Schnitzel & spätzle

The combination of flavors and textures makes for a hearty and satisfying meal.

need to know

what is spätzle

Spätzle are small, egg-based noodle that are popular in German-speaking regions. They are often served with a sauce, such as cheese or mushroom gravy. The raw dough resembles a thick waffle mix.

spätzle making tricks and tips

Equipment: spätzle presses are available and probably recommended, but I don’t worry if you don’t have one, neither did I! You can use any perforated device. I use a pasta collander. A potato ricer, or a flat cheese grater. When using a non traditional spatzle press, you’ll need to push it through with a rubber spatula, using a back and forth motion.

Dough consistency: Spätzle dough should be the consistency of thick waffle dough batter and have some elasticity. in the steps i suggest adding a little water at a time. This allows you to judge the consistancy, adding water as needed. The dough should not free fall through the holes. If the consistancy is too thin, add more flour. If too thick add more water.

Storage: Store cooked spatzle in an airtight container for up to a week. Toss spatzle lightly in butter or oil to prevent sticking.

For the perfect crispy cutlet

Schnitzel is a classic breaded meat cutlet, similar to chicken parmesan or katsu. To achieve a deliciously crispy and juicy schnitzel, follow these tips:

• Thin and Tender: Use thin pieces of tenderized meat for a quick cook, sealing in the juices and ensuring a crispy exterior.
• Triple Breading: For a perfectly coated schnitzel, use a three-step breading process: flour and cornstarch mixture, egg wash, and breadcrumbs.
• Rest Before Fry: Allow the breaded cutlets to rest on a wire rack before frying. This helps the coating adhere to the meat, minimizing loss during cooking.

perfect pairings

Wine Pairing
For a light and refreshing pairing, consider a dry white wine, one made with Grüner Veltliner grapes would be even more spectular. Its citrus and mineral notes will complement the crispy schnitzel and creamy sauce. A Riesling from Germany, with its sweet acidity, can also be a good option.

Beer Pairing
A hefeweizen is a classic German wheat beer that pairs well with rich, creamy dishes. Its fruity notes and slight sweetness will balance the savory flavors of the schnitzel and spätzle. Alternatively, a kölsch or altbier from Germany, with their lighter, more refreshing profiles, can also be a good choice.

Schnitzel & spätzle

Preparation Time: 20 minutes | Cook Time: 30 minutes | Serving size: 4

Gather

herb spätzle

Note: You’ll need a spätzle press, potato ricer, pasta calendar or flat cheese grater, anything that is perforated you can push spätzle dough through. (They do not have to be round.)

• 2¾ cups all-purpose flour
• ⅓ cup fresh herb leaves (tarragon, chives, parsley), finely chopped
• 3 teaspoons salt
• ¼ teaspoon nutmeg
• 4 large eggs
• ¾ cup water
• 4 tablespoons butter, for tossing

schnitzel

• ¼ cup all-purpose
• 2 tablespoons cornstarch 
• 2 teaspoons kosher salt
• ½ tablespoon onion powder
• ½ tablespoon garlic powder
• ½ teaspoon paprika
• 2 large eggs
• ¾ cup panko breadcrumbs
• 4 (5-ounce) veal cutlets (or chicken or pork cutlets), tenderized (ask your butcher or use a meat hammer)
• Frying oil
• Lemon, for garnish

cream sauce (optional)

• 3 tablespoons butter
• ⅓ to ½ cup chopped shallots
• 3 tablespoons all-purpose flour
• ⅓ cup beer, kölsch or pilsner (broth or white wine also acceptable)
• 1 tablespoon fresh tarragon, chopped
• 2 cups heavy cream
• Juice and zest from 1 lemon

Follow

herb spätzle

1. In a large bowl, combine flour, herbs, salt, nutmeg, eggs and ½ cup of water. Slowly add the remaining ¼ cup of water until smooth. The mixture should be thick like waffle batter and have some elasticity. 
2. Bring a large pot of water to a simmer over medium-high heat.
3. If you have a spätzle maker, follow the manufacturer’s instructions. Otherwise, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Let boil for 2 to 3 minutes or until the spätzle floats to the top. Use a spidercatcher to skim the finished spätzle on top. Work in batches if necessary until you have your desired amount of spätzle. 
4. Drain the spätzle well in a colander with small holes (you don’t want them to fall through). The spätzle may be refrigerated, and covered, for up to 3 days. I recommend tossing in a little butter or oil to prevent it from sticking. Set spätzle aside in the fridge until ready to use. (See Step 2 under Schnitzel steps for timing suggestion.)
5. When ready, in a large nonstick frying pan over medium-high heat, melt butter. Add the spätzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes. Remove from the pan and set aside; work in batches if necessary.

schnitzel

1. Clear space on your counter or table, with enough room for 3 bowls or pie dishes. Working from left to right, place flour, cornstarch, salt, onion powder, garlic powder and paprika in one bowl; eggs in another; and breadcrumbs in the last one. Place a cooling rack over a baking sheet.
2. Take your tenderized cutlet and coat it in the cornstarch mixture. Shake the excess off and then dip in the egg (make sure you don’t leave any dry spots). Let excess drip off. Coat the cutlet in breadcrumbs, and then place it on a cooling rack. Repeat with the remaining cutlets.Letting the breaded cutlet rest before frying helps the coating adhere better. (Now would be a good time to fry the spätzle and start the cream sauce.) 
3. In a heavy bottomed skillet, heat 2 to 3 tablespoons of oil. (Heated oil should be enough to submerge half of your cutlet.) Heat oil to 380 degrees. Add a cutlet, cook 1 to 3 minutes on each side, depending on the thickness and size of your cutlet; the cutlet should be golden brown and crispy.
4. Place the cutlet on a cooling rack once fried. Repeat with remaining cutlets. 
5. Garnish with lemon slices or lemon zest just before serving. 

cream sauce (optional)

1. In a small saucepan over medium heat, add 3 tablespoons of butter. Saute shallots until fragrant, 3 to 4 minutes. 
2. Sprinkle in flour, making sure none of it remains dry. Cook for 1 to 2 minutes; you don’t want to brown it.
3. Pour in beer and sprinkle tarragon. Using a spatula or whisk, break up and stir flour until smooth slurry forms. Turn heat down to medium low. Whisk in cream. (Keep your eye on the sauce and whisk occasionally to avoid burning the cream.)
4. Once the cream has thickened, 5 to 8 minutes, whisk in lemon zest and juice. Toss in spätzle as desired. Serve with cutlets.