This is the best meat in the world, cooked the way my mother would do it. These great women cooks understood an important, basic technique: pan-frying meat in such a way that you can create the most delectable juices with a simple medium — water.
Chilling time: 30 minutes
Level of difficulty: Medium
Planning ahead: The spaetzle can be made half a day in advance and crisped just before serving. The choucroute can be made half a day in advance and reheated before serving.