Step 1

Place the pork chops onto a cutting board. Cover with a piece of plastic wrap. Using a mallet, pound the meat down to a uniform 1/4 inch thickness. Season the meat with salt and pepper.

Step 2

Dredge the pork in flour, then beaten egg, then breadcrumbs. Shake between each dredge to remove any excess.

Step 3

Add approximately 1/2-1 inch of oil in a large skillet and heat to 325 degrees F.

Step 4

Place the dredged pork pieces into the oil and cook on each side for about 2-3 minutes until they display a deep golden brown crust. Transfer briefly to a paper-towel-lined plate.

Step 5

Serve immediately to preserve crispness.

Step 6

Put the flour, salt and nutmeg in a large bowl. Stir to combine. Add the eggs and milk into the center. Mix together using a spoon or your hands. Once dough is formed, allow it to rest for 10-15 minutes. (If using a stand mixer with a dough hook, "knead" the dough on a slow speed for 5 minutes, then allow to rest.)

Step 7

Bring a pot of salted water to a strong simmer. Push the dough through a spaetzle maker, large-holed colander or grater to form the noodles. Drop them directly into the simmering water. The noodles will float when done, about 3 minutes.

Step 8

When done, drain the noodles in a colander, then submerge in ice water to stop the cooking process.

Step 9

Toss the noodles in a sauce pan with melted butter and parsley and a pinch of salt to taste.

Step 10

OPTIONAL: If you're making kase spaezle, skip the last step and layer the noodles and shredded cheese in a casserole dish. Bake it in the oven on 350° for 8 minutes, or until bubbly. Stir and enjoy. (Cheese can be added to the spaetzle in a sauce pan on the stove as an alternative to baking.)