Martha Stewart Living, Volume 155 October 2006
For an old-world meal, pan-fried pork cutlets lightly flavored with citrus and Parmesan share a plate with bite-size German dumplings called spaetzle.
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PREPARATION SCHEDULE
Make strudel filling; butter phyllo, and spread with filling. Roll strudel and bake. Assemble trout on bread slices, and cover with plastic wrap. Prepare spaetzle batter. Pound and season pork. Remove strudel from oven, and let cool. Cook spaetzle, and saute pork.
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