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Pretzel Coated Chicken Schnitzel with Cheesy Spaetzle

Pretzels are the perfect coating for chicken schnitzel paired with a super cheesy brown butter spaetzle.


Servings: 4


  • Spaetzle:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 1 1/2 tablespoons thinly sliced chives
  • 1 1/2 tablespoons finely chopped parsley
  • 8 tablespoons butter
  • 1 1/2 cups grated Gruyere cheese
  • Schnitzel:
  • 2 cups pretzels
  • 3 large eggs, beaten
  • 1 tablespoon whole-grain mustard
  • 1 cup all-purpose flour
  • 4, 5-ounce chicken cutlets
  • Vegetable oil, for frying
  • Kosher salt and freshly ground black pepper
  • Parsley and lemon wedges, for serving

Let's get Cooking...

  1. For spaetzle: Bring a large pot of salted water to a boil, and butter a large bowl.
  2. In the large bowl, combine flour, salt and nutmeg. Whisk in eggs, milk and herbs.
  3. Ladle batter 1/2 cup at a time into the salted boiling water. Boil until they come to the surface of the water, about 2 minutes. Use a spider to remove them from the water, draining off excess liquid, then transfer to a bowl. Repeat with remaining batter.
  4. In a large large skillet over medium heat, melt butter until golden brown, about 2 to 3 minutes. Add the spaetzle and toss until heated through. Season with salt and pepper. Sprinkle in the cheese by handfuls while tossing.
  5. For schnitzel: Add pretzels to food processor and pulse until they become coarse crumbs. Add to a casserole dish or pie plate.
  6. Whisk eggs and mustard together in a second pie plate. Add flour and a pinch of salt to a third plate.
  7. Between 2 sheets of parchment paper, pound cutlets out to 1/8 inch thickness. Pat dry and season on both sides with salt and pepper.
  8. Working with one cutlet at a time, dredge through flour, then egg (letting excess drip off), then into the pretzel crumbs.
  9. Heat 1/2 inch of oil in a high-sided large skillet over medium heat until hot. Fry the cutlets in batches, about 2 to 3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate and sprinkle with salt.
  10. Serve spaetzle on a plate with the schnitzel. Sprinkle with parsley leaves and serve with lemon wedges.