Crumbed Chicken Breasts and Spaetzle

Recipe from: 30 August 2010
chicken

Ingredients 15
Servings 2
Time 45 mins

Ingredients

  • Chicken breasts:
  • 4
    de-boned chicken breasts cut in half
  • 1/2
    cup
    flour
  • 2
    cup
    bread crumbs
  • 2
    eggs, beaten and mixed with a dash of milk
  • Salt and pepper to taste
  • Spaetzle:
  • 2
    cup
    flour
  • 1
    tsp
    salt
  • 2
    eggs
  • 1
    cup
    milk
  • Nutmeg
  • 100
    g
    melted butter
  • 200
    ml
    fresh cream
  • Freshly ground black pepper
 

Method

6 mins
 
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.

For more of Janice Tripepi's recipes click here.
 

Read more on: poultry  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.