OVERCOOK and work in small batches.  Stir the Spätzle for 30 seconds or as to break/separate the pieces.  When all the Spätzle has surfaced, it is done.

        Using a strainer, scoop up the Spätzle and transfer to the ice bath to stop the cooking.  When cooled, drain in a large colander.

        Sauté cooked Spätzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.