| Ingredient | ULF # | Portion |
|---|---|---|
| Nordic Pork Loin Steak | 579030 | 1 each |
| International Foods Flour | 345010 | 3 Tbsp. |
| Sparboe Large Eggs | 215608 | 1 each |
| Upper Crust Panko Bread Crumbs | 430124 | 2 oz. |
| Marzetti Small Spaetzle | 763094 | 6 oz. |
| Grassland Butter | 214676 | 2 oz. |
| N/D Harvest Sensations Italian Parsley | 133850 | 1/2 tsp. |
| C Andolina Gorgonzola Cheese | 212598 | 2 oz. |
| Land O Lakes Heavy Whip Cream | 149733 | 6 oz. |
Whisk egg until scrambled. Dredge pork into flour, coat evenly. Dip into egg mixture, then bread with panko. Deep fry in 350°F fryer until internal temperature reaches 155°F. Sauté spaetzle in 1 oz. butter until cooked through, add parsley. To make sauce, melt butter in pan, add 1 oz . flour and cook for 2 minutes on stove-top. Add cream, bring to a simmer. Turn off heat and add Gorgonzola. Blend cheese in sauce. Plate all contents decoratively and serve.
