So, we spent a day in Leavenworth, WA a few weeks ago- a little bavarian town in the Eastern Cascades foothills. We all tried schnitzel, or as the A put it, "Shitzel". Today was homemade schitzel day! I made it with chicken, but traditionally it is made with veal.
Ingredients:
Chicken breasts, skinless
Flour, 1/2 c.
2 Eggs
1/2 c. bread crumbs, unseasoned
tsp paprika
tsp nutmeg
tsp salt
Oil
4 oz dry spaetzle (Cost Plus Mkt)
Mushrooms (Fresh, chopped)
Butter
Beef boullion cube
Paprika
Cream
Milk
Recipe:
Mix the spices with the breadcrumbs.Using a flat mallet, pound breasts to 1/4 inch or less. Dip in flour, then egg, then breadcrumbs.
Fry 4 minutes on each side in oil. Meanwhile, add 4 oz spaetzle to boiling water. Cook 17 minutes.
For sauce, saute mushrooms in butter, add 1/2 c cream, 1/2 c milk, tsp. of paprika, and 1 beef boullion cube, and 1/4 c. white wine. Stir over med heat until reduced and creamy. Serve over schnitzel & spaetzle.
A doesn't like the sauce, so here is the plain view:
Here it is with mushroom sauce:
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