Octoberfest Schnitzel and Spaetzle

Schnitzel and Spaetzle

My husband will tell you October is the greatest month of the year. His argument: it’s hoodie weather, playoff baseball begins, football is in full swing, Halloween is coming, the best seasonal beers come out, and Oktoberfest celebrations abound. Good arguments, I have to say! This is also the time of year I begin to crave German food, mostly because of the aforementioned beer and Oktoberfest. Brats, kraut, potato salad, red cabbage, pretzels… I will devour them all. I caught the bug during our recent vacation to Leavenworth, a Bavarian tourist town in the eastern foothills of the Cascade Mountains. We had more than our fill of sausage and Hefeweizen, and I brought home my next challenge: Homemade Schnitzel and Spaetzle!


After doing some research, I discovered Schnitzel is really just a thinly pounded, boneless, breaded cutlet of meat. You could use chicken, veal or pork. And Spaetzle can be made with just a few ingredients most of us already have in-house. That was great since we were trying to cut back on spending after a birthday/getaway blowout. I was able to make the entire meal without going to the grocery store.

This is a perfect meal for 2. You can make as many or as little portions as you’d like. I didn’t want any leftovers so I made just enough for the two of us and it was just right! The downfall: it took a lot of time, love and care to put it together, but it was well worth it in the end! I hope you enjoy the changing colors and the fall weather!

My Schnitzel breading station: meat, garlic egg wash, flour and bread crumbs!

Let the breaded meat sit in the fridge for 15-20 minutes to let the coating stick.

Time for the frying pan!

Here’s the beginning of my Spaetzle: Flour, salt, pepper, and nutmeg turns into a dough with a egg/milk bath

Boiling the dumplings before giving them a turn in the frying pan.

Loving German Food for Octoberfest!

Chicken Schnitzel
Adapted from MarthaStewart.com
For sauce recipe Click Here
2 boneless chicken breasts pounded thinly
(can also use veal or pork)Ingredients
2 large eggs
1 garlic clove, minced
1/2 teaspoon parsley
salt and ground pepper
1/2 cup breadcrumbs (I used italian)
1/2 cup flour
1/4 cup parmesan cheese
2 tablespoons olive oil

1. In small bowl mix eggs, garlic, parsley, 1/2 teaspoon salt/pepper.
2. Put flour in separate bowl.
3. Put breadcrumbs and parmesan cheese in third bowl.
4. Dredge chicken cutlets in flour, then egg wash, then breadcrumbs.
5. Put meat in shallow baking dish and leave in fridge for 15-20 mins.
6. Heat oil in non-stick skillet.
7. Once cutlets are ready, fry in oil on both sides until
cooked through and golden brown.

1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives

1. In medium mixing bowl combine flour, salt, pepper and nutmeg.
2. In small bowl, whisk eggs and milk.
3. Make a “well” in the dry ingredients and pour wet ingredients in the center.
4. Mix well until you have a “wet dough” and let sit for 15-20 minutes.
5. Bring a pot of salted water to a boil, then reduce to a simmer.
6. If you don’t have a spaetzle maker, which I don’t, scoop part of the dough into a slotted spoon. I used the flat bottom of a measuring cup to push dough through the holes, then with a knife, slice off the dumplings so they fall directly into the simmering water. It’s a good idea to do this in small batches.
7. The dough will rise to the top of the water, after it’s been boiling about 3 minutes strain dumplings into a colander and rinse with cold water.
8. Melt butter in a skillet over medium heat and add spaetzel.
9. Cook for 2-5 minutes, then sprinkle with chives and season with salt and pepper.




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