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Olivia Krochko

Schnitzel with Nokedli

Updated: Oct 1, 2020

History: This dish, also commonly called Jagerschnitzel in German translates to ‘Hunter’s Cutlets.” Originally served as a venison or wild boar dish in the late Medieval era, we cannot be certain of it’s exact origin with some claiming Vienna, and other’s saying the wild hills of Germany.


Ingredients:

4 boneless pork chops

1 cup breadcrumbs

½ cup crushed pretzels

3 whisked eggs

1 cup flour

1 cup mushrooms

½ yellow onion

6 slices bacon

3 tbps mustard

8 oz (1/2 pint) heavy cream

4 oz beer

8 tbps butter

4 cloves garlic


Nokedli:

2 cups flour

2 eggs

½ tsp salt

½ baking powder

1/4 cup water

2 tbs butter

Olive oil


Preparation time: roughly 20 mins Cook time: roughly 20 mins Yields: 4 servings


Directions:


Roughly chop both the onions and garlic (classic combo right there). Cut bacon pieces roughly 1 inches long (or however long you want to make them, go for it). In a large skillet, heat up with a GENEROUS amount of olive oil (as you learn my style, extra virgin olive oil solves all problems). Once heated cook onions and garlic until soft. Add the bacon (the more the better) and cook until slightly crispy (or until the smokey aroma has filled every room in your home.)


With a meat tenderizer, pound out each pork chop until nice and thin (get that workout in!). In three separate bowls, add flour, the breadcrumb and crushed pretzel mixture, and the whisked eggs. Evenly coat the pork chops in this order: egg, flour, egg, breadcrumb mixture (this is how you do it, don’t change the order, seriously don’t).


Heat up olive oil in a skillet, once hot add the coated pork chops. Sear the chops on each side until golden (the most beautiful color on earth) remove from the heat (you want to HEAR that satisfying sizzle when the chops hit that pan).


In the onion, garlic, bacon (YUM) skillet add a (very generous amount, and maybe even take a sip for yourself) amount of beer and cook it off. Add the sliced mushrooms and cook until they soften. Combine the mustard into this mixture and stir until evenly coated. Pour in the heavy cream and let it come to a slight bubble, then turn down the heat (you are so close to eating!! Do not burn your food so close to the end!)

Add your seared pork chops to the cream mixture and coat it with the content in the skillet. Slow cook for roughly 20 mins (or until you check on the food and it just says “plate me now”)


Bring a pot of water (add salt!) to a boil. In a bowl, combine the flour, water, salt, baking powder, and water (add slowly until dough is slightly sticky). With a nokedli tool (don’t worry if you don’t have one, just use your hands!) pinch out half inch chunks and cook in the boiling water until it floats. You can use a cutting board; just place your dough on the board and use a knife to slide small chunks of dough into the water!) Strain and coat with a good amount of butter (I never said this was a healthy meal).


Plate how you want: thrown together in a bowl, delicately place your pork chop on the buttery mound of nokedli, it doesn’t matter, the combo of the savory breaded chop with the creamy Dijon sauce will bring you right to Eastern Europe.


Official statement: Today you have a pretzel breaded tenderized pork chop with a bacon, mushroom Dijon cream sauce, on top of buttered handmade nokedli.


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