Ingredients Required:

8 1/2 Boneless Chicken Breasts

1 Cup Flour

3 Cups Panko Breading (we used Japanese Style) or Regular Breadcrumbs

3 Large Eggs

1/2 Cup Milk

1/2 Cup Butter

Grapeseed Oil to cook Schnitzel

Salt and Pepper to taste

Parchment Paper  (this will be used to pound Schnitzel Flat)

Approx Servings for 8

 

Pound chicken breasts so they are nice and thin (make sure you use parchment paper to cover  it before pounding).

Beat eggs and then add milk in one bowl.

In another bowl  add flour, salt and pepper to taste.

In third bowl add the panko breading.

 

Then dredge schnitzel in flour first, then dip in egg, then comes the breadcrumbs.

 

The schnitzel piece below was kind of strange in size as you can see but it worked.

 

Cook Schnitzel on low medium heat.  Add a pat of butter on top (about a tsp to a tsp and 1/2). Cook for 5 minutes and then flip to the other side – add another pat of butter.

 

Thank you to our friend Leslee for contributing this recipe and sharing it with us.

My good friend Leslee shared this recipe with us and we had so much fun learning how to make this German Dish. They were delicious. This is a picture of the spaetzle and schnitzel we made a bit later.

Ingredients:

3 Dozen Large Eggs

13 Cups White Flour

1 3/4 Cups Milk (1%)

Aprox 1/2 cup of Butter to fry Spaetzle

Salt and Pepper to Taste

Approximately 36 Servings (can freeze some portions for later) – just defrost

 

 

Mix Eggs and Liquid First

Then add Flour slowly and mix. The dough should fall off the spoon and stretch before it falls. You may need to add a bit more flour or milk for this consistency.

Using a spaetzel maker makes it easier to make the noodles.  Here is a video on the use of that making spaetzle.  Alternatively you can roll the dough out and slice in thin strips to make noodles.

Boil a large pot of water to cook the noodles in . You will also need a cold bowl of water to put the noodles in to cool down immediately after taking out of the boiling pot.

Cook one cup of noodles at a time for one to one and a half minutes. Then take out noodles with slotted spoon and put into cold water. Then do another cup until all the batter is gone. (We cooked approximately 30 batches.)The noodles will float to the top when cooked. You can tell noodles are cooked when they don’t feel or look slimy. (If boiling water is trying to overflow when cooking add a bit of salt to stop it from doing that.)

We did have some noodles that were fails – here is the picture of those.

 

Refresh the cold water when needed and add more hot water if the water evaporates but do not add anymore batter until water starts boiling again.

The final step of this is to fry the noodles with butter so they are crispy and brown. Add pats of butter for a yummy taste. Accompany with Schnitzel for an authentic German meal.  Adding Gravy to the noodles will be the icing on the cake.

 

 

Ingredients Required:

Package of Dumpling Mix

1 Large Egg

2 Cups Water

Makes approx. 7 Dumplings  enough for 2 people

 

The 3Bs asked our Mom and Oma (same person) to teach us how to make German dumplings. They are called KNÖDEL in German.  They are so delicious we ask for them all the time for special dinners. She was more than happy to share her recipe and thought it was a hoot that she was going to have it on a blog. We had such a great time in the kitchen listening to her instructions for these – please be aware some measurements on the recipe are not entirely exact as that generation cooked with a pinch and a swirl here and there.

Boil a large pot of salted water – salt the water to taste – make sure it is not too salty.

We used packaged dumpling mix for the base – picture is shown below. The owner of the recipe (mom/oma) swears that this package type is the best.

 

For each package you will need to add 1 large egg and 2 cups of water

Mix together to  consistency of dough – it has to be a bit soft not crumbly – if it is not quite right add a bit more water.

It needs to stand for 10ish minutes – add a bit more water yet again – the texture should be soft and smooth but not watery.

Then roll palm size Dumplings.  Apparently the Dumplings were a bit bigger  as you can see in the next picture but no matter they still tasted good.

 

Add to boiling water.  Drop the Dumplings in carefully.

Let the water come back to a boil. Once the water starts boiling again turn down the heat and simmer on medium (about 20 minutes) till they float then take out carefully.

 

 

Serve with gravy.  This is usually made with a pork  roast and gravy at Mom’s House.