Schnitzel and Spaetzle with Red Cabbage
Fried chicken schnitzels with spaetzle pasta and braised red cabbage.
Equipment
- spaetzle maker or colander with large holes
Ingredients
For the Red Cabbage:
- 2 tbsp. unsalted butter
- 1 tbsp. sugar
- 6 cups red cabbage, shredded
- 3 tbsp. rice vinegar
- ¼ cup Starlino cherries (optional)
For the Spaetzle:
- 3 cups all -purpose flour (360g)
- 2 tsp. salt
- ½ tsp. baking powder
- 4 large eggs, beaten
- 1 cup whole milk
- 1 tbsp. kosher salt
- 4 tbsp. unsalted butter
For the Brandy-Cream Sauce:
- 2 tbsp. unsalted butter
- ¼ cup chicken stock
- 1 tsp. Dijon mustard
- ¼ cup brandy
- 1 cup heavy cream
- ¼ tsp. black pepper
For the Chicken Schnitzel:
- 1 pound thin sliced chicken cutlets
- 1 cup all- purpose flour
- 3 large eggs, beaten
- 2 cups plain breadcrumbs
- ¼ tsp. each kosher salt and black pepper
- 1 tsp. each garlic powder, onion powder, and paprika
- 1 cup vegetable oil
Instructions
- Begin by making the Braised Red Cabbage: In a Dutch oven, on low heat, melt the butter. Add the sugar and stir until it turns light brown. Stir in the cabbage and vinegar. Cover and cook on low until the cabbage turns bright purple. Add the salt and simmer five minutes. If you're using the cherries stir them in now.
- Next, make the Spaetzle: In a large bowl, stir together the flour, salt, and baking powder. Stir in the eggs and milk. Boil a large pot of water. Add the kosher salt. Press one cup of the dough through a spaetzle maker or colander with large holes. Cook for about five minutes. Drain well. In a large skillet on medium heat, stir with one tablespoon of the butter until the spaetzle is coated in the butter. Repeat with the other 3 cups of dough. Cover and keep warm. This can be reheated in the microwave.
- Next, make the Brandy-Cream Sauce: In a small skillet over medium heat, melt the butter. Add the chicken stock, mustard, brandy, heavy cream, and pepper. Simmer about ten minutes, until it's thick. Cover to keep warm. This can be reheated on low heat.
- Next, prepare a schnitzel dredging station: In the first bowl, place the flour, salt and pepper. In the second bowl, beat the eggs. In the third bowl, stir together the crumbs and spices.
- Heat a cast iron skillet on high heat with a quarter inch of oil. Dredge each piece of chicken with first the flour, then the eggs, and finally the crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it's golden on each side and cooked through. Drain the chicken on a wire rack over a baking sheet.
- Serve the chicken topped with the Brandy Cream Sauce, alongside the cabbage and spaetzle.
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