Chicken and Caraway Schnitzel With Buttermilk Spaetzle

Ingredients

• 1 1/2 cups all-purpose flour
• 3 eggs
• 1 1/4 cups buttermilk
• 1 teaspoon table salt
• 4 (4 1/2-ounce) boneless and skinless chicken thighs
• trimmed
• 2 cloves garlic
• crushed
• 1 teaspoon smoked paprika
• 2 teaspoons caraway seeds
• crushed
• 1//4 cup white wine
• Sea salt and cracked black pepper
• 1/2 cup all-purpose flour
• 2 eggs
• 1/2 cup buttermilk
• 2 cups panko (Japanese) breadcrumbs
• Vegetable oil
• for shallow-frying
• 2/3 cup unsalted butter

Instructions

1. 1

   Using a meat mallet, pound the chicken thighs to 1/4" thick.

2. 2

   Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine.

3. 3

   Add the chicken and toss to combine.

4. 4

   Refrigerate for 15 minutes to marinate.

5. 5

   To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine.

6. 6

   Bring a large pot of salted water to a boil.

7. 7

   In batches, push spoonfuls of the batter through the holes of a colander into the boiling water to make small dumplings.

8. 8

   Cook for 1 minute or until the spaetzle rises to the surface.

9. 9

   Remove with a slotted spoon and set aside.

10. 10

    Repeat with the remaining batter.

11. 11

    Keep spaetzle warm.

12. 12

    Place the flour, salt and pepper in a medium bowl and mix to combine.

13. 13

    Place the eggs and buttermilk in a separate bowl and whisk to combine.

14. 14

    Place the breadcrumbs in a third bowl.

15. 15

    Dust the marinated chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat.