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Spätzle with Pork Schnitzel

20 min·85 Views
Spätzle with Pork Schnitzel

Flora Petrova

352 Recipes

Pan-fried Pork Schnitzel served with buttered Spätzle noodles and simple green peas.

Allergens
329kcal

2 Portions · 800 g

Protein
65 g
Carbohydrates
0 g
Fat
7 g
Fiber
0 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g
  • Spätzle Noodles
  • Pork Schnitzels2
  • Green Peas
  • Butter
  • Salt
  • Pepper

Cook Schnitzel:

  1. 1

    Season 2 Pork Schnitzel with Salt and Pepper.

  2. 2

    Fry in Butter over medium-high heat for 1.5 min per side until golden. Keep warm.

    Timer1 min 30 s

Cook Peas:

  1. 3

    Heat Green Peas with a little water in a pan until water evaporates.

  2. 4

    Add Butter and Salt; toss to coat (1 min).

    Timer1 min

Fry Spätzle:

  1. 5

    Melt Butter in a pan; add Spätzle Noodles.

  2. 6

    Fry, tossing, for 2-3 min until heated through.

    Timer3 min

Serve:

  1. 7

    Arrange Schnitzel, Spätzle, and Peas on plates.

  2. 8

    Optionally add peppercorn sauce.

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