Spaetzel and Schnitzel #Fallfoods

Sorry this is late and it’s a blast from the past again (originally published August 29th, 2014). Next week will end up being the same for the weekday posting. Working through some scheduling changes in the outside life that should come under control again soon. But either way, now seems a good time to prepare for colder weather…

Fall does bring out a certain mind set for food and activities. Whether it is the approaching football season, or preparing your home for the winter, the lazy days of summer are ending.

In the beer world harvest signifies one big party, Oktoberfest. I did not plan this dish thinking of the holiday. It was something I have been wanting lately (I love spaetzl). This doesn’t change the fact that schnitzel and spaetzl are a huge German tradition. You could throw in some cabbage or kraut and have a great meal with this one.

Spaetzel and Schnitzel

Schnitzel Recipe

A pound or two of chicken breast
Enough bread crumbs to coat the breasts

Schnitzel Method:

Pound out the chicken till thin but not torn. You want these super thin for quick cooking.

Three pan coating method

Pan 1: Dredge chicken breasts through flour. Shake off the excess flour.
Pan 2: Dip the floured breast in the eggs to coat.
Pan 3: Coat with bread crumbs and shallow fry till golden. These can even be finished on the stove top depending on how much space you have.
Saute mushrooms and onions to caramelize.

Spaetzel recipe:

4 cups flour
5 eggs
1 tablespoon herbs (I used basil)
1 teaspoon salt
3/4 cup water (might need more for desired consistency)


Mix ingredients till combined. Should be a little thicker than pancake batter. Then run through wide holed strainer into boiling water.
cook till they float plus a couple more minutes. Chill in ice water bath.

Saute till golden in butter and lime or lemon juice.

Time for a pint…


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