Ingredient | ULF # | Portion |
---|---|---|
IBP Boneless Pork Loin | 520040 | 5 oz |
Upper Crust Panko Breadcrumbs | 430124 | 2 oz |
Sparboe Farms Large Egg | 215608 | 1 each |
Dakota Premium Flour | 345165 | 1 oz |
Bix Assorted Peppers - Red, Yellow & Green | 129707 | 1 oz |
Capital City Yellow Onion | 138750 | 1 oz |
Cloverdale Smoked Black Forest Ham | 548987 | 1 oz |
Land O’ Lakes 40% Heavy Whipping Cream | 149733 | 1 oz |
Major Superb NAMSG Brown Gravy Mix | 294328 | 2 oz |
Marzetti Cooked Small Spaetzle Dumpling | 763094 | 3 oz |
Silver Floss Sweet & Sour Red Cabbage | 283183 | 4 oz |
Pound out pork loin to 1/2” thin. Bread with flour, egg, and breadcrumbs, in that order. Place in deep fryer until golden brown and internal temperature of 155 degrees is reached.
Sauté spaetzle and cabbage and transfer to plate. Saute peppers, onions, and ham. Add cream and bring to boil. Add brown gravy.
Place schnitzel over spaetzle and cabbage. Pour sauce over schnitzel.