Schnitzel and Spaetzle with Red Cabbage
Schnitzel and Spaetzle with Red Cabbage is one of our favorite winter dinners. This dish features crispy fried chicken schnitzels, tender spaetzle pasta, and sweet and sour cabbage. I love this dinner for several reasons. First of all, I like that this meal can be made ahead of time. Just reheat the chicken in the oven, the cabbage on the stove, and the spaetzle in the microwave. Secondly, I like that this dish is relatively inexpensive to prepare. The spaetzle is especially cheap to make. And, lastly, we all love the great German flavors in this dinner. Truly, this rivals a meal you might order at a German restaurant.
The Equipment I Used
- A Spaetzle Maker- You can find this at a kitchen ware store. If you don’t have one, you can use a colander with large holes.
- A Cast Iron Skillet- I like to fry my chicken in a cast iron skillet, but you can use any large skillet.
The Ingredients Needed for Schnitzel and Spaetzle with Red Cabbage
- Flour-Be sure to use all-purpose flour.
- Milk- Use whole milk.
- Chicken Stock- I always use homemade chicken stock. My recipe is below.
- Cream- Be sure to use heavy cream.
- Chicken- Use thin boneless skinless chicken breasts.
- Breadcrumbs- Be sure to use plain breadcrumbs. I like the 4C brand.
- Oil- Use vegetable oil to fry the chicken.
- Cabbage- Be sure to use red cabbage, which actually is purple.
How I Made my Chicken and Spaetzle
- First, I made the cabbage. Cooking the cabbage with the vinegar ensures it will retain its bright color.
- Next, I made the spaetzle. This is one of the easiest homemade pastas to makes.
- Then, I made the Brandy Cream Sauce. It’s important to simmer the sauce until the cream is thickened.
- Finally, I fried my chicken. It’s important to cook the chicken until it’s crisp and cooked through.
If you like German food, you need to try this hearty and delicious Schnitzel and Spaetzle with Red Cabbage.
Schnitzel and Spaetzle with Red Cabbage
Fried chicken schnitzels with spaetzle pasta and braised red cabbage.
Equipment
- spaetzle maker or colander with large holes
Ingredients
For the Red Cabbage:
- 2 tbsp. unsalted butter
- 1 tbsp. sugar
- 6 cups red cabbage, shredded
- 3 tbsp. rice vinegar
- ¼ cup Starlino cherries (optional)
For the Spaetzle:
- 3 cups all -purpose flour (360g)
- 2 tsp. salt
- ½ tsp. baking powder
- 4 large eggs, beaten
- 1 cup whole milk
- 1 tbsp. kosher salt
- 4 tbsp. unsalted butter
For the Brandy-Cream Sauce:
- 2 tbsp. unsalted butter
- ¼ cup chicken stock
- 1 tsp. Dijon mustard
- ¼ cup brandy
- 1 cup heavy cream
- ¼ tsp. black pepper
For the Chicken Schnitzel:
- 1 pound thin sliced chicken cutlets
- 1 cup all- purpose flour
- 3 large eggs, beaten
- 2 cups plain breadcrumbs
- ¼ tsp. each kosher salt and black pepper
- 1 tsp. each garlic powder, onion powder, and paprika
- 1 cup vegetable oil
Instructions
- Begin by making the Braised Red Cabbage: In a Dutch oven, on low heat, melt the butter. Add the sugar and stir until it turns light brown. Stir in the cabbage and vinegar. Cover and cook on low until the cabbage turns bright purple. Add the salt and simmer five minutes. If you're using the cherries stir them in now.
- Next, make the Spaetzle: In a large bowl, stir together the flour, salt, and baking powder. Stir in the eggs and milk. Boil a large pot of water. Add the kosher salt. Press one cup of the dough through a spaetzle maker or colander with large holes. Cook for about five minutes. Drain well. In a large skillet on medium heat, stir with one tablespoon of the butter until the spaetzle is coated in the butter. Repeat with the other 3 cups of dough. Cover and keep warm. This can be reheated in the microwave.
- Next, make the Brandy-Cream Sauce: In a small skillet over medium heat, melt the butter. Add the chicken stock, mustard, brandy, heavy cream, and pepper. Simmer about ten minutes, until it's thick. Cover to keep warm. This can be reheated on low heat.
- Next, prepare a schnitzel dredging station: In the first bowl, place the flour, salt and pepper. In the second bowl, beat the eggs. In the third bowl, stir together the crumbs and spices.
- Heat a cast iron skillet on high heat with a quarter inch of oil. Dredge each piece of chicken with first the flour, then the eggs, and finally the crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it's golden on each side and cooked through. Drain the chicken on a wire rack over a baking sheet.
- Serve the chicken topped with the Brandy Cream Sauce, alongside the cabbage and spaetzle.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
