Sweet & Spicy Mixed Nuts
Cuisinatrix caterer Chrissy Donahue created this holiday mix that's easy to make and great as a hostess gift.
This comfort-food recipe is from Chef Chrissy Donahue of Cuisinatrix Catering, created for the Meals on Wheels Delaware/Emile Henry event featuring Mauviel copper cookware.
Ingredients
SERVINGS: 6 Serving(s)
Zweibelsosse (caramelized onion sauce)
- 4 onions, sliced very thinly
- ¾ stick salted butter
- 2 cups chicken stock (homemade is best!)
- ¼ cup pinot grigio
- Sea salt
- Ground black pepper
Chicken Schnitzel
- 6 six-ounce, thinly sliced chicken cutlets, pounded to ¼ inch thickness
- 2 cups all-purpose flour, seasoned with salt & pepper
- 2 cups plain breadcrumbs, well-seasoned with salt & pepper
- 2 eggs, whipped with ½ cup whole milk
- ¼ cup olive oil
- Freshly chopped parsley for garnish
Herbed Spaetzle
- 2 cups all-purpose flour
- 2 jumbo eggs
- 2/3 cup whole milk
- ¼ chopped parsley
- Sea salt & ground pepper
Preparation
Zweibelsosse (caramelized onion sauce)
In a high-sided saute pan, melt the butter. Add the onion and cook over medium low heat for 60-90 minutes until onion begins to turn brown. Add wine. Cook for 10 minutes longer, then add chicken stock. Reduce heat to simmer and cook until the onions are golden brown, approximately 2 hours. Season with salt and pepper totaste. Leave in hot pan and keep warm.
Chicken Schnitzel
Preheat oven to 300°. Set up a breading station using three pie pans. Put flour in first pan, egg & milk mixture in center pan and bread crumbs in the third. Dredge one cutlet in flour, shaking off excess, thoroughly dip in egg mixture. Drop in breadcrumbs and cover evenly on all sides. In a large frying pan, heat the olive oil until translucent and add cutlet. Fry for 3-4 minutes then flip and fry an additional 3-4 minutes, until cooked through and golden brown on both sides. Repeat with remaining cutlets. Put cutlets on cookie sheet in single layer and put in oven to keep warm while you make the Spaetzle.
Herbed Spaetzle
Place large pot filled with salted water on stove and bring to boil. In mixing bowl, whisk milk and eggs together. Add flour and mix until combined. Stir in the parsley. If using a spaetzle maker, lay it over the pot of boiling water. Put the dough in the cup and move slowly back and forth on the grate until all dough has fallen into the boiling water. If using a colander, put the colander over the pot, put the dough into the colander and use a spatula to push the dough through the holes into the boiling water. Boil for about 2 minutes, until the spaetzle is floating at the top of the pot. Drain the spaetzle.
About this recipe
To plate the dish:
Put a bed of Spaetzle on a plate. Place a schnitzel on top and scoop a large portion of onion sauce over the schnitzel. Garnish with chopped parsley.
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