Dusseldorf chicken schnitzel and spaetzle

Yield: 6 Servings

Measure Ingredient
2 pounds (about three) chicken breasts split; boned, skinned
⅓ cup Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
2 \N Beaten eggs
2 tablespoons Water
½ cup Dry breadcrumbs
⅓ cup Parmesan cheese
⅓ cup Margarine
1½ cup Flour
¾ cup Water
2 \N Beaten eggs
½ teaspoon Salt
1 \N Chicken bouillon cube
3 tablespoons Butter
1 tablespoon Chopped parsley
¼ cup Parmesan cheese


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, .

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