Schnitzel and Spatzle
A traditional Oktoberfest dish, Schnitzel and Spatzle makes for a hearty dinner.


  1. On a cutting board, pound each cutlet in plastic wrap until well flattened. In three shallow bowls, prepare the following: flour, paprika, garlic salt and pepper; eggs; and breadcrumbs.
  2. Heat oil in a large skillet. Dip each cutlet in flour mixture and coat well. Dredge each flour-coated cutlet in egg. Allow excess egg to drip off, and coat each cutlet in the breadcrumbs.
  3. Adjust heat to medium and fry cutlets until nicely browned and cooked through, about 5 minutes per side. Squeeze lemon juice over each cutlet.
  4. For the späetzle, cook noodles according to package instructions. After draining, toss in butter, garlic salt and parsley. Serve the schnitzel over the späetzle.


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