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Note: I always make double the amount of gravy when making spaetzle.
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Preheat oven to 250 degrees F.
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Pound out pork between 2 sheets of plastic wrap to about 1/4 inch thick.
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Youll need 3 shallow medium bowls.
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Mix together flour, salt, pepper, garlic powder and paprika in one bowl.
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Beat egg, milk and mustard in another.
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Finally, mix panko and crushed crackers in the third bowl.
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Dredge the pork first in the flour bowl, making sure to get a nice coating on each side.
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Dip in the egg wash, and then finally the panko mixture.
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Set on a sheet pan fitted with a cooling rack and allow to sit for 5 minutes.
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Meanwhile, prepare the gravy.
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Start frying the bacon in a large saute pan over medium heat.
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Once the bacon is fully cooked and crispy, set aside on a plate lined with paper towels to absorb the excess oil.
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Once cooled, chop it all up and set aside.
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In the same pan, leaving the bacon fat behind, saute onions until they start to turn translucent, about 35 minutes.
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Next, add sliced mushrooms and continue cooking for another 35 minutes until they start to soften.
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Sprinkle in flour, stir around, and cook for 23 minutes to make a light brown roux.
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Pour in the wine and cook for 3 minutes until it reduces by 1/3.
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Add beef stock and continue cooking for another 35 minutes until it reduces by another 1/3.
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Season with salt and pepper if needed and keep warm (I put the burner on low until Im ready to use).
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Heat up some olive oil in another large skillet over medium heat.
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You will want about 1/4 inch of oil in the bottom of the pan.
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Add in the pork and fry on the first side about 5 minutes.
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Flip and fry for another 35 minutes on the other side until pork is fully cooked.
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Place pork back on a clean sheet pan fitted with a cooling rack and park in the oven to keep warm until ready to serve.
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Add butter to gravy, stirring until it melts.
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For the spaetzle, bring 2 quarts water to a boil.
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Mix together all spaetzle ingredients.
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Dough will be sticky.
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Spray spaetzle maker with nonstick cooking spray.
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Place spaetzle maker over pot and pour dough inside of holder on spaetzle maker.
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Slide back and forth over boiling water.
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Spaetzle is ready when floats.
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Remove with slotted spoon, drain.
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Place pork on a plate and ladle on a good portion of the gravy.
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Sprinkle with the chopped bacon and fresh parsley.
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Take a scoop of spaetzle and pour more gravy right on top.
