This is one of my favorite meals for two reasons. First, it is SO GOOD. And second, I don’t have to cook it! Now, my husband is a sweetheart and I love him to pieces. But cooking just isn’t his “thing”. The only way I can typically get him to make dinner occasionally, is to keep the pantry stocked with Hamburger Helper or Macaroni and Cheese. Hey, I’ll take it.

But SOMETIMES he’ll make Schnitzel and Spaetzle, and those are good days! Oh so good.

The gravy is the best part. I remember the first time he made this meal for me, I asked him what to put the gravy on and he said “EVERYTHING. If I could put it on cereal I would!” And he’s not kidding, that is some yummy stuff. (Well, maybe he was kidding a little bit about the cereal.)

Here is the recipe he uses, just in case you want to make some. Meanwhile, I think I’ll go have some leftovers.

Spaetzle

1 1/2 cups flour
1 tsp. salt
1/2 cup water
1 egg

Beat egg well, add water and salt and stir this into the flour. Beat into a smooth batter. Put batter on a plate and cut pieces off the edge of the plate into a big pot of boiling salted water. Drain in a colander and pour hot melted butter over or serve with croutons sprinkled over them. Serve with stew or gravy.

German-Style Schnitzel
6 servings

6 boneless pork loin cutlets (about 2 lbs.)
1/2 cup all purpose flour
2 tsp. seasoned salt (Lawry’s)
1/2 tsp. freshly ground pepper
2 eggs
1/4 cup milk
1 1/2 cup bread crumbs
2 tsp. paprika
6 Tbsp. solid vegetable shortening (Crisco)
2 Tbsp. all purpose flour
1/2 tsp. dried dill weed
1 1/2 cups chicken broth
1 cup sour cream

Combine 1/2 cup flour, salt and pepper in a shallow bowl. Beat eggs with milk in another shallow bowl. Mix crumbs and paprika in a small bowl.

Melt shortening in a large skillet over medium heat. Dip cutlets in flour, then into egg mixture. Coat with crumbs, covering completely. Add 3 cutlets to skillet and saute on both sides until coating is golden brown and meat is no longer pink, about 3 to 5 minutes per side. Transfer to platter and keep warm. Repeat with remaining shortening and cutlets.

Combine remaining flour with dill weed. Add to skillet scraping up any browned bits clinging to the bottom of pan. Add broth, stirring constantly until well blended. Stir in sour cream and cook until heated through. Spoon over cutlets or pass separately.

Hint: Have sour cream at room temperature before adding to broth mixture or it may curdle, add slowly.

Enjoy!!!