Recipe - Dusseldorf Chicken Schnitzel And Spaetzle

2 pound (about three) chicken
breasts split; boned,
skinned
1/3 cup Flour
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 Beaten eggs
2 tablespoon Water
One half cup Dry breadcrumbs
1/3 cup Parmesan cheese
1/3 cup Margarine

SPAETZLE
1 One half cup Flour
Three fourths cup Water
2 Beaten eggs
One half teaspoon Salt
1 Chicken bouillon cube
3 tablespoon Butter
1 tablespoon Chopped parsley
One fourth cup Parmesan cheese

From: Patricia Moore PCPJMOOR@IHC.COM

Date: Sun, 11 Aug 1996 08:27:31 0700
Flatten chicken to 1/8 inch thickness. Combine flour and seasonings; coat
chicken. Dip in combined agg and water, coat with combined crumbs and
cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until
done, turning once. Serve with lemon.

SPAETZLE: Combine flour, water, eggs and salt, beat until smooth. Add
bouillon to 6 cups boiling water. Using a spatula press One half of the batter
through large holed colander into boiling bouillon. Cook until spaetzle
float to the top, remove with slotted spoon. Repeat with remaining batter.
Toss with butter and parsley. Add cheese and toss. Enjoy!

EATL Digest 10 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.