Schnitzel, Spaetzle and a Rich Beer Sauce

subheading: Herb spaetzle:

Note: You’ll need a spaetzle press, potato ricer, pasta calendar or flat cheese grater, anything that is perforated you can push spaetzle dough through. (They do not have to be round.)

2¾ cups all-purpose flour

⅓ cup fresh herb leaves (tarragon, chives, parsley), finely chopped

3 teaspoons salt

¼ teaspoon nutmeg

4 large eggs

¾ cup water

4 tablespoons butter, for tossing

subheading: Schnitzel:

¼ cup all-purpose flour

2 tablespoons cornstarch

2 teaspoons kosher salt

½ tablespoon onion powder

½ tablespoon garlic powder

½ teaspoon paprika

2 large eggs

¾ cup panko breadcrumbs

4 (5-ounce) boneless pork cutlets, tenderized

Frying oil

Lemon, for garnish

subheading: Cream sauce:

3 tablespoons butter

⅓ to ½ cup chopped shallots

3 tablespoons all-purpose flour

⅓ cup beer, kölsch or pilsner (broth or white wine also acceptable)

1 tablespoon fresh tarragon, chopped

2 cups heavy cream

Juice and zest from 1 lemon

Note: Ingredients may have been altered from the original.

Directions at seattletimes.com

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