Spaetzle with Schnitzel

Can you believe that despite having such a prominent Amish population here there's not a single, yes, I repeat, not a SINGLE German restaurant here?!?! Crazy, huh? So what's a girl to do when she's craving some good German food AND her husband who frequently heads to Germany describes the savory food to her that he got to enjoy? Make some! Sadly, my little quick search for some good recipes wasn't as fruitful as other searches...so...I went with one and modified to suit. It also just so happens that said recipe was a complete disaster in not using some of the ingredients listed within the actual recipe as well as amounts of some of the other ingredients didn't match what was stated in the aforementioned list. Therefore, I am going to claim this recipe as my very own since I modified and went at this on my own.

First, cook the Schnitzel.

Schnitzel
I found 1/2 lb. of schnitzel for 94cents! It was two thin patties.

1/2 lb. schnitzel
2 eggs
flour
salt
pepper
bread crumbs
butter

1. Prepare work space...scramble eggs in a bowl, spread flour onto plate, spread breadcrumbs on another plate.
2. Melt butter in skillet.
3. Salt and pepper the schnitzel.
4. Dredge schnitzel in egg, then flour, then bread crumbs.
5. Place in skillet and cook on medium-low heat until cooked through...apprx. 5 minutes.

Once the schnitzel is cooked, place in oven to keep warm.

Boil the spaetzel while working on the sauce/gravy.

I haven't a clue what this sauce is called or if its more of a gravy or what. It has that German sour flair that is so familiar and definitely tastes much better when complimented with the Schnitzel and Spaetzel. I'm going to label this as Schnitzel Sauce. ;o)

Schnitzel Sauce
1 C beef broth
3 T lemon juice (I did 4 and really had to combat the sourness)
6 T heavy cream
3 T unsalted butter (maybe 4T...just do a taste-test to determine if necessary)
1tsp cornstarch
2T parsley

1. Over low heat, deglaze the pan with the beef broth.
2. Add the lemon juice and simmer until reduced by 1/2...about 3 minutes.
3. Add 5 T of the heavy cream.
4. Add the butter while stirring constantly.
5. Mix 1tsp of cornstarch with 1T of heavy cream, mixing well and then add to the sauce. Simmer for about another minute or so until thickened.
6. Add parsley.

That's it! Place the schnitzel and spaetzle on the plate and top with the Schnitzel Sauce ;o). Now we just need to figure out the potato things that Phill keeps mentioning along with green beans etc.

Not a bad start though. At least we can get a little bit of German yumminess.

Too bad I didn't take any pics...I was too busy getting some pictures and videos of the kiddo walking around in her new "squeaky" shoes. Hehe...so fun.