chicken and caraway schnitzel
with buttermilk spaetzle
- 4 x 120g boneless and skinless chicken thigh fillets, trimmed
- 2 cloves garlic, crushed
- 1 teaspoon smoked paprika
- 2 teaspoons caraway seeds, crushed
- ¼ cup (60ml) white wine
- sea salt and cracked black pepper
- ½ cup (75g) plain (all-purpose) flour
- 2 eggs
- ½ cup (125ml) buttermilk
- 2 cups (150g) panko (Japanese) breadcrumbs
- vegetable oil, for shallow-frying
- 150g unsalted butter, chopped
- ½ cup sage leaves
lemon wedges, to serve
- 1½ cups (225g) plain (all-purpose) flour
- 3 eggs
- 1¼ cups (310ml) buttermilk
- 1 teaspoon table salt
- Using a meat mallet+, pound the chicken thighs to ½cm thick. Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine. Add the chicken and toss to combine. Refrigerate for 15 minutes to marinate.
- To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine. Bring a large saucepan of salted water to the boil. In batches, push spoonfuls of the spaetzle batter through the holes of a colander into the boiling water to make small dumplings.
- Cook for 1 minute or until the spaetzle rise to the surface. Remove with a slotted spoon, set aside and keep warm. Repeat with the remaining batter. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and buttermilk in a separate bowl and whisk to combine. Place the breadcrumbs in a third bowl. Dust the chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat. Heat 3cm of the oil in a large frying pan over high heat++.
- Cook the chicken in batches, turning, for 3–4 minutes or until golden and cooked through. Drain on paper towel, set aside and keep warm. Heat a large frying pan over high heat. Add the butter and cook for 3–4 minutes or until it starts to foam. Add the sage and cook for 1 minute. Add the spaetzle and toss to coat. Divide the schnitzels between serving plates, top with the spaetzle mixture and serve with lemon wedges. Serves 4.
+ When pounding the meat for your schnitzels, place it between two sheets of non-stick baking paper. If you don’t have a meat mallet, you can use a heavy rolling pin or the bottom of a heavy frying pan.
++ When shallow-frying your schnitzels, first test if the oil is hot enough by scattering a few breadcrumbs into the oil. It’s hot enough when the oil foams around the breadcrumbs.
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