One of the au pairs who took care of my kids was from Germany, and one of the things she missed most was the schnitzel and spätzle back home. I enjoy learning to cook new things, so I took it as a challenge.
Schnitzel is a flattened, breaded and fried meat. Spätzle is a type of egg noodle.
I scoured the internet for the best recipes. The best recipes for schnitzel and spätzle can be found at The Daring Gourmet. Instead of copying or paraphrasing them, just go there and look at the recipes yourself. Here are some of my notes though:
- One shortcut I use is to use cartons of egg substitute or egg whites instead of whole eggs. It makes preparation a little easier and faster, if that is a concern.
- I like to fry using a wok and lots of peanut oil
- I tried making spätzle “the easy way“, and failed. The dough was too lumpy and couldn’t make it out of the hole. Then the bag burst. However, this disaster led me to discover another “easy way”. It’s not pretty, but it tastes just as good. Simply make the spätzle dough according to Daring Gourmet instructions (you can cut another corner here by not mixing it so vigorously as they suggest). Then just drop the whole chunk of dough into boiling water. With a rigid spatula, cut the dough into tiny chunks as it’s cooking. When it’s done, strain and fry in butter. Still delicious, but many corners were cut.
- My German au pair informed me that schnitzel and spätzle wouldn’t be complete without brown gravy. That was easy enough to remedy. I just followed the ingredients on this site.
The whole family (including au pair) loved the dish. The kids especially loved the spätzle. I think we’ll make this again.
Steve’s Rating: 10/10