Name: Crumbed Chicken Breasts and Spaetzle
Prep time: 45 min
Cook time: 6 min
Total time: 51 min
Yield: 2 servings
Cuisine: Child Favourites
Ingredients: 4 chicken halved; 1/2 cup flour; 2 cup breadcrumbs; 2 eggs beaten; salt and freshly ground black pepper to taste; 2 cup flour; 1 tsp salt; 2 eggs; 1 cup milk; nutmeg ground; 100 g butter melted; 200 ml cream fresh; black pepper freshly ground

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Ingredients (13)

Chicken breasts:

4	chicken — halved
1/2 cup	flour
2 cup	breadcrumbs
2	eggs — beaten
	salt and freshly ground black pepper — to taste

Spaetzle:

2 cup	flour
1 tsp	salt
2	eggs
1 cup	milk
	nutmeg — ground
100 g	butter — melted
200 ml	cream — fresh
	black pepper — freshly ground

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Method:

Crumbed chicken breasts:
Using a meat hammer – bash your chicken until nice and thin.
Coat the chicken in the flour first.
Then dip into the egg wash.
Then into the bread crumbs – use your hand this time to flatten the chicken into the crumbs.
Crumb the lot and put them in the fridge for about half an hour.
Fry till golden.

Spaetzle:
Combine the flour, nutmeg and salt.
Whisk the eggs and milk together and making a well in the middle of the flour – add it to the flour.
Mix well.
Pour the batter into your colander and using a soup ladel stir the mixture – small amounts of the batter dribble hrough the holes – into a bath of boiling, salted water.
They need literally a minute or two in the water to cook.
Remove them with a slotted spoon and plop them into some melted butter – which keeps them nice and moist.

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