Chicken And Caraway Schnitzel With Buttermilk Spaetzle Food

SPAETZLE AND CHICKEN SOUP

Steps:

• Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
• When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
• In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
• Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.

CREAMY CHICKEN SCHNITZEL

Steps:

• 1. Pound the chicken breasts to form thin cutlets. Season the chicken cutlets with salt and pepper, and cut into approximately 2x3-inch pieces. Brown both sides of the cutlets in a skillet with a little butter to prevent sticking. Once browned on both sides, set cutlets aside.
• 2. Pour the stock into the pan and stir with a wooden spoon, scraping up pan juices and chicken pieces.
• 3. Mix together the flour and sour cream, and stir the sour cream mixture into the pan (with the chicken stock). Return chicken cutlets to the pan, cover and simmer slowly over medium-low heat for about 10 minutes or until chicken is tender and fully cooked. Season the creamy pan sauce with a little lemon juice, salt, and pepper, if desired.
• 4. Serve the chicken schnitzel with Spaetzle (or potato pancakes) with plenty of the creamy pan sauce spooned on top.

CHICKEN AND CARAWAY SCHNITZEL WITH BUTTERMILK SPAETZLE

Steps:

• Using a meat mallet, pound the chicken thighs to 1/4" thick. Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine. Add the chicken and toss to combine. Refrigerate for 15 minutes to marinate.
• To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine. Bring a large pot of salted water to a boil. In batches, push spoonfuls of the batter through the holes of a colander into the boiling water to make small dumplings. Cook for 1 minute or until the spaetzle rises to the surface. Remove with a slotted spoon and set aside. Repeat with the remaining batter. Keep spaetzle warm.
• Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and buttermilk in a separate bowl and whisk to combine. Place the breadcrumbs in a third bowl. Dust the marinated chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat.
• Pour oil into a large frying pan to a depth of 1" and heat over high heat. Cook the chicken in batches, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towels, set aside and keep warm.
• Heat another large frying pan over high heat. Add the butter and cook for 3-4 minutes or until it starts to foam. Add the sage and cook for 1 minute. Add the spaetzle and toss to coat. Divide the schnitzels between serving plates, top with the spaetzle mixture and serve with lemon wedges.

GRANNY'S GERMAN SCHNITZEL RECIPE

Steps:

• Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
• Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
• Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
• Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
• Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
• Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
• Serve hot with lemon slices.

BAKED CHICKEN SCHNITZEL

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
• Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
• Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
• Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
• Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN SCHNITZEL

Steps:

• Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
• Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
• Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
• Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.

CRISPY CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.
• Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.
• Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.
• To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.
• Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
• Wine paring: Riesling or sparkling wine.

CHICKEN SCHNITZEL

Steps:

• Flatten chicken breasts very thin between celophane and set aside.
• Beat eggs and water.
• Dip chicken breasts into egg mixture
• Dip chicken in bread crumb mix.
• Melt butter in skillet.
• Fry chicken 5 minutes on each side or until brown and crispy.

CHICKEN SCHNITZEL WITH BUTTERMILK SAUCE

Steps:

• Season chicken and pound between 2 sheets of baking paper to 5mm thick. Place flour, eggs and panko crumbs in separate bowls. Dust each piece of chicken evenly with flour, shaking off excess, dip into egg, then coat with crumbs, shaking lightly to remove excess.
• Preheat oven to 100°C. Heat half the ghee in a large frying pan over high heat, add half the schnitzels, gently moving them around the pan to coat in ghee, and fry, turning once, until golden and cooked through (1½-2 minutes each side). Keep warm in the oven on a baking tray lined with baking paper and repeat with remaining ghee and chicken.
• For buttermilk sauce, whisk mayonnaise and buttermilk in a bowl to combine. Stir in herbs and season to taste.
• Serve schnitzels with cabbage salad scattered with parmesan, lemon wedges and buttermilk sauce.

HERBED CHICKEN SCHNITZEL

Steps:

• Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
• Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
• Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
• Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
• In a large skillet, heat the olive oil to frying temperature (medium-high flame).
• Cook 1 filet at a time, about a minute each side or until golden and crispy.
• Season with ground black pepper and sprinkle generously with fresh lemon juice.
• Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.

CHICKEN SCHNITZEL

Steps:

• Put the chicken tenderloins in a shallow pan filled with all purpose flour. Flip the chicken so it's coated with flour on both sides.
• Crack 2 eggs in a bowl or pan, add vegetable oil, and a little bit of salt and pepper for flavor. Use a fork and gently beat the eggs, like you would do for scrambled eggs. Add your chicken to it. Flip to the other side to fully coat the chicken in eggs.
• Add bread crumbs to a bowl. One at a time, put the chicken in the bread crumbs, mixing the chicken around so it's fully coated in bread crumbs. Make sure it's coated completely - all sides and all nooks and crannies!
• Using a large pan, coat lightly in olive oil. The olive oil is going to help us fry the chicken.
• Once the pan is heated up, add chicken and cook on both sides, until browned, crisp and the internal temperature reaches 165 degrees. This will take about 10 minutes.
• Serve on plates with German sides, like potato salad, sauerkraut and spaetzle. Take a fresh lemon and give a little squeeze on top of your chicken schnitzel! Enjoy!

HäNCHEN-SCHNITZEL (CHICKEN SCHNITZEL)

Steps:

• Cut each chicken breast in to two, thin cutlets, by slicing them through the side, as if you were butterflying them, but go ahead and cut right through. Salt and pepper both sides of each of your 4 chicken cutlets. Place them between two sheets of plastic wrap and pound them thin using a meat mallet or rolling pin, to 1/8 inch thick. Set the cutlets aside.
• Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch deep. Heat the oil and butter over high heat until it begins to crackle. (Tip: Toss a pinch of bread crumbs into the hot oil, if crackle and crisp up nicely, but don't burn, then you know your oil is ready.)
• While the oil is heating, place the flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
• Dip each pounded chicken cutlet in flour, covering it completely.
• Then, dip the cutlet in the beaten eggs, moistening it entirely and letting any excess drain off.
• Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
• Immediately transfer the breaded cutlet to the hot oil. Fry for 1-2 minutes, each side until golden brown. Transfer the cutlet to a paper towel lined platter or wire rack.
• Repeat with another cutlets.
• After frying 2 cutlets, add the remaining 2 Tbsp of butter and additional oil if necessary. Heat the oil/butter mixture again to frying temperature, and continue frying your remaining two cutlets.
• To serve, garnish the chicken schnitzel with lemon slices and parsley. Serve with spätzel, fries, braised cabbage, and/or German potato salad.