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Home Page » Food » Sauteed Pork Cutlets with Herbed Spaetzle and Apple Strudel

Sauteed Pork Cutlets with Herbed Spaetzle and Apple Strudel

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For an old-world meal, panfried pork cutlets lightly flavored with citrus and Parmesan share a plate with bite-size German dumplings called spaetzle.

Serves 4

~ dessert ~

Apple Strudel

1. Make strudel filling; butter phyllo, and spread with filling. Roll strudel and bake.
2. Assemble trout on bread slices, and cover with plastic wrap.
3. Prepare spaetzle batter. Pound and season pork.
4. Remove strudel from oven, and let cool.
5. Cook spaetzle, and saute pork.

• dessert

  
  Apple Strudel

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