Spaetzle & veal schnitzel
Serving size: Serves 4
Cuisine type: GermanCooking time: Less than 60 minutes
Course: Main
INGREDIENTS
1 egg, lightly beaten
¾ cup plain flour
sea salt
1 cup milk
2 cups bread crumbs
½ cup grated parmesan
¼ cup parsley, chopped
zest of one lemon
pepper
4 veal schnitzel
2 cups plain flour
1 teaspoon salt
¼ teaspoon ground nutmeg
4 eggs, beaten lightly
¾ cup water or milk
40g butter
2 tablespoons coarsely chopped flat-leaf parsley
vegetable oil
lemon wedges, to serve
METHOD
Mix egg with flour, salt and enough milk to make a thick batter. Combine bread crumbs with parmesan, parsley, lemon zest and salt and pepper. Dip veal in egg mix; coat to cover surface then place in crumb mix to coat completely; set aside until ready to cook.
For the spaetzle, bring a large saucepan of salted water to a boil. Place flour, salt and nutmeg in a large bowl; gradually add combined egg and water. Stir until batter is smooth.
Place metal colander over saucepan of boiling water. Pour half of the batter into the colander and using a spatula, push batter through holes into water. When water returns to a boil, boil, uncovered, about 2 minutes or until spaetzle float to the surface; drain.
Add butter to a large frying pan over medium heat; add spaetzle and parsley and toss gently until butter melts. Keep warm.
Heat a large non-stick frying pan; add oil, and cook schnitzels for 3-4 minutes on each side until golden brown. Serve with warm spaetzle and lemon wedges.
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