Schnitzel à la Holstein with cheese spaetzle

Name: Schnitzel à la Holstein with cheese spaetzle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Spätzle noodles; 7-10 Tbsp Salt; 100 g smoked bacon; 1 red onion; 3 Spring onions; 100 g Mountain cheese, e.g. Appenzeller; 4 Pork cutlet (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper from the mill; 50 ml dry white wine; 150 ml Vegetable broth; 4 Eggs (size M); 1/2 bunch Chives

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Spätzle noodles
7-10 Tbsp Salt
100 g smoked bacon
1 red onion
3 Spring onions
100 g Mountain cheese, e.g. Appenzeller
4 Pork cutlet (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper from the mill
50 ml dry white wine
150 ml Vegetable broth
4 Eggs (size M)
1/2 bunch Chives

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime cut the bacon into fine strips. Peel and halve the onion and cut into fine strips. Clean and wash spring onions and cut into fine rings.
2
Finely grate the cheese.
3
Dab meat dry and season with salt. Heat the oil in a pan and fry the meat for approx. 2 minutes, turning it over. With pepper wü
4
manufacturer) keep warm.
5
Pour the pasta into a sieve and drain. Fry bacon in a large coated pan until crispy. Add spaetzle and fry for approx. 2 minutes while turning. Add cheese and spring onions, fold in.
6
Add wine and stock, season with salt and pepper. Bring to the boil while stirring. Heat 1 tablespoon of oil in another pan. Beat the eggs in it and fry them until they become fried eggs. Season with salt and pepper.
7
Wash the chives, shake dry and, except for a few stalks for garnishing, cut into fine rolls. Arrange schnitzels and fried eggs with some spaetzle on plates. Sprinkle with chives and garnish.
8
Add the remaining spaetzle.