Chicken And Caraway Schnitzel With Buttermilk Spaetzle | Donna Hay

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 and 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