Chef’s Corner
Breaded Pork Cutlet and
Spaetzel with Brown Butter and Sage
Yields 6 servings
Ingredients
6
boneless pork cutlets, 5 ounces each
1 ½
cups milk
1
cup all-purpose flour
¼
teaspoon salt
2
eggs, beaten
2 ¼
cups unseasoned bread crumbs
1
cup Parmesan cheese, finely grated
¼
cup vegetable oil
Directions
1
Place cutlets between two sheets of
plastic wrap and pound evenly to ¼-inch
with a meat mallet or flat surface pan
2
Arrange the cutlets in a shallow pan and add
the milk. Cover and chill at least one hour.
3
Set up three shallow dishes
for the breading process
4
Combine the flour and salt in one dish, the
beaten eggs in the second dish and the
bread crumbs and cheese in the third dish
5
Drain the cutlets and pat dry
6
Working one at a time, dredge each cutlet
first in flour until completely dry. Dip in the
egg to coat and allow the excess to drip
off. Roll quickly in the bread crumbs until
coated (do not press bread crumbs into the
cutlet). Repeat until all cutlets are breaded.
7
Heat oil in a large heavy skillet
over medium high
8
Place the cutlets in the hot oil being careful
not to crowd (if necessary, cook in batches)
9
Fry the cutlets 3-4 minutes on one side
moving them with a fork to ensure they
don’t stick to the pan. Turn them over once
and fry until both sides are golden brown.
10
Remove from the pan and place on a clean
disposable towel to drain any excess oil
Spaetzel with Brown Butter and Sage
16
ounces packaged spaetzel
3
tablespoons unsalted butter
1
tablespoon sage, chopped
Salt and pepper
Directions
1
Cook spaetzel to package
instructions. Drain and set aside.
2
Melt butter in a large sauce pan over
medium heat. Using a spatula, swirl
the butter until it starts to brown with a
nutty aroma, being careful not to burn.
3
Add the spaetzel and quickly sauté
until the spaetzel is golden brown
4
Add the sage, and season with
salt and pepper to taste
Corporate Chef Gerry Gulli
is responsible for United’s menu design
and development. In this role, he combines
his love of food with his interest in aviation.
He has been widely recognized for his
creativity in designing menus with broad
international and regional appeal. In
his free time, Chef Gerry enjoys trying
new recipes with family and friends.
CHEERS!
Courtesy of Doug Frost, Master Sommelier and Master of Wine
J. & H. Selbach Riesling Kabinett 2011, Germany |
Great German Riesling is not sweet but
very fruity. Seemingly sweet when first tasted, within a few minutes, Selbach seems dry and
lemony. This wine would be an excellent pairing against the richness of this recipe.
Chef’s Tip
For a change of pace, use boneless
skinless chicken breast instead of pork.
Try braised red cabbage with apple as
an accompaniment to this recipe.
