Crumbed Chicken Breasts and Spaetzle.
August 30, 2010 in Uncategorized
I have had the most wonderful week with my little 9 year old niece – Jade. Spending time with her, I am reminded of the wonder of childhood. Her sparkling mind and eyes have illuminated my home and her eagerness to cook with me has been so inspiring. Jade is adept in the kitchen – rattling off her “cheese puff” recipe it soon becomes quite clear that this little lady is fearless in the kitchen. After a short debate she encouraged me to make something new – that I had never made before and we would make it together, our own adventure. So – Spaetlze it is!
I have had my eye on these babies for a while – to my utter joy and delight Spaetlze were served with the lamb shanks that we ordered at The Goat Shed at Fairview. To my amazement they are not the same as pasta as I had always imagined – they are rather like little angel’s giggles ……. They are soft and light and willingly carry the flavour of their host dish on their delicate transparent angel wings.
Jade had chosen – cotolette (crumbed chicken breasts) for dinner – so with the addition of exotic mushrooms in garlic and herbs – we had the makings of a good meal. I had a ball at the wine farms in Cape Town – how I long to spend days and days wandering from farm to farm sampling their vino’s and food! What a treat it is to go wine tasting. I had some Meerendal Chardonnay 2007 (R70.00 at the farm shop) nicely chilled in my fridge – ready and waiting to cut through the creaminess of the Spaeztle. I think that my pallet has matured somewhat – I am beginning to enjoy certain lightly wooded chardonnays! My home is brimming with some handpicked, totally wonderful wines now, so I shall happily share my wine pairing experiences with you over the next few weeks …… until they are all gone!!
Cotolette di Polo
Chicken Schnitzel
or
Crumbed Chicken Breasts
For the Cotolette – Crumbed Chicken Breasts.
The secret of cotolette is to cut your chicken breasts transversally and
to bash them nice and thin. If you do this they cook in literally
two minutes and from one pack of chicken breasts you will yield a whole pile of
cotolette.
Monique – churns these out by the dozens – literally!
I buy large packs of de-boned chicken breasts – Monique crumbs the lot – and
packs them away in freezer bags of 6 at a time.
They de-frost in a jiffy – and are ready and waiting in your freezer to save your
bacon when unexpected guests arrive or for those days when you have
neither the time nor the inclination to cook!
Ingredients
4 de-boned chicken breasts cut in half – if they are juicy plump organic breasts you can cut
them in half transversally – if not just cut in half and bash thin.
1/2 cup of flour
2 cups of bread crumbs
2 eggs – beaten and mixed with a dash of milk
salt and pepper – to season the egg mixture
Using a meat hammer – bash your chicken until nice and thin.
Be careful though – don’t pulverise the chicken! If you are taking out the days
frustrations on the poor unsuspecting chicken – it’s a good idea to place a piece
of cling film over the chicken – to protect it.
Coat the chicken in the flour first
Then into the egg wash
Then into the bread crumbs – use your hand this time to flatten
the chicken into the crumbs – this way you get a good coating of crumbs!
Crumb the lot and put them in the fridge for about half an hour – they
fry so much better when you do this.
You can season the bread crumbs if you like too - i like to finely chop
fresh rosemary and add some origano – salt and pepper.
For a spicey version – chopped thyme, 1/2 tsp of coriander, 1/2 tsp of cumin and 1/2 tsp of
chilli powder.
For a lemon version – add the zest of two lemons to some finely
chopped rosemary.
The combinations are endless!!!
Now for the Spaetzle.
Ingredients
2 cups flour
1 tsp salt
2 eggs
1 cup milk
a good grating of nutmeg
100g melted butter
a good splosh – approx 200ml fresh cream
freshly ground black pepper
I adjust the recipe that i found for these – the batter was too thick to go through
my colander, which in the absence of a Spaetzle Hex (a Spaetzle making gadget)
was my Spaetlze making machine.
Combine the flour, nutmeg and salt.
Whisk the eggs and milk together and
making a well in the middle of the flour – add it to the flour
and mix well.
Jade cracking eggs like a pro!
Pour the batter into your colander and using a soup ladel
stir the mixture – small amounts of the batter dribble
through the holes – into a bath of boiling, salted water.
They need literally a minute or two in the water to cook.
Remove them with a slotted spoon and
plop them into some melted butter – which keeps them nice and moist.
Soft – gentle little Spaetzle – which means Sparrow in German.
A good grinding of black pepper and a generous splosh of fresh cream
and you are in store for a treat!
Crumbed Chicken Breast with Spaetzle and Exotic mushrooms – and an ice cold
glass of Meerendal Chardonnay!
What a fabulous meal we had!
Always serve the cotolette with lemon wedges!
Next post – Jade and I made a Roast Loin of Pork in Plum Sauce!
Buon Appetito!
xxx
jan
tandy.sinclair said on August 30, 2010
it is such a treat to have a little one in the kitchen – watch my blog for something new and exciting that Jade can feature in – coming soon
Hope you are well and loving your beach
xxx
janicetripepi said on August 30, 2010
I am fab thanks T – It was so much fun having Jade – with her enquiring mind. I am going to rise to your challenge – this week Pasta a la …… don’t know yet!!! Have a great week – and the beach was awesome! xxx jan
Flee said on August 30, 2010
I have tried Spaetzle many times and end up with floury water mushy stuff… AArrg .. will give this one a bash. I quite like it when its fried it off in butter but this looks soooo yumm. Thank you
janicetripepi said on August 30, 2010
Well – the recipe i used made the batter too thick – i had to thin it down a bit to get it through the holes in my colander. I must say though – yummmmmmmmo this stuff is!!! Sjoe – i shall make it again!!! I will get my son to do the elbow work though i think!! hehehe …. have an awesome day and thanks for the visit xxx jan
Zabwan said on August 30, 2010
Thanks for the tips of making and freezing chicken breasts
The spaetzle looks so interesting! xxx
janicetripepi said on August 30, 2010
Thanks Z – i must tell you – every time i go off to Daniele in Cape Town – my suitcase is overflowing with packets of frozen cotolette. They are quick to fry – two minutes in the pan and served with a side salad – dinner is ready in a flash!! Thanks angel have a great day xxx jan
debra.bekker said on August 30, 2010
I am so chuffed!!!! I ate spaetzle in Austria too many years ago to count and have never been able to find a recipe!! And guess what I took out the freezer this morning for supper? Chicken breasts!! So no prizes for guessing what we’re having for supper tonight. Thanks so much for this recipe!!
sharonsmit said on August 30, 2010
Cute niece! And fab food… I need a bashing tool, oh and a Monique!
x
TheCreativePot said on August 30, 2010
I am a firm fan of spaetzle!!! I usually spoon all the dough onto a wooden chopping board and “cut” and slide strips of dough into the boiling water as I go. Don’t know why I never though of using a colander – would be much easier.
The crumbed chicken also looks divine!
ninatimm said on August 30, 2010
So glad you had a delicious meal at the Goatshed too, next time we go together. Cooking with children is great fun, especially if they are eager to learn. Seems like you were the one learning here!! Great meal. I have a huge box full of Shitaki’s and Oyster mushrooms on my table, yum!!
women24ed said on August 30, 2010
Looks delicious, lovely Jan. And… I HAVE a Spaetzle hex! Hurrah!
janicetripepi said on August 30, 2010
HAIBO …. see-re-us????? haha Spaetzle Hex sounds like Witches broom to me …. hahaha …. have you used it Sam – das hex das werken gut???? ja???
janicetripepi said on August 30, 2010
I reckon you could take an old round plastic blikkie and drill holes in it – a bit bigger than a colander and boobs your auntie – you will have a Spaetzle Hex in no time. Love them though Marisa – awesome little soft nyummy morsels aren’t they!
janicetripepi said on August 30, 2010
Oh my my my Nina – i just looove the flavour of Shitake mushrooms – theyare so woody and meaty and love the texture of oyster mushrooms .. have fun withthem – i am thinking up recipes as i type! xxx have a great evening xxxx jan
Moonz said on August 30, 2010
Yummy yummy delish!
Aren’t those kiddywinkles just the bestest. I had to leave my grandchildren last week – heart breaking.
Hope you’re enjoying your week. Hugs
janicetripepi said on August 30, 2010
Aw Dinx – you must miss them terribly – thank goodness for Skype etc. I bet they miss you!! Have a great evening angel xxx jan
leaineskitchen said on August 31, 2010
That is too cute. Nothing like a child’s enthusiasm to restore or reiterate your love of cooking… “they are rather like little angel’s giggles” Love it
janicetripepi said on August 31, 2010
Thanks Lea – i would imagine that you could make a version of these using rice flour … and serve them tossed in some mushrooms and garlic butter would be fine with your allergies i think. xxx Thanks for the visit xxx jan
janicetripepi said on August 31, 2010
The chicken schnitzels you could make with corn crumbs as opposed to the bread crumbs. xxx
leaineskitchen said on August 31, 2010
Nice ideas… I’ll give it a go
Kitchengirl said on September 1, 2010
CONGRATULATIONS on being nominated for the top ten blog awards!!! Jan, you ROCK baby!!! xxxx
Food24ed said on September 1, 2010
Well done THE JAN, you are simply amazing and well deserved nomination for the TOP 10 Blog awards!!!!
Get everyone to vote!!!
Zabwan said on September 1, 2010
You’re in the Top 10 for the blog awards! Congratulations, Jan
janicetripepi said on September 1, 2010
OW WOW —– WOOOOOOOOOOOOOOOOOOOWWWWWWWEEE but how do you people know this!!! How ???? Please tell me how ……… YYYYYYYYEEEEEEEHAAAAAAAAAAAAAAAAAAAAA!!!! I am so excited!!
janicetripepi said on September 1, 2010
Thaaaaaaaaanks angel – i am sooo in the dark angel – how do you know this???
Zabwan said on September 2, 2010
I have LOTS of time to surf the internet while I’m at work, sshhhh
janicetripepi said on September 3, 2010
Thanks angel – this is just sooo exciting!! xxx jan
janicetripepi said on September 3, 2010
Thanks Caro-zza, how that not so little bump doing? xxxx jan
janicetripepi said on September 3, 2010
hehehe …..