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Receta Dusseldorf Chicken Schnitzel And Spaetzle
by Global Cookbook

Dusseldorf Chicken Schnitzel And Spaetzle
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  Raciónes: 6

Ingredientes

  • 2 lb (about three) chicken breasts split, boned, skinned
  • 1/3 c. Flour
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 2 x Beaten Large eggs
  • 2 Tbsp. Water
  • 1/2 c. Dry breadcrumbs
  • 1/3 c. Parmesan cheese
  • 1/3 c. Margarine
  • 1 1/2 c. Flour
  • 3/4 c. Water
  • 2 x Beaten Large eggs
  • 1/2 tsp Salt
  • 1 x Chicken bouillon cube
  • 3 Tbsp. Butter
  • 1 Tbsp. Minced parsley
  • 1/4 c. Parmesan cheese

Direcciones

  1. Flatten chicken to 1/8 inch thickness. Combine flour and seasonings; coat chicken. Dip in combined agg and water, coat with combined crumbs and cheese. Refrigerateat least 30 min. Fry in margarine 6 min or possibly till done, turning once. Serve with lemon.
  2. SPAETZLE: Combine flour, water, Large eggs and salt, beat till smooth. Add in bouillon to 6 c. boiling water. Using a spatula press 1/2 of the batter through large holed colander into boiling bouillon. Cook till spaetzle float to the top, remove with slotted spoon. Repeat with remaining batter.
  3. Toss with butter and parsley. Add in cheese and toss. Enjoy!