|2 servings||calories per servings 710||protein serving 41 g||carbs per serving 50 g||total fat per serving 38 g|
In Austria, schnitzel is meat that has been pounded, breaded and fried. In the American South, something similar is often called chicken-fried steak. This dish is something between the two, with boneless pork chops pounded, breaded with buttermilk and panko (a crispy Japanese breadcrumb), and pan-fried. Our take on spaetzle, a German egg noodle, is close to the original – but this one is quickly mixed and dropped from a plastic bag. In any culture, it’s weeknight comfort food at its best.
|Nutrition Facts||/ Per Serving|
|Total Fat||38 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||18 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||4 g|
Prepare your mise en place: Pick and chop parsley and oregano leaves. Cut or tear spinach into bite-size pieces.
Season pork chops on all sides with Burger & Sausage Seasoning. Place a chop in an open resealable bag on a sturdy work surface (or between 2 pieces of plastic wrap). Pound the chop with a meat mallet or the bottom of a skillet until it is about half as thick and twice as wide. Repeat with remaining chop.
Place chops in a shallow bowl, and cover with buttermilk, making sure that every surface of chops is covered.
Spread panko on a plate. Use a fork to transfer the pounded chops, one at a time, into the bread crumbs. Turn over to fully coat, gently pressing chops into panko.
Fill a saucepot half full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place pan over high heat, and bring to a boil. This is your noodle cooking water. Crack eggs into flour bag. Add 2 teaspoons olive oil and 1/4 teaspoon Rosemary Salt. Seal bag securely, taking care to squeeze out as much air as possible. Knead the bag to mix contents thoroughly and completely, 2-3 minutes.
When water is boiling, cut a very small corner off bag, a little less than 1/4 inch wide. Squeeze 1 or 2 noodles into boiling water. They should be about the width of a pencil. If you need to, cut a smaller hole in the opposite corner of the bag. Continue squeezing noodles into the boiling water, away from other noodles so none touch. (If necessary, cook them in 2 batches.)
When the noodles float they are mostly cooked; boil 60-90 seconds more to finish. Drain noodles thoroughly, and spread on paper towels in a single layer to dry.
Place a heavy skillet over medium heat, and add enough cooking oil to create a 1/4-inch layer in pan. When a piece of panko dropped in the oil sizzles, carefully place chops in pan. Cook until golden brown on the bottom, about 5 minutes. Turn and cook until brown on the second side, 3-4 minutes more. Remove chops to paper towels to drain. Drain away excess fat, and wipe out pan.
Return skillet to medium heat, and add butter. When butter is foamy add noodles to pan, and toss or gently stir to coat. Cook without stirring to warm, and brown on first side, 3-4 minutes. Add parsley, oregano and spinach, and stir until spinach is just wilted, 1-2 minutes.
Divide noodles between 2 plates. Top with pork, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...