Oktoberfest with Rita

Crisp coated pork schnitzel

There are endless variations and this one is simple.

Ingredients

4 boneless pork chops, or sliced pork tenderloin

Salt, pepper and a little garlic powder

A couple shakes paprika (optional)

Flour

2 eggs

1/3 cup cream, half & half or evaporated milk

2 cups dry breadcrumbs - Panko or whatever

Lemon wedges (optional but good)

Instructions

Pound pork out if necessary to about 1/4” thickness.

Season both sides with salt, pepper, garlic powder and paprika.

Place flour in shallow dish.

Whisk eggs and cream in shallow dish.

Place crumbs in shallow dish.

Dredge pork in flour, shake off excess, then in egg mixture, and finally in crumbs.

Fry in pan, medium heat, in oil and butter - a couple or more tablespoons each.

When golden on one side, flip and cook on other just until temperature reaches 140 - 145. Don’t overcook or meat will be dry and tough.

Serve with lemon.

Rita’s spaetzle

Can be doubled.

Ingredients

1 large egg, beaten lightly

1/3 cup milk

2 tablespoons melted butter

1 cupflour

Salt and pepper to taste

Boiling broth or gravy

Instructions

Whisk eggs and milk together and stir in butter. Place flour, salt and pepper in bowl and make a well in center. Pour in milk mixture and whisk until smooth. Dough is sticky.

Sprinkle small cutting board with flour.

Dump dough on and smooth to about 1/4”, sprinkling with a little flour as you go.

Take a knife and cut/scrape through dough into little pieces, dropping them into broth.

When they rise to the top, they’re cooked.

Or scoop up dough in spoon and take a knife or another spoon and drop little pieces into broth.

To serve:

Toss in butter or melty cheese while still hot.