Pork Tonkatsu with Watermelon-Tomato Salad
2 cups 1/2-inch cubed watermelon
2 cups cherry tomatoes, halved
2 cups baby arugula
1/4 cup fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil
2 TBLS Dijon mustard, divided
1 TBLS fresh lemon juice plus 4 lemon wedges
1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper plus more
2 large eggs
2 cups Panko breadcrumbs
4 each 4-oz boneless center-cut pork chops, pounded to 1/8-inch thickness (When in doubt--pound some more).
6 TBLS vegetable oil, divided
Combine first 4 ingredients in a large bowl. For the watermelon, use a melon-baller and cut the balls in half.
Whisk olive oil, 1 TBLS mustard, and juice in a small bowl. Season the dressing with salt and pepper and set aside.
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.
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.
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 tablespoon butter
1/4 cup minced shallot
3 cups mushrooms
2 1/2 cups beef broth
1/4 cup flour
1/4 teaspoon seasoning salt
Melt butter, then sauté shallots until clear. Then toss in mushrooms until mushrooms are sautéed.
Place flour in a separate bowl, slowly whisk in beef broth. Adding wet to dry helps prevent lumps
Pour beef broth mixture into mushroom pan boil for 5-10 minutes until thickened, stir fairly often so it doesn't stick.
1 cup unbleached all-purpose flour
1/4 cup milk
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
4 quarts water
2 tablespoons butter
2 tablespoons chopped fresh parsley
Salt & Pepper for personal seasoning
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.
Fill a large bowl with ice cubes.
Fill a 5 quart pot with the water and bring to a rolling boil.
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.