This tongue twisting meal was inspired by a recent trip to an authentic German restaurant: Otto and Anita's Schnitzel House in Portland, Or. While there I fell in love with the flavor and texture of their two main dishes, Schnitzel and Spätzle. And while schnitzel is traditionally made with veal, chicken makes a great substitute for those of us who are a tad squeamish about eating a baby ANYTHING.Chicken Schnitzel
Ingredients
2 large eggs
1 clove garlic, minced
1 tsp fresh minced parsley
pinch of coarse salt
pinch of ground white pepper
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
4 tbs oil
4 chicken cutlets, pounded to 1/4 inch thickness
Directions
Beat eggs in a shallow bowl with garlic, parsley, salt and pepper. Set aside. In a separate shallow bowl mix together breadcrumbs and Parmesan cheese. (It was at this point I stopped to make the Spätzle for they could both be done around the same time.)
Heat oil in a nonstick skillet over medium heat. I use a gas range and putting the burner at 3/4 of the way to full worked best for me. I also waited until the oil was hot (water sizzled and popped when I flicked a bit of it in the pan).
After pounding the chicken (teehee!) dip each cutlet first into the egg mixture, then into the breadcrumb mixture making sure to completely covering it with the bread crumbs. Cook 2 of the cutlets at a time, about 3 minutes per side or until golden brown.
Transfer the cooked cutlets to a baking dish and stick them in a warmed oven to keep them hot while finishing cooking the rest of the cutlets.
Things I'll try next time
* I found that the second set of cutlets turned out a bit darker with more burnt edges. I may suggest adding more oil if needed to the second batch to keep this from happening.
* I will try making a simple sauce to cover the cutlet next time.
* A small spritz of lemon on it would also enhance the flavor.
1 cup flour
1/4 cup milk
2 eggs
1/4 tsp ground nutmeg
pinch ground white pepper
1/4 tsp course salt
3 tbs butter
2 tbs fresh minced parsley
Directions
In medium stockpot bring to boil 6 cups of water. (I filled my pot about 3/4 full and it worked fine)
Mix together flour, salt, white pepper and nutmeg. Beat eggs well and add to dry mixture along with the milk. Mix until smooth. The batter should be the consistency of thick pancake batter.
Press dough through the spätzle maker. The faster you move the device the smaller the pasta will be. If you don't have a speciality tool, you can use a large cheese grater or a ziplock bag pierced with a skewer 4 or 5 times.
Cook at a simmer for 5 to 8 minutes. Drain.
In a nonstick skillet, saute the spätzle with the butter for a few minutes. Serve immediately.
Things I'll try next time
*I will probably try adding cheese and cream to the butter mixture when I saute it. Also I will try adding pieces of bacon or saute it in a bit of bacon fat instead of butter.
Heat oil in a nonstick skillet over medium heat. I use a gas range and putting the burner at 3/4 of the way to full worked best for me. I also waited until the oil was hot (water sizzled and popped when I flicked a bit of it in the pan).
After pounding the chicken (teehee!) dip each cutlet first into the egg mixture, then into the breadcrumb mixture making sure to completely covering it with the bread crumbs. Cook 2 of the cutlets at a time, about 3 minutes per side or until golden brown.
Transfer the cooked cutlets to a baking dish and stick them in a warmed oven to keep them hot while finishing cooking the rest of the cutlets.
Things I'll try next time
* I found that the second set of cutlets turned out a bit darker with more burnt edges. I may suggest adding more oil if needed to the second batch to keep this from happening.
* I will try making a simple sauce to cover the cutlet next time.
* A small spritz of lemon on it would also enhance the flavor.
Spätzle
Ingredients1 cup flour
1/4 cup milk
2 eggs
1/4 tsp ground nutmeg
pinch ground white pepper
1/4 tsp course salt
3 tbs butter
2 tbs fresh minced parsley
Directions
In medium stockpot bring to boil 6 cups of water. (I filled my pot about 3/4 full and it worked fine)
Mix together flour, salt, white pepper and nutmeg. Beat eggs well and add to dry mixture along with the milk. Mix until smooth. The batter should be the consistency of thick pancake batter.
Press dough through the spätzle maker. The faster you move the device the smaller the pasta will be. If you don't have a speciality tool, you can use a large cheese grater or a ziplock bag pierced with a skewer 4 or 5 times.
Cook at a simmer for 5 to 8 minutes. Drain.
In a nonstick skillet, saute the spätzle with the butter for a few minutes. Serve immediately.
Things I'll try next time
*I will probably try adding cheese and cream to the butter mixture when I saute it. Also I will try adding pieces of bacon or saute it in a bit of bacon fat instead of butter.
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