Wiener Schnitzel with Spaetzle and Gravy Recipe
4.3 stars -
based on 6 votes
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Ingredients: |
Ingredients: Wiener Schnitzel
4 Veal Cutlets (or chicken or pork), pounded to about 1/4 inch thick
1/4 c Flour
1/4 t Salt
1/2 c Breadcrumbs (traditional or panko)
2 Eggs
Oil for frying
Spaetzle
4 c Flour
5 Eggs
1 t Salt
3/4 c Water
Gravy
1 pkg Prepared Brown Gravy Mix (makes 2 cups)
1/2 t Paprika
2 T Vinegar
1/4 c Sour Cream
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Directions: |
Directions:Pound meat evenly to 1/4 inch thickness for best results.
Set up 3 shallow dishes. Place the flour and salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
Heat at least 1/4 inch of oil in a pan to 350º.
Dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat. Roll quickly in breadcrumbs until coated. Place in pan with hot oil. Fry on each side for approximately 3-4 minutes. Remove from the pan and place on paper towel to allow oil to drain. Place on plate with lemon slices and service with spaetzle (instructions follow).
In large bowl combine flour, eggs and salt. Add water a little at a time to form a soft dough.
Boil 2 quarts water in a large pot. Squeeze dough out into the water using spaetzle maker (or us a knife on the edge of a bowl like Momma used to do). When noodles float to the top of the water, they are done (3-4 minutes). Top with gravy (instructions follow).
Prepare gravy according to package (you can also use jar gravy or make your own with bullion and cornstarch).
Add paprika and vinegar. Cook until thick and hot. Add sour cream. Remove from heat and pour over schnitzel and spaetzle. |
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