Weiner Schnitzel and Spaetzle

These look very easy to make. I think they will probably be very easy with some practice, but it took us an hour and a half. I had to improvise with the tools for the spaetzle so I'm sure that can get easier. Also, the recipe I found called for about half the milk I actually needed. That dough would not get to the right consistency.

I dont know how long this link will work, but this is what gave me the idea to try this. They demonstrate some of the techniques for cooking (albiet they're rushed too much).

http://today.msnbc.msn.com/id/44274880/ns/today-food/t/modern-take-schnitzel-other-austrian-favorites/

Also, with the schnitzel, I bought tenderloins and pounded them down to the appropriate thinness.

Recipe: Wiener schnitzel

Ingredients

heritage pork (center cut) - I got 4 tenerized port tenderloins (1/4 inch thickness)

flour

2 eggs

breadcrumbs

Oil to fry

Salt

Lemon

Preparation

Slice pork against the grain into 3 oz pieces, pound until 1/4 of an inch think (pounding will allow it to cook evenly, tenderize the meat and make it soufflé nicer). Season with salt and pepper and dip in flour, egg (beaten with splash of seltzer) and breadcrumbs. Shake off excess. Heat oil until 350 F (med high) and crisp under constant circular movement for 60 seconds. Pat dry and serve.

Recipe: Spaetzle

Ingredients

2 eggs

3/4 cup milk

1.5 cup flour

2 Tbls sour cream

butter

2 Tbls chives

Salt

Nutmeg

Preparation

Heat pasta pot on the stove and season with oil and salt. Mix eggs, milk and flour in a blender for a semi-firm dough. Press spaetzle dough through a 5mm holed hotel pan (I used a colander with large holes), that peas sized drops form in the water.

After its done, add the sour cream, butter, chives, and nutmeg and toss to combine.