German Schnitzel Holstein with Spätzle

Method

1. Cut pork into thin cutlets.
2. In a bowl, mix flour, salt, and pepper.
3. In another bowl, beat eggs and milk.
4. Dip cutlets in flour, then egg mixture, then breadcrumbs.
5. Heat oil in a skillet and cook cutlets until golden brown.
6. In a separate pan, cook eggs until set.
7. Prepare Spätzle by mixing flour, eggs, and salt, then cooking in boiling water.
8. Serve Schnitzel with egg and Spätzle.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.