Quantity I – Schnitzel and Spaetzle – 1/30/13

Isn’t that fun to say? This is German food. Ich spreche Deutsch, aber nicht sehr gut! It was simple to make and still came out tasty. We made a braised red cabbage and I think a split pea soup to go with it. It had a decent flavor but I think if I make it again I could do a lot more with it.

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Schnitzel, Spaetzle, and Braised Red Cabbage

Schnitzel

  • 2 veal cutlets
  • TT salt and pepper
  • As needed Flour
  • As needed Eggs
  • As needed Milk
  • As needed bread crumbs
  • As needed vegetable oil
  • 1 oz butter
  1. Using a mallet, pound the cutlets to an even thickness, approximately ¼ inch.
  2. Season the cutlets with salt and pepper
  3. Bread the cutlets using the standard breading procedure.
  4. Heat a heavy pan to moderate heat, add aprox 1/8 inch oil.
  5. Add the cutlets in a single layer. Do not crowd the pan. Brown one side, then the other. 4 minutes.
  6. Remove and drain cutlets.

Spaetzle

  • 1 egg
  • 2 oz water
  • 3.2 oz flour
  • 1 tsp salt
  • ½ tsp nutmeg
  • .5 oz butter
  • TT salt and pepper
  • Parsley
  1. Whisk the eggs to blend. Add water, flour, salt and nutmeg. Mix by hand.
  2. Place batter in spaetzle maker over large pot of boiling water. Reduce to simmer.
  3. Cook in simmering water until they float. Refresh in ice water.
  4. Sauté in butter, season and garnish.

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