Homemade German Dinner – Crispy Pork Schnitzel + Spätzle + Braised Cabbage (Full Recipe)

Hey everybody, it might be kind of fun to do a whole German meal today. So I'll start off showing you a few things we're working with today. I've got one apple here, which happens to be a Jonagold apple, some cabbage, regular green cabbage, got five boneless pork chops that I cut off a loin, bread crumbs, flour, eggs, a little flour, eggs over here for another recipe. We're going to be doing some pork schnitzel and braised cabbage with onion and apple and spätzle, which is a German egg noodle. I haven't made spätzle in years and years, so we'll see how that goes. So I'm going to start out with the apple. So I'm going to use my core slicer here to start this apple going. Seed and stem parts cut out of these. Okay. The wedges that are bigger like that, we'll cut in half. Smaller ones we won't have to. Okay. Cut these in chunks. We're not going to put these in until about the last 10 minutes. The cabbage cooks. Apple pieces all over the place. I'm going to put just a little bit of lemon juice on that. Keep the apples from browning while they're sitting. Mix this up a little bit and we're going to cut our cabbage. There's the core. Cut it in wedges. Take that tough core out. Then cut it up into pieces, kind of the same size as we did the apples. Piece of corn there. And that I'm throwing right into a saute pan. And in the pan, I have two tablespoons of butter and two tablespoons of water. This will take about 20 minutes to cook. We have a lot of other steps to do in the meantime. It's going to cook down considerably. Add a little bit of salt. A little bit of pepper. A lot of people like to put caraway seeds in. Happen to have any right now. Okay, I'm going to set that over on the stove. Kind of clean up our mess a little bit from this one. You can see I have another cutting board underneath that. Okay. Need to be about a quarter of an inch thick. Salt and pepper on these. Should have got the big shakers out. Okay, now we'll get our dredging station ready. I'm going to break two eggs into this bowl. Whisk them up a bit. Okay, another step I need to take here. Since I just realized that I didn't cut off the onion, use up what I had left. Okay, so flour first. And our egg. Breadcrumbs. Homemade breadcrumbs, yes. First, we'll do the flour. Flour is what makes the eggs stick. And the egg. And repeat. Oh, it takes too long with a fork, doesn't it? You can use the same process with chicken also. And if you want to go really classic and get some thin-sliced veal, then you make a deviner schnitzel. It's a typical sign that schnitzel is what we're making today. Okay, we're going to let those rest a bit while we carry on making some other things. I'm going to wash my hands over here. Okay, next we're going to put together our schpetzel. I have two cups of all-purpose flour and a teaspoon of salt in here. To that, we're going to add three eggs and three quarters of a cup. Start mixing it up. Make sure all that egg is incorporated in there. A little cross between the batter and dough. Okay, I'll get my water going and we'll try cooking this stuff. Okay, our water is boiling. To that, we're going to add three tablespoons of melted butter. Then I have a strainer here that has some fairly large holes in it. It should work. They make specific tools for doing this, but if you're not going to be making schpetzel ten times a year, use a strainer with fairly large holes. So what you want to do, take this batter that we made. Take a large spoonful of that. Hold it over here. The holes were not big enough in that strainer. Just take little bits of it. Dropping it into the water. Sometimes you just have to be resourceful. Doesn't want to work, make it work. A little bit larger than I intended. But in Germany, schpetzel comes in all different sizes. And I guess it does in my kitchen, too. Okay, get that back up to a boil. And as they float, they're pretty well done. Okay, done with that. Now we're going to take these and run some cold water over them, get the cooking stock, because we are going to reheat them when the rest of our dinner is ready. Okay, I've got the cabbage started. I've got about a half an inch of vegetable oil in my skillet. And we're going to put a third one in. I want this on about medium heat. Don't want to burn the breadcrumbs. Turn the cabbage up to about medium hot. Get it going good. I have turned the oven on to 190 degrees. Because we're going to, as soon as these are browned, we're going to put them on a grate and put them in the oven. So they'll stay warm while we're finishing up the schpetzel and schnitzel. And some kind of schcabbage, I guess. Now it's just a little bit of a waiting process, waiting for these to brown and cook, waiting for our cabbage to really start going in. You can smell the onion. Glad I didn't totally forget it. It should cook down quite a bit. Oven's hot. This is the part that you really can't hurry. Just takes a little bit of time. Getting it browned nicely. Okay, it's a beautiful, beautiful look. See how our underside is doing here? Just about there. Not quite. Okay, we're getting browned on the second side. Baking sheet, look at that. Keep them crispy. Pop these into the oven. There are about two cookies. Okay, turn the heat down on the cabbage a little bit. And I'm going to go ahead and put the apples on. I'm going to put those over the top for right now. Okay, those are ready to turn. Start cabbage again. One of those days when I'm very glad I have a dishwasher. Certainly am glad that I'm using a lot of bowls and pans. Every other utensil might have a counter cleaned up a little bit, huh? Okay, I'm going to put these two into the oven. Shut the heat off on that one. I'm going to drain the... Now we'll turn this one back on. A couple of tablespoons of butter in here. This is how we're going to re-warm our schpatzel. We'll also pick up a little residual flavor from having that pork cooked in there. Yes, I know the oven's on. Mainly, you're wanting to reheat this, heat it through. But wonderful if it picks up a little color. Okay, pretty well warmed through on that. All the little bits out. One more thing we're going to use this pan for. That is to make a little bit of a mustard sauce for on our schpatzel. Again, a couple of tablespoons of butter. Okay, I'm just using plain yellow mustard. You can use any kind of mustard you might have. Then we are going to add a couple of tablespoons of honey to that. And some ground black pepper. I got out the big shaker now. Mustardy, a little peppery, a little sweet. Okay, give me a couple of minutes and we will get this plated up. Okay, I've got the cabbage started. I've got about a half an inch of vegetable oil in my skillet. And we're going to get a third one in. I want this on about medium heat. Don't want to burn the breadcrumbs. And the cabbage up to about medium hot. Okay, going good. I have turned the oven on to 190 degrees. Because we're going to, as soon as these are brown, we're going to put them on a grate and put them in the oven. So they'll stay warm while we're finishing up the schpatzel and schnitzel. And some kind of cabbage, I guess. Now it's just a little bit of a waiting process. Waiting for these to brown and cook. Waiting for our cabbage to really start going here. I can smell the onion. Glad I didn't totally forget it. It cooked down quite a bit. Oven's hot. This is the part that you really can't hurry. It just takes a little bit of time. Getting it browned nicely. Okay, beautiful, beautiful little schnitzel. Let's see how our other side is doing here. Just about there. Not quite. Okay, we're getting browned on the second side. Baking sheet with a rack. You can quickly pop these into the oven. They're going to keep cooking. Okay, I'm going to turn the heat down on the cabbage a little bit. Letting it brown a little bit on the top. And I'm going to go ahead and put the apples on. I'm going to put those over the top for right now. Okay, those are ready to turn. Start cabbage again. One of those days when I'm very glad I have a dishwasher. You can see I might have the counter cleaned up a little bit here. Okay, I'm going to put these two into the oven. Shut the heat off on that. I'm going to drain the oil. Now we'll turn this one back on. A couple of tablespoons of butter in here. This is how we're going to rewarm our schnitzel. We're also picking up a little residual flavor from having that pork cooked in there. Yes, I know the oven's on. Mainly you're wanting to reheat it through. But it's wonderful if it picks up a little color. Okay, it's pretty well warmed through on that. A little bit's out. One more thing we're going to use this pan for. And that is to make a little bit of a mustard sauce on our schnitzel. Again, a couple of tablespoons of butter. Okay, I'm just using plain yellow mustard. You can use any kind of mustard you might have. Then we are going to add a couple of tablespoons of honey to that. And some ground black pepper. I got out the big shaker now. Mustardy, a little peppery, a little sweet. Should be good. Okay, a little bit. Okay, give me a couple of minutes and we will get this plated up. Okay, I got the platter out. Schnitzel's right across the middle. Put a schpetzel at one end. Braised cabbage. I think braised cabbage for the next one. It's okay, I like it. Mustard sauce. Schpetzel, schpetzel. A schpetzel first. Well, that turned out a little bit of schnitzel sauce on that. Classic German meal. Pork schnitzel, schpetzel, braised cabbage. Fantastic meal. Now I'm too tired to eat. Because this isn't my first kitchen. See you next time.