Spaetzle & Veal Schnitzel Recipe

Cooking Directions

• STEP 1.Start by preparing the veal schnitzel. Pound the veal cutlets until they are thin and even in thickness.
• STEP 2.In a shallow dish, whisk together the flour, salt, and pepper. In another dish, beat the eggs. Dip each veal cutlet into the flour mixture, then into the beaten eggs, and finally back into the flour mixture.
• STEP 3.Heat oil in a large skillet over medium-high heat. Fry the veal cutlets until golden brown and crispy, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.
• STEP 4.For the spaetzle, combine the flour, salt, and nutmeg in a mixing bowl. In a separate bowl, whisk together the eggs and milk. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
• STEP 5.Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter through into the boiling water. Cook the spaetzle until they float to the surface, about 2-3 minutes. Drain and set aside.
• STEP 6.In a large skillet, melt the butter over medium heat. Add the cooked spaetzle and saut茅 until lightly browned, about 5 minutes. Season with salt and pepper to taste.
• STEP 7.Serve the veal schnitzel alongside the saut茅ed spaetzle. Garnish with fresh parsley and serve with a creamy mushroom sauce and sauerkraut on the side.

Cooking Tips

• To ensure even cooking, pound the veal cutlets to an even thickness before breading and frying.
• For extra flavor, season the flour mixture with your favorite herbs and spices.
• If you don't have a spaetzle maker, you can use a colander with large holes or even a slotted spoon to press the batter through into the boiling water.
• For a lighter version, you can use chicken or turkey cutlets instead of veal.
• Serve the schnitzel and spaetzle immediately for the best texture and flavor.

Storage and Serving

• Leftover veal schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the schnitzel in a preheated oven at 350掳F (175掳C) for about 10 minutes, or until heated through.
• The spaetzle can be stored in the refrigerator for up to 2 days. To reheat, simply saut茅 in a skillet with a little butter until heated.
• Serve the schnitzel and spaetzle with a creamy mushroom sauce and sauerkraut for a traditional German meal.
• Garnish with fresh parsley for a pop of color and added freshness.