This morning I will be presenting these comfort foods on CBC's Weekend Morning Show with host Terry MacLeod. These dishes are so easy to prepare. I used Halal Veal from Millad's Supermarket on Notre Dame in Winnipeg. The calf is raised free and naturally and without cruelty.
The Spätzle is available from Nature's Farm at today's St. Norbert's Farmer's Market at the Eagle's Club from 10 - 1. Preparing it couldn't be easier. I simply sautéed it in brown butter with nutmeg.
Enjoy!
Jaeger
Schnitzel with Spätzle
Veal cutlet, pounded thin and floured both sides
(Local Halal Veal is available at Millad’s Supermarket on Notre Dame) Optional
method: Slice veal into strips,
toss with a bit of seasoned flour, and then brown, remove from pan instead of
larger pieces of meat.
1/2 cup mushrooms, sliced (or more if desired)
1 tsp. garlic and fresh parsley, chopped
2 tbsp. onion (or shallots), finely chopped
1 finely diced carrot
½ cup white wine (some people use apple juice)
¼ cup cream
½ cup +/- veal or beef stock (optional if prefer more
cream)
Salt and Pepper, to taste
Optional:
smoked hot or sweet paprika
Cooking Directions
Pan with oil/ butter, mix hot, sauté veal cutlet on
both sides until lightly browned. Take cutlet out of pan, keep to side. Add
mushrooms, garlic, onions and parsley, and sauté until partially cooked. Add
wine, de-glaze pan, then and cream. Put cutlet back in pan and let simmer in
sauce for one minute to two minutes.
Serve with Spätzle from Nature’s Farm that has been
sautéed in brown butter with nutmeg, as follows:
1 pkg Spätzle from Nature’s Farm (available at St.
Norbert’s Farmer’s Market on Saturday at the Eagle’s Club)
1/3 -1/2 cup Notre Dame Butter
Healthy grating of nutmeg or good pinch ground nutmeg
Salt and pepper, to taste
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