Dusseldorf Chicken Schnitzel and Spaetzle

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Cuisine: AmericanMain Ingredient: Chicken

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Ready in 1 hours
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Original recipe makes 6

Verified by stevemur

3 tbButter

1/4 tsSalt

2 lbchicken; (about three)

2 Eggs; Beaten

1/3 cParmesan cheese

1/3 cFlour

1 1/2 cFlour

3/4 cWater

2 Beaten eggs

SPAETZLE

1/8 tsPepper

1/3 cMargarine

1/2 cDry breadcrumbs

1 tbChopped parsley

1/4 cParmesan cheese

1/2 tsSalt

2 tbWater

1 cubeChicken bouillon

Dusseldorf Chicken Schnitzel and Spaetzle Preparation

From: Patricia Moore Date: Sun, 11 Aug 1996 08:27:31 -0700 Flatten chicken to 1/8 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 1/2 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 G Internet, G Internet.