Chicken And Caraway Schnitzel With Buttermilk Spaetzle
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Keywords
- chicken
- caraway
- schnitzel
- buttermilk
- spaetzle
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Cooking tools:
- Meat tenderizer
- Rolling pin
- Colander
- Skillet
- Saucepan
- Slotted spoon
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Parchment paper
- Plate
- Refrigerator
- Stove
Ingredients
- 4 x 120g boneless and skinless chicken thigh fillets, trimmed
- 2 cloves garlic, crushed
- 1 teaspoon smoked paprika
- 2 teaspoons caraway seeds, crushed
- ¼ cup (60ml) white wine
- sea salt
- cracked black pepper
- ½ cup (75g) plain (all-purpose) flour
- 2 eggs
- ½ cup (125ml) buttermilk
- 2 cups (150g) panko (Japanese) breadcrumbs
- vegetable oil, for shallow-frying
- 150g unsalted butter, chopped
- ½ cup sage leaves
- lemon wedges, to serve
- 1½ cups (225g) plain (all-purpose) flour
- 3 eggs
- 1¼ cups (310ml) buttermilk
- 1 teaspoon table salt
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