Schnitzel and Spaetzle!

This meal really brought us back to Germany, especially since we had it with weissbier. So simple, and yet so delicious!

Ingredients

yields 2 servings

For the Schnitzel
2 chicken breasts, pounded to 1" thickness
2 cups fine bread crumbs
2 eggs, whisked
1 tbsp milk or water
1 cup flour
~ 2 tbsp olive oil
2 tsp salt
1 tsp pepper
1 lemon, wedged

Instructions

1. Pound your chicken breasts with a meat tenderizer (flat side) with plastic wrap covering the chicken to about 1" thickness, or even less if you can avoid tearing through the breast.
2. Set up your breading stations like so:

Put the bread crumbs and flour each into a wide bowl or pie plate. Whisk the eggs with the milk. Add the salt and pepper to the bread crumbs, stir well.

3. Put a frying plan on medium heat with a drizzel of olive oil or fat of choice. The more oil the better, but if you're watching your girlish figure, you can be conservative and it still becomes crispy.

4. Bread all your thin chicken filets by covering the chicken completely in flour, then dip both sides in egg, then put it in the bread crumbs, pressing down hard so that the bread crumbs stick evenly.

5. Fry each side for about 6-8 minutes. You can add more oil when you flip to each side if desired. I also cook the chocken in batches, so I keep the oven on a low temperature and pop the chicken in the oven once done frying, covered with tinfoil, so that they stay warm while I fry the next batch.

6. Serve with lemon wedges and squeeze lemon juice over the Schnitzel before eating.

Ingredients

Yields 2-4 servings

For the Spaetzle

3 strips of thick cut smoked bacon

1 cup flour

1/2 cup milk

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 tsp pepper

1 tsp olive oil

pot of water for boiling

Instructions

1. First I would reccomend getting a spaetzle maker or höbel. It will make your life easier and more delicious. We used to make this with just dropping the dough into boiling water, which is fine, but I always burned myself and it was more like dumplings than noodles.

2. Mix up the flour, milk, nutmeg, salt and pepper.

3. Boil a big pot of water.

4. The water is at a mad boil, pour half the batter mixture into the höbel, and slide back and forth until all the batter has sifted through. Repeat until there's no batter left.

5. The noodle are done when they float to the top. Once they are all floating, with a slotted spoon, scoop noodles out and put into a strainer with paper towel lined at the bottom.

6. Set noodles aside and slice your bacon into small slivers.

7. Fry your chopped bacon with olive oil in a frying pan that will fit all the spaetzle.

8. Once the bacon is halfway done cooking, add the spaetzle. Cook for about 7 minutes. Don't move it around too much - you want the noodles to get a bit crispy on the outside.

9. Eat with schnitzel!