Dusseldorf chicken schnitzel and spaetzle

6 Servings

Ingredients

QuantityIngredient
2pounds(about three) chicken breasts split; boned, skinned
cupFlour
¼teaspoonSalt
teaspoonPepper
2Beaten eggs
2tablespoonsWater
½cupDry breadcrumbs
cupParmesan cheese
cupMargarine
cupFlour
¾cupWater
2Beaten eggs
½teaspoonSalt
1Chicken bouillon cube
3tablespoonsButter
1tablespoonChopped parsley
¼cupParmesan cheese

Directions

SPAETZLE

From: Patricia Moore <PCPJMOOR@...> Date: Sun, 11 Aug 1996 08:27:31 -0700 Flatten chicken to ⅛ inch thickness. Combine flour and seasonings; coat chicken. Dip in combined agg and water, coat with combined crumbs and cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until done, turning once. Serve with lemon.

SPAETZLE: Combine flour, water, eggs and salt, beat until smooth. Add bouillon to 6 cups boiling water. Using a spatula press ½ of the batter through large holed colander into boiling bouillon. Cook until spaetzle float to the top, remove with slotted spoon. Repeat with remaining batter.

Toss with butter and parsley. Add cheese and toss. Enjoy! EAT-L Digest 10 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .