Crumb Coated Spaetzle Recipes

CRUMB-COATED SPAETZLE

Steps:

• In a small bowl, combine flour and salt. Whisk in eggs and milk until smooth. , Fill a large stockpot three-fourths full with water; bring to a boil. With a rubber spatula, press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender. , Combine bread crumbs and butter. With a slotted spoon, transfer spaetzle to a large bowl; add crumb mixture and toss to coat.

CRUMB COATED SPAETZLE (GERMAN NOODLE)

Steps:

• 1. In bowl combine flour and salt stir in eggs and milk until smooth. Fill a soup kettle three-fourths full with water; bring to boil. With rubber spatula press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender. Combine bread crumbs and butter with slotted spoon transfer spaetzle to large bowl add crumb mixture and toss to coat.

CHEETO-CRUSTED CHICKEN WITH FLAMING HOT SPAETZLE

Steps:

• Bring a large pot of water to a boil.
• Meanwhile mix flour, eggs, milk, sriracha sauce, water and salt together with a blender or food processor to create a firm dough. Set aside and let rest.
• While the water is coming to a boil and the dough is resting, place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
• Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the crushed cheese curls. Coat each chicken filet with flour, then egg, then the cheese curls.
• Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
• While the chicken is cooking, prepare the spaetzle. Add the dough directly into the boiling water quickly using a colander with medium-sized holes (Push the doughs through the holes with a wooden spoon). When the spaetzle float, they are ready (about 2-3 minutes). Fish them out with a slotted spoon.
• Serve chicken over spaetzle, and top with more sriracha sauce or some shredded cheese, if desired.

SPAETZLE

Steps:

• In a medium mixing bowl, combine flour and salt.
• Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
• Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
• Drain and serve tossed in bread crumbs (optional).
• For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
• Soup version- extrude spaetzle directly into boiling soup.