Southern Cookbook

wienerschnitzel with spaetzle

Wiener schnitzel with spaetzle is a classic German and Austrian comfort food pairing featuring a thin, crispy breaded cutlet served alongside soft, buttery German egg noodles. [1]

Wiener Schnitzel

• The Meat: Traditionally made with tender veal, though pork (Schweineschnitzel), chicken, or turkey are widely used alternatives.

• The Coating: Pounded thin (about 1/8 to 1/4 inch thick), then dredged in flour, dipped in beaten egg, and coated in fine breadcrumbs or panko.

• The Cook: Pan-fried in hot oil, lard, or butter until golden brown and crispy (about 2 to 4 minutes per side).

• The Garnish: Always served with fresh lemon wedges, and often accompanied by applesauce or a light sauce. [1]

Spaetzle

• The Dough: A simple German egg noodle batter made from all-purpose flour, eggs, milk or water, salt, and a pinch of nutmeg.

• The Cook: The batter is pushed through a colander or dedicated spaetzle maker directly into boiling salted water, boiled for 1 to 3 minutes until they float, and then drained.

• The Finish: Tossed and lightly pan-fried in melted butter, sometimes garnished with fresh parsley or chives. [1]

• Wacht utube for step by step info.