Chicken and Caraway Schnitzel With Buttermilk Spaetzle
GermanHardNone

Chicken and Caraway Schnitzel With Buttermilk Spaetzle

A delicious german dish.

Total Time

109 min

Serves

2

Rating

0.0 (0)

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.

Cooking Timer

01:49:00
Custom Timer (minutes)

Recipe Info

Prep Time:53 min
Cook Time:56 min
Total Time:109 min
Difficulty:Hard
Servings:2