
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
Using a meat mallet, pound the chicken thighs to 1/4" thick.
- 2
Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine.
- 3
Add the chicken and toss to combine.
- 4
Refrigerate for 15 minutes to marinate.
- 5
To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine.
- 6
Bring a large pot of salted water to a boil.
- 7
In batches, push spoonfuls of the batter through the holes of a colander into the boiling water to make small dumplings.
- 8
Cook for 1 minute or until the spaetzle rises to the surface.
- 9
Remove with a slotted spoon and set aside.
- 10
Repeat with the remaining batter.
- 11
Keep spaetzle warm.
- 12
Place the flour, salt and pepper in a medium bowl and mix to combine.
- 13
Place the eggs and buttermilk in a separate bowl and whisk to combine.
- 14
Place the breadcrumbs in a third bowl.
- 15
Dust the marinated chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat.