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What's for Dinner?

Martha Stewart Living, 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.


Smoked Trout on Pumpernickel

Sauteed Pork Cutlets

Herbed Spaetzle

Apple Strudel


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.