There’s something irresistibly cozy about a plate of crispy schnitzel laid over a bed of buttery spätzle, all crowned with a delightful sweet and sour cabbage. This dish is a labor of love, but fear not! Each component is straightforward to prepare, making it perfect for both seasoned chefs and home cooks alike. Imagine a relaxing evening, autumn leaves swirling outside, as the rich aromas of this hearty meal fill your kitchen.
Not only does this comforting schnitzel dish shine at family gatherings, but it also promises to turn your weeknight dinners into something extraordinary. With the perfect blend of textures and flavors, it transforms the ordinary dinner routine into a culinary celebration. So, roll up your sleeves and get ready to dive into a comforting meal that is sure to warm both your heart and home!
Why is Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage a Must-Try?
Comforting flavors: This dish combines crispy schnitzel with rich, buttery spätzle and tangy sweet and sour cabbage for a truly delightful experience.
Easy preparation: Each component is simple to make, making it approachable for home cooks at any skill level.
Crowd-pleaser: Perfect for family gatherings or cozy weeknight dinners, it’s a meal everyone will love.
Versatile ingredients: With a few substitutions, you can easily cater to dietary preferences without sacrificing taste.
Hearty texture: Enjoy the satisfying crunch of the schnitzel paired with the soft spätzle and tender cabbage.
Seasonal appeal: This dish is ideal for chilly evenings, transforming your dinner into a warm and inviting experience!
Schnitzel Over Buttered Spätzle Ingredients
For the Sweet and Sour Cabbage
• Unsalted Butter – Adds richness to both the cabbage and spätzle; substitute with olive oil for a dairy-free option.
• Shredded Purple Cabbage – Provides vibrant color and texture; green cabbage can also be used.
• Green Apple (shredded) – Introduces a sweet yet tangy flavor to the cabbage; pear or a splash of lemon juice can also work.
• Apple Cider Vinegar – Balances acidity with sweetness; use white vinegar if unavailable.
• Sugar – Sweetens the mixture, balancing out the acidity; adjust to taste if needed.
• Water – Softens cabbage while cooking; no substitutions necessary.
• Salt and Pepper – Enhances the overall flavors; season to your liking.
• Ground Clove – Adds subtle warmth; a pinch of nutmeg or allspice can substitute in a pinch.
For the Schnitzel
• Boneless Pork Chops – Main protein, pounded thin for tenderness; chicken breast works for a lighter alternative.
• All-Purpose Flour – Coats the schnitzel for a crispy crust; gluten-free flour can be used if needed.
• Large Eggs – Binds breadcrumbs to the meat; no substitutes recommended for best texture.
• Panko Breadcrumbs – Creates that beloved crispy coating; regular breadcrumbs can be used but will yield a softer texture.
• Extra Virgin Olive Oil – Ideal for frying the schnitzel; vegetable oil is a viable alternative.
For the Buttered Spätzle
• Whole Milk – Enriches the spätzle dough; almond milk is a good dairy-free substitute.
• Roasted Garlic – Adds depth of flavor to the gravy; fresh garlic can replace if roasting isn’t possible.
• Minced Shallots – Adds sweetness and depth to the gravy; onions can also work if shallots are not available.
• Chicken or Vegetable Stock – Intensifies flavor in the gravy; water can be a substitute but will reduce richness.
For Garnishing and Serving
• Pickled Capers – Provides a unique brininess; feel free to omit if too salty.
• Chopped Flat-Leaf Parsley – Freshness and color for garnish; chives or cilantro can also add a unique twist.
• Lemon Wedges – Serve to brighten the dish with a refreshing tang; a delightful complement to all the flavors.
Every component of the Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage is crafted to create an unforgettable meal experience that is as delightful to prepare as it is to enjoy!
How to Make Schnitzel Over Buttered Spätzle
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Prepare the Sweet and Sour Cabbage:
Melt 2 tablespoons of unsalted butter in a medium pot over medium heat. Add shredded purple cabbage, 1 shredded green apple, ¼ cup apple cider vinegar, 2 tablespoons sugar, ½ cup water, and salt and pepper to taste. Cook on medium-low for about 1 hour until softened; stir occasionally and add more water if drying out. -
Make the Spätzle:
In a bowl, mix 2 cups of all-purpose flour with 1 teaspoon of salt. In another bowl, combine 4 large eggs, ¼ cup of whole milk, and 2 tablespoons melted butter. Blend both mixtures until thick. Boil salted water; use a spätzle maker to press batter into boiling water until spätzle floats, about 3-4 minutes. Drain and transfer to a bowl, sauté in 2 tablespoons of butter until lightly browned. -
Cook the Schnitzel:
Season 4 boneless pork chops with salt and pepper. Dredge each chop in flour, dip in egg, then coat with panko breadcrumbs. Fry in ½ cup of extra virgin olive oil over medium heat until golden and cooked through, about 4-5 minutes per side. Keep warm on a plate. -
Prepare the Gravy:
In a saucepan, sauté 2 minced shallots in 2 tablespoons of melted butter until softened. Sprinkle in 2 tablespoons of flour and add 3 cloves of roasted garlic, whisking until combined. Gradually add 1 cup of chicken or vegetable stock, stirring until thickened. Season with salt and pepper to taste. -
Assemble the Dish:
Place a mound of buttered spätzle on each plate. Top with schnitzel, add a generous serving of sweet and sour cabbage, and pour over the gravy. Garnish with pickled capers and chopped flat-leaf parsley. Serve with lemon wedges on the side for a bright finish.
Optional: Drizzle a little extra butter on the spätzle for added richness.
Exact quantities are listed in the recipe card below.
What to Serve with Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage?
Imagine the comforting aroma of your homemade schnitzel wafting through the kitchen as you anticipate the perfect accompaniments to complete your hearty meal.
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Crispy Green Salad: A fresh mix of greens lightly dressed in vinaigrette adds brightness, cutting through the richness of the schnitzel and enhancing the meal’s overall balance.
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Roasted Root Vegetables: Sweet potatoes and carrots, caramelized to perfection, create a lovely textural contrast and lend a natural sweetness to complement the tangy cabbage.
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German Potato Salad: This warm and tangy dish enhances the flavors of the schnitzel beautifully, introducing a delightful creamy element that rounds out the plate.
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Herb Buttered Bread: A crusty bread spread with herb-infused butter is perfect for sopping up the rich gravy, adding heartiness and aromatic charm to your dinner.
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Cold Beer or Cider: A crisp lager or a refreshing apple cider beautifully complements the meal’s savory flavors while adding a festive touch to your dining experience.
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Lemon Sorbet: End your meal on a light note with a zesty sorbet, providing a refreshing palate cleanser that offsets the hearty main course, leaving you satisfied yet wanting more.
How to Store and Freeze Schnitzel Over Buttered Spätzle
Fridge: Store the schnitzel, spätzle, and sweet and sour cabbage separately in airtight containers for up to 3 days. This helps maintain their textures and flavors.
Freezer: For longer storage, freeze schnitzel in a single layer on a baking sheet, then transfer to an airtight container or freezer bag for up to 2 months. The spätzle and cabbage can also be frozen, though the texture may change slightly upon thawing.
Reheating: To enjoy your schnitzel over buttery spätzle again, reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. If the cabbage is frozen, thaw overnight in the fridge before reheating in a pan on low heat.
Make-Ahead Tips: Prepare components, such as the sweet and sour cabbage and schnitzel, a day in advance for a quick assembly dinner. Simply reheat before serving to maintain that comforting schnitzel experience!
Schnitzel Over Buttered Spätzle Variations
Feel free to get creative with this dish and explore delectable twists that suit your taste buds!
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Turkey Schnitzel: Swap pork for turkey for a lighter option that’s just as tasty. It’s a great choice for those seeking a healthier alternative without sacrificing flavor.
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Herbed Spätzle: Add fresh herbs like thyme or chives to the spätzle dough for an aromatic twist, creating a flavorful base that enhances the dish beautifully.
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Vegetable Medley: Incorporate chopped carrots, kohlrabi, or red bell peppers into the sweet and sour cabbage for a colorful and nutritious addition that brightens the dish.
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Spicy Kick: If you’re a fan of heat, add a pinch of crushed red pepper flakes to the cabbage mix for an exciting layer of spice that complements the sweetness.
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Cheesy Spätzle: Mix in a bit of grated cheese like parmesan or gouda into the spätzle for a rich, savory bite that elevates this comforting dish even further.
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Coconut Gravy: For a tropical twist, replace traditional stock with coconut milk in the gravy, providing a creamy richness that pairs perfectly with the tangy cabbage.
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Quinoa Flour: For gluten-free diners, use quinoa flour instead of all-purpose in the schnitzel coating for a nutty taste and enhancing the dish’s nutritional profile.
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Mango Chutney: Swap the pickled capers for a spoonful of mango chutney for a sweet and tangy twist, adding a refreshing contrast to the crispy schnitzel.
With these fun variations, you can make this comforting dish uniquely yours, ensuring every meal feels special!
Make Ahead Options
These Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage are perfect for meal prep enthusiasts! You can prepare the sweet and sour cabbage up to 3 days in advance by cooking it as directed, letting it cool, and then storing it in an airtight container in the refrigerator. The schnitzel can also be breaded and refrigerated for up to 24 hours before frying, which allows for great flavor infusion. Simply reheat the cabbage on the stove before serving and pan-fry the schnitzel in hot oil until golden brown when you’re ready to enjoy dinner. These tips ensure that your dish remains just as delicious and enjoyable while saving you valuable time during the week!
Expert Tips for Schnitzel Over Buttered Spätzle
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Pound Evenly: Ensure the pork chops are pounded to an even thickness for consistent cooking. Thick areas may remain raw while thin parts cook quickly.
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Hot Oil Test: Before frying, check if the oil is hot by dropping in a breadcrumb; it should sizzle immediately. This prevents greasy schnitzel and ensures a crispy coating.
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Spätzle Timing: Cook the spätzle just before serving. If made too early, they can become gummy. Tossing them in butter adds delicious flavor while keeping them tender.
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Adjust Sweetness: When preparing the sweet and sour cabbage, taste as you go. You can adjust the sugar based on your preference for sweetness, ensuring a balanced flavor.
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Use Quality Breadcrumbs: For the best texture and crunch on the schnitzel, opt for panko breadcrumbs. They create a lighter, crispier finish compared to regular breadcrumbs.
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Garnish Joyfully: Don’t skip on the garnishes! Fresh parsley and capers not only add a pop of color but also elevate the flavor profile of the entire dish, making your schnitzel over buttery spätzle truly delightful.
Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage Recipe FAQs
What kind of cabbage should I use for sweet and sour cabbage?
I recommend using shredded purple cabbage for vibrant color and flavor. However, green cabbage can absolutely do the trick if you prefer a milder taste.
How should I store leftover schnitzel and spätzle?
Store the schnitzel, spätzle, and sweet and sour cabbage separately in airtight containers in the fridge. This way, they’ll stay fresh for up to 3 days. Keeping them apart helps maintain their distinctive textures!
Can I freeze schnitzel and spätzle?
Absolutely! To freeze schnitzel, place it in a single layer on a baking sheet, then transfer to an airtight container or freezer bag once frozen solid. You can freeze it for up to 2 months. The spätzle and sweet and sour cabbage can also be frozen, but be aware that the texture may change slightly when reheating.
What should I do if my schnitzel isn’t crispy?
If your schnitzel turns out less crispy than desired, ensure the oil is hot enough before frying—it should sizzle when you drop in a breadcrumb. Also, using high-quality panko breadcrumbs will give you that lovely crunch you’re looking for. If it’s already cooked, a quick re-fry can help restore the crispiness!
Can I adjust this recipe to be gluten-free?
Yes, indeed! You can easily adapt the Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage by using gluten-free flour for the schnitzel and gluten-free pasta options instead of regular spätzle. Just make sure to check the flour labels to ensure they are certified gluten-free!
Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage Bliss
Ingredients
Equipment
Method
- Prepare the Sweet and Sour Cabbage: Melt 2 tablespoons of unsalted butter in a medium pot over medium heat. Add shredded purple cabbage, 1 shredded green apple, ¼ cup apple cider vinegar, 2 tablespoons sugar, ½ cup water, and salt and pepper to taste. Cook on medium-low for about 1 hour until softened; stir occasionally and add more water if drying out.
- Make the Spätzle: In a bowl, mix 2 cups of all-purpose flour with 1 teaspoon of salt. In another bowl, combine 4 large eggs, ¼ cup of whole milk, and 2 tablespoons melted butter. Blend both mixtures until thick. Boil salted water; use a spätzle maker to press batter into boiling water until spätzle floats, about 3-4 minutes. Drain and transfer to a bowl, sauté in 2 tablespoons of butter until lightly browned.
- Cook the Schnitzel: Season 4 boneless pork chops with salt and pepper. Dredge each chop in flour, dip in egg, then coat with panko breadcrumbs. Fry in ½ cup of extra virgin olive oil over medium heat until golden and cooked through, about 4-5 minutes per side. Keep warm on a plate.
- Prepare the Gravy: In a saucepan, sauté 2 minced shallots in 2 tablespoons of melted butter until softened. Sprinkle in 2 tablespoons of flour and add 3 cloves of roasted garlic, whisking until combined. Gradually add 1 cup of chicken or vegetable stock, stirring until thickened. Season with salt and pepper to taste.
- Assemble the Dish: Place a mound of buttered spätzle on each plate. Top with schnitzel, add a generous serving of sweet and sour cabbage, and pour over the gravy. Garnish with pickled capers and chopped flat-leaf parsley. Serve with lemon wedges on the side for a bright finish.