Weiner Schnitzel with Spaetzle
Weiner Schnitzel with Spaetzle Recipe from Germany
Introduction
Weiner Schnitzel with Spaetzle is a classic Austrian dish that consists of breaded and fried veal scallops served with a side of tender egg noodles. This dish is a favorite in many households and is sure to impress your guests with its delicious flavors and textures.
History
The origins of Weiner Schnitzel can be traced back to Austria, where it is considered a national dish. The dish is said to have been brought to Austria by Italian immigrants in the 19th century. The name "Weiner Schnitzel" actually refers to the city of Vienna, where the dish became popular. The traditional way of preparing Weiner Schnitzel involves using veal, but variations using pork or chicken are also common.
Ingredients
Spaetzle
- 2 beaten eggs
- 1.5 cup all-purpose flour
- 0.13 tsp nutmeg
- 1 cup all-purpose flour
- 0.13 tsp pepper
- 1 cup dried breadcrumbs
- 0.25 cup lemon juice
- 0.5 cup milk
- 0.25 tsp salt
- 2 tbsp butter
How to prepare
- Pound the veal gently until it reaches an even thickness of 0.13 inches.
- Combine flour, salt, and pepper.
- Dip the veal scallops in flour, then in eggs, and finally in bread crumbs.
- Melt butter in a large skillet until very hot, then fry the veal scallops a few at a time until they turn golden brown.
- Remove the veal scallops and place them on a heated platter.
- Add lemon juice to the pan drippings and let it cool for 2 to 3 minutes. Pour the mixture over the veal scallops and garnish with lemon slices.
Spaetzle
- Combine eggs and milk, then stir in flour, salt, and nutmeg. Beat until smooth.
- Drop the dough by teaspoons into boiling water (or pass the dough through a colander).
- Boil for 2 to 3 minutes.
- Drain the spaetzle and toss with butter, or melt butter in a skillet and gently fry the spaetzle until browned, about 3 to 4 minutes.
Variations
- Substitute veal with pork or chicken for a different flavor.
- Add herbs like parsley or thyme to the breadcrumb mixture for added flavor.
- Serve the spaetzle with a creamy mushroom sauce for a different twist.
Cooking Tips & Tricks
Make sure to pound the veal scallops to an even thickness to ensure even cooking.
- Use a hot skillet with plenty of butter to fry the veal scallops until they are golden brown and crispy.
- Be careful not to overcrowd the skillet when frying the veal scallops to ensure they cook evenly.
- For the spaetzle, make sure to drop the dough into boiling water in small batches to prevent them from sticking together.
Serving Suggestions
Serve Weiner Schnitzel with Spaetzle with a side of lingonberry sauce and a crisp green salad for a complete meal.
Cooking Techniques
Pound the veal scallops to an even thickness for even cooking.
- Fry the veal scallops in hot butter for a crispy exterior.
- Boil the spaetzle until they float to the surface, then drain and toss with butter.
Ingredient Substitutions
Use chicken or pork instead of veal for a different flavor.
- Use store-bought spaetzle if you don't have time to make it from scratch.
Make Ahead Tips
You can bread the veal scallops ahead of time and refrigerate until ready to fry.
- The spaetzle dough can be made ahead and refrigerated until ready to cook.
Presentation Ideas
Serve the Weiner Schnitzel with Spaetzle on a large platter garnished with lemon slices and parsley. - Arrange the spaetzle in a mound on the plate with the veal scallops on top for an elegant presentation.
Pairing Recommendations
Pair Weiner Schnitzel with Spaetzle with a crisp white wine like Riesling or Grüner Veltliner.
- Serve with a side of pickled cucumbers or sauerkraut for a traditional accompaniment.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with a little butter until heated through.
Nutrition Information
Calories per serving
Calories: 550 per serving
Carbohydrates
Carbohydrates: 45g per serving
Fats
Total Fat: 32g per serving
Saturated Fat: 15g per serving
Proteins
Protein: 35g per serving
Vitamins and minerals
Iron: 3mg per serving
Calcium: 100mg per serving
Alergens
Contains: Dairy, Eggs, Wheat
Summary
Weiner Schnitzel with Spaetzle is a rich and indulgent dish that is high in protein and fats. It is a satisfying meal that is best enjoyed in moderation.
Summary
Weiner Schnitzel with Spaetzle is a classic Austrian dish that is sure to impress your guests with its delicious flavors and textures. This dish is perfect for a special occasion or a cozy night in with loved ones. Enjoy!
How did I get this recipe?
The first time I saw this recipe, I knew I had to try it. It was a beautiful summer day, and I was visiting my dear friend Helga in Austria. She invited me over for dinner, and when I arrived, the smell of frying schnitzel filled the air. I watched as she expertly pounded the veal cutlets, coated them in breadcrumbs, and fried them to golden perfection. The dish was served with homemade spaetzle, a type of German pasta, and a tangy cucumber salad on the side. It was love at first bite.
I begged Helga to teach me how to make Weiner Schnitzel with Spaetzle, and she graciously agreed. We spent the entire afternoon in her cozy kitchen, with me taking notes as she shared her secrets and techniques. She explained that the key to a perfect schnitzel is to pound the meat thin and even, so it cooks quickly and evenly. She also stressed the importance of using fresh ingredients and high-quality breadcrumbs for the best flavor and texture.
As we cooked together, Helga shared stories of her own grandmother, who had passed down the recipe to her. She spoke fondly of the countless family gatherings and celebrations where schnitzel was always the star of the meal. I could see the love and tradition that went into every bite, and I felt honored to be learning from such a skilled cook.
After hours of chopping, pounding, and frying, we finally sat down to enjoy our labor of love. The tender veal cutlets were perfectly crispy on the outside and juicy on the inside, with a hint of lemon zest that added a refreshing zing. The spaetzle, cooked to a chewy perfection, soaked up the flavorful pan juices, creating a comforting and satisfying dish. I knew right then and there that this recipe would become a staple in my own kitchen.
Over the years, I have made Weiner Schnitzel with Spaetzle countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who always rave about its deliciousness. Each time I make it, I think of Helga and the wonderful memories we created in her kitchen that day.
I have also had the opportunity to travel to different parts of Germany and Austria, where I have sampled many variations of schnitzel and spaetzle. Each region has its own twist on the classic dish, with different seasonings, toppings, and accompaniments. I have tried Wiener Schnitzel, made with veal instead of pork, and Jägerschnitzel, topped with a rich mushroom gravy. I have sampled Käsespätzle, a cheesy version of the pasta, and Maultaschen, a type of German dumpling filled with meat and vegetables. Each new experience has added to my culinary repertoire and inspired me to continue experimenting in the kitchen.
As I have grown older, I have come to appreciate the art of cooking even more. It is a way to connect with loved ones, to preserve traditions, and to express creativity. I am grateful for all the recipes I have collected over the years, each one telling a story and holding a special place in my heart.
So the next time you find yourself craving a comforting and satisfying meal, consider making Weiner Schnitzel with Spaetzle. It may take a bit of time and effort, but the end result is well worth it. And who knows, maybe one day you will pass down the recipe to someone you love, creating new memories and traditions along the way. Bon appétit!
Categories
| German Recipes | Main Dish Meat Recipes | Spaetzle Recipes | Veal Recipes | World Recipes |