Trout Schnitzel And Crispy Spaetzle Recipe

Cooking Directions

• STEP 1.Start by preparing the trout fillets. Season them with salt and pepper on both sides.
• STEP 2.In a shallow dish, whisk together flour and paprika. In another dish, beat the eggs. In a third dish, combine breadcrumbs and parsley.
• STEP 3.Dredge each trout fillet in the flour mixture, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture.
• STEP 4.Heat oil in a large skillet over medium heat. Add the trout fillets and cook for about 3-4 minutes on each side, until golden and crispy.
• STEP 5.While the trout is cooking, prepare the spaetzle. Bring a large pot of salted water to a boil and cook the spaetzle according to package instructions.
• STEP 6.Once the spaetzle is cooked, drain it and set it aside. Heat some butter in a skillet and add the cooked spaetzle. Cook for a few minutes, stirring occasionally, until crispy.
• STEP 7.Serve the crispy trout schnitzel with the crispy spaetzle and garnish with lemon wedges and fresh parsley. Enjoy!

Cooking Tips

• Make sure to pat the trout fillets dry before seasoning them. This will help the breadcrumbs adhere better.
• For extra flavor, you can add some lemon zest or garlic powder to the breadcrumb mixture.
• If you don't have spaetzle, you can serve the trout schnitzel with mashed potatoes or a side salad.

Storage and Serving

• Trout schnitzel is best served immediately while it's still crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the schnitzel in a preheated oven at 350°F for about 10 minutes, or until heated through.