Chicken Schnitzel and Spaetzle 

ByPiroska

Chicken Schnitzel and Spaetzle Recipe

Chicken Schnitzel paired with spaetzle is a delightful combination that brings together crispy, golden-brown chicken cutlets and tender, buttery egg noodles. This classic Central European dish is beloved for its satisfying texture and rich flavor. Whether you’re preparing it for a weeknight dinner or a special occasion, this recipe offers a hearty, comforting meal that’s sure to impress. Follow along to learn how to create this dish step by step.

Ingredients

For the Chicken Schnitzel:

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups plain breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional)
  • Vegetable oil, for frying
  • Lemon wedges, for serving

For the Spaetzle:

  • 2 cups all-purpose flour
  • 4 large eggs
  • ½ cup milk
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • Chopped parsley, for garnish (optional)

Preparing the Chicken Schnitzel

Start by preparing the chicken. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ¼ inch. This ensures even cooking and a tender texture.

Next, season the chicken breasts on both sides with salt, pepper, and paprika if using. Set them aside while preparing the breading stations.

Set up three shallow dishes. In the first, place the flour. In the second, whisk together the eggs and milk. In the third, spread out the breadcrumbs. One at a time, dredge each chicken breast in the flour, shaking off excess. Then dip into the egg mixture and coat thoroughly with breadcrumbs, pressing gently to help the coating adhere.

In a large skillet, pour enough vegetable oil to cover the bottom with about ¼ inch of oil. Heat the oil over medium-high heat until it shimmers. To test if it’s ready, drop a breadcrumb into the oil—it should sizzle immediately.

Carefully place one or two breaded chicken breasts into the skillet, depending on the size of your pan. Cook for 3 to 4 minutes on each side, or until golden brown and cooked through. Remove the schnitzels and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken, adjusting the heat as needed to prevent burning.

Keep the cooked schnitzels warm in a low oven while preparing the spaetzle.

Making the Spaetzle

Spaetzle is a traditional German-style egg noodle that pairs perfectly with schnitzel. Begin by combining the flour and salt in a large mixing bowl. In a separate bowl, beat the eggs and milk together. Gradually stir the wet ingredients into the flour, mixing until a thick, slightly sticky batter forms. Avoid overmixing, as this can make the spaetzle tough.

Bring a large pot of salted water to a boil. Using a spaetzle maker or a large-holed colander, press the batter through the holes into the boiling water. Work in batches to avoid overcrowding. The noodles will sink at first, then float to the surface when cooked—this takes about 2 to 3 minutes.

Use a slotted spoon to remove the cooked spaetzle and transfer them to a bowl. Continue until all the batter has been used.

In a large skillet, melt the butter over medium heat. Add the cooked spaetzle and sauté for 2 to 3 minutes, stirring occasionally, until lightly golden and coated in butter. Season with additional salt if needed, and sprinkle with fresh chopped parsley for a burst of color and flavor.

Serving Suggestions

To serve, place a portion of spaetzle on each plate and top with a crispy chicken schnitzel. Add a lemon wedge on the side so guests can squeeze fresh juice over the chicken for a bright, tangy finish. A side of steamed green beans, braised red cabbage, or a crisp cucumber salad complements the dish wonderfully.

For an extra touch, consider serving the schnitzel with a dollop of lingonberry jam or a creamy mushroom sauce. These additions bring new dimensions of flavor and elevate the overall presentation.

Tips for Success

When pounding the chicken, aim for uniform thickness to ensure even cooking. Thinner cutlets cook quickly and develop a crispier crust without drying out.

Use fresh breadcrumbs for a lighter, crunchier texture. If using store-bought, consider toasting them in the oven briefly to improve their flavor and crispness.

For the spaetzle, the consistency of the batter is key. It should be thick but still pliable enough to press through the holes. If it’s too stiff, add a little more milk; if too runny, add a small amount of flour.

If you don’t have a spaetzle maker, a large-holed cheese grater or even a slotted spoon can be used in a pinch. The goal is to create small dumpling-like noodles that cook quickly in boiling water.

Storage and Reheating

Leftover schnitzel and spaetzle can be stored in the refrigerator for up to three days. To keep the schnitzel crispy, reheat it in a toaster oven or in a skillet over medium heat rather than microwaving, which can make the breading soggy.

The spaetzle can be reheated in a skillet with a little butter or in the microwave with a splash of water to maintain moisture. Both components can also be frozen for longer storage, though freshness is best when consumed within a few days of preparation.

Final Thoughts

Chicken Schnitzel with Spaetzle is a timeless meal that combines crispy, savory protein with soft, buttery noodles for a well-balanced and satisfying plate. With straightforward ingredients and a manageable cooking process, this recipe is a great way to bring a touch of European comfort food into your kitchen. Whether you’re cooking for family, friends, or simply treating yourself, this dish delivers warmth, flavor, and a touch of culinary tradition in every bite.

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