Pretzel Coated Chicken Schnitzel with Cheesy Spaetzle
Pretzels are the perfect coating for chicken schnitzel paired with a super cheesy brown butter 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
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...
For spaetzle: Bring a large pot of salted water to a boil, and butter a large bowl.
In the large bowl, combine flour, salt and nutmeg. Whisk in eggs, milk and herbs.
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.
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.
For schnitzel: Add pretzels to food processor and pulse until they become coarse crumbs. Add to a casserole dish or pie plate.
Whisk eggs and mustard together in a second pie plate. Add flour and a pinch of salt to a third plate.
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.
Working with one cutlet at a time, dredge through flour, then egg (letting excess drip off), then into the pretzel crumbs.
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.
Serve spaetzle on a plate with the schnitzel. Sprinkle with parsley leaves and serve with lemon wedges.