Chicken And Caraway Schnitzel With Buttermilk Spaetzle
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour2
Eggs1 cup
Buttermilk1 tsp
Table Salt2 cloves
Garlic (crushed)1 tsp
Paprika (smoked)2 tsps
Caraway Seeds (crushed)1 cup
White Wine2 cup
Unsalted Butter (diced)Directions:
1
Using a meat mallet, pound the chicken thighs to 1/4" thick
2
Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine
3
Add the chicken and toss to combine
4
Refrigerate for 15 minutes to marinate
5
To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine
6
Bring a large pot of salted water to a boil
7
In batches, push spoonfuls of the batter through the holes of a colander into the boiling water to make small dumplings
8
Cook for 1 minute or until the spaetzle rises to the surface
9
Remove with a slotted spoon and set aside
10
Repeat with the remaining batter
11
Keep spaetzle warm
12
Place the flour, salt and pepper in a medium bowl and mix to combine
13
Place the eggs and buttermilk in a separate bowl and whisk to combine
14
Place the breadcrumbs in a third bowl
15
Dust the marinated chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat
16
Pour oil into a large frying pan to a depth of 1" and heat over high heat
17
Cook the chicken in batches, turning, for 3–4 minutes or until golden and cooked through
18
Drain on paper towels, set aside and keep warm
19
Heat another large frying pan over high heat
20
Add the butter and cook for 3–4 minutes or until it starts to foam
21
Add the sage and cook for 1 minute
22
Add the spaetzle and toss to coat
23
Divide the schnitzels between serving plates, top with the spaetzle mixture and serve with lemon wedges
24
Using a meat mallet, pound the chicken thighs to 1/4" thick
25
Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine
26
Add the chicken and toss to combine
27
Refrigerate for 15 minutes to marinate
28
To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine
29
Bring a large pot of salted water to a boil
30
In batches, push spoonfuls of the batter through the holes of a colander into the boiling water to make small dumplings
31
Cook for 1 minute or until the spaetzle rises to the surface
32
Remove with a slotted spoon and set aside
33
Repeat with the remaining batter
34
Keep spaetzle warm
35
Place the flour, salt and pepper in a medium bowl and mix to combine
36
Place the eggs and buttermilk in a separate bowl and whisk to combine
37
Place the breadcrumbs in a third bowl
38
Dust the marinated chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat
39
Pour oil into a large frying pan to a depth of 1" and heat over high heat
40
Cook the chicken in batches, turning, for 3–4 minutes or until golden and cooked through
41
Drain on paper towels, set aside and keep warm
42
Heat another large frying pan over high heat
43
Add the butter and cook for 3–4 minutes or until it starts to foam
44
Add the sage and cook for 1 minute
45
Add the spaetzle and toss to coat
46
Divide the schnitzels between serving plates, top with the spaetzle mixture and serve with lemon wedges