Pork Schnitzel with Cheese Spaetzles

Stefanie Paganini 4 Servings 30 minutes

A quick and easy spin on a classic recipe!


  • 1½ pounds boneless pork chops
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¼ cup milk or cream
  • 3 tablespoons olive oil
  • 1 teaspoon fresh Italian parsley, minced
  • Salt and pepper

Cheese Spaetzles:

  • 2 cups all-purpose flour
  • 4 eggs
  • ½ cup milk
  • 1 cup parmesan cheese
  • 4 cups chicken stock (for boiling Spaetzles)
  •  2 tablespoons unsalted butter
  • 2 cloves garlic, finely chopped
  • 1 cup heavy cream
  • Salt and pepper


  • Pound chops until thin and even.
  • Place flour, parsley, salt and pepper into a shallow baking dish and mix until fully incorporated.
  • In a separate shallow dish, whisk together eggs and milk
  • Dip prepared chops, one at a time, into egg mixture and then into flour mixture. Repeat. Place floured chop in a dish.
  • Heat oil in large skillet over medium-high heat. Working in batches, add chops to cook, turning once until golden brown, about 3 minutes per side. Serve warm with cheese spaetzles.

Cheese Spaetzles:

  • Combine flour, eggs, milk and ¼ cup cheese in a bowl to form spaetzle dough.
  • In a large stock pot boil stock. Push the batter through a spaetzle maker over the boiling stock. The Spaetzles are done when the pieces float to the top of the stock. Use a slotted spoon to remove the cooked Spaetzles.
  • Melt butter in a large skillet. Add cream, remaining cheese, garlic and spaetzles. Sauté until thickened. Serve warm with pork.