Dusseldorf Chicken Schnitzel And Spaetzle Recipe
Servings: 6
Ingredients
- 2 lb (about three) chicken breasts split, boned, skinned
- 1/3 c. Flour
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 2 x Beaten Large eggs
- 2 Tbsp. Water
- 1/2 c. Dry breadcrumbs
- 1/3 c. Parmesan cheese
- 1/3 c. Margarine
- 1 1/2 c. Flour
- 3/4 c. Water
- 2 x Beaten Large eggs
- 1/2 tsp Salt
- 1 x Chicken bouillon cube
- 3 Tbsp. Butter
- 1 Tbsp. Minced parsley
- 1/4 c. Parmesan cheese
Directions
- 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. Refrigerateat least 30 min. Fry in margarine 6 min or possibly till done, turning once. Serve with lemon.
- SPAETZLE: Combine flour, water, Large eggs and salt, beat till smooth. Add in bouillon to 6 c. boiling water. Using a spatula press 1/2 of the batter through large holed colander into boiling bouillon. Cook till spaetzle float to the top, remove with slotted spoon. Repeat with remaining batter.
- Toss with butter and parsley. Add in cheese and toss. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 412 | |
| Calories from Fat 204 | 50% |
| Total Fat 23.07g | 29% |
| Saturated Fat 8.5g | 34% |
| Trans Fat 1.88g | |
| Cholesterol 163mg | 54% |
| Sodium 841mg | 35% |
| Potassium 157mg | 4% |
| Total Carbs 36.58g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.13g | 1% |
| Protein 13.93g | 22% |
