Chicken Schnitzel with Pea Shoot Pesto Spätzle - Recipe Idea

Started by taking our chicken breasts and cutting them into cutlets. 

(Slicing them in half lengthwise) 

•Pound them thin and equal with a meat pounder or use a rolling pin. 

•Season both sides of the cutlets with salt and pepper.

•Dipped the cutlets in flour, then beaten eggs and finished in a bowl of breadcrumbs and dried herbs. 

•Once breaded we fried them in a pan with extra virgin olive oil until crispy and golden brown over medium - high heat.

•Removed once brown on both sides and placed on a cooling rack. This ensures they stay crispy, you can then wrap them in tin foil once they sit for one round of frying.

•Use a quart of our roasted red pepper sauce we made last year or you could use tomato sauce too and heated it up in a pot on low heat while the noodles and schnitzel were cooking. 

•Created the spätzle by mixing 2 cups of flour, 4 eggs, 1/2 cup of oat milk, salt and pepper in our kitchen stand and let that mix for 15 minutes. If you don't have a mixing stand, just mix by hand until you can’t anymore. LOL

•Using our large strainer we added the dough and pushed it out of the larger holes into boiling water. If you have a proper spätzle press use that instead! 

•Let the noodles boil for two minutes or until they float, then remove and strain.

•If you want extra texture, pan fry them after they have boiled for two- three minutes or until golden brown. 

•Once the noodles were complete we mixed in our pesto. If you are pan frying, add after the noodles are crispy. Toss and serve.

•We recommend fresh micro greens as a garnish and a scoop or two of sauerkraut!