Pork Tonkatsu with Watermelon-Tomato Salad


Yield:  4 Servings



  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



  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.





  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.