FOOD

Pretzel Coated Chicken Schnitzel with Cheesy Spaetzle

Pretzels are the perfect coating for chicken schnitzel paired with a super cheesy brown butter spaetzle.

FOOD

Pretzel Coated Chicken Schnitzel with Cheesy Spaetzle

Pretzels are the perfect coating for chicken schnitzel paired with a super cheesy brown butter spaetzle.

Ingredients

Brown Buttered Cheesy Spaetzle

  • Spaetzle:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 1 1/2 tablespoons thinly sliced chives
  • 1 1/2 tablespoons finely chopped parsley
  • 8 tablespoons butter
  • 1 1/2 cups grated Gruyere cheese

Pretzel Crumb Coated Chicken Schnitzel

  • Schnitzel:
  • 2 cups pretzels
  • 3 large eggs, beaten
  • 1 tablespoon whole-grain mustard
  • 1 cup all-purpose flour
  • 4, 5-ounce chicken cutlets
  • Vegetable oil, for frying
  • Kosher salt and freshly ground black pepper
  • Parsley and lemon wedges, for serving

Steps

Brown Buttered Cheesy Spaetzle

  1. For spaetzle: Bring a large pot of salted water to a boil, and butter a large bowl.
  2. In the large bowl, combine flour, salt and nutmeg. Whisk in eggs, milk and herbs.
  3. Ladle batter 1/2 cup at a time into the salted boiling water. Boil until they come to the surface of the water, about 2 minutes. Use a spider to remove them from the water, draining off excess liquid, then transfer to a bowl. Repeat with remaining batter.
  4. In a large large skillet over medium heat, melt butter until golden brown, about 2 to 3 minutes. Add the spaetzle and toss until heated through. Season with salt and pepper. Sprinkle in the cheese by handfuls while tossing.

Pretzel Crumb Coated Chicken Schnitzel

  1. Add pretzels to food processor and pulse until they become coarse crumbs. Add to a casserole dish or pie plate.
  2. Whisk eggs and mustard together in a second pie plate. Add flour and a pinch of salt to a third plate.
  3. Between 2 sheets of parchment paper, pound cutlets out to 1/8 inch thickness. Pat dry and season on both sides with salt and pepper.
  4. Working with one cutlet at a time, dredge through flour, then egg (letting excess drip off), then into the pretzel crumbs.
  5. Heat 1/2 inch of oil in a high-sided large skillet over medium heat until hot. Fry the cutlets in batches, about 2 to 3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate and sprinkle with salt.
  6. Serve spaetzle on a plate with the schnitzel. Sprinkle with parsley leaves and serve with lemon wedges.