Cheese spaetzle schnitzel

Ingredients for 3 servings:

• 400 g flour
• 5 eggs
• ½ tsp salt
• liters of water
• 200g Gouda
• 100 g Limburger
• salt and pepper
• chives
• 100 ml cream
• Breadcrumbs for the breading
• 2 eggs for the breading
• Sauce (cranberry sauce)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

vegetarian

Sift the flour into a large bowl. Stir in the eggs, salt, some chives, and the water with a wooden spoon or mixer. Stir the batter until it bubbles. You may need to add more water. Bring a large pot of salted water to a boil. Press/shave the spaetzle dough into the water using a spaetzle grater or a spaetzle board. Stir the batter frequently. The spaetzle are ready when they float to the surface. Immediately rinse with cold water. Place the finished spaetzle in a large pan (a saucepan will also work). Remove the crust from the Limburger cheese and cut it into small pieces. Mix the Limburger cheese, Gouda cheese, and cream into the spaetzle and heat slowly until the cheese is completely melted. Then pour the finished cheese spaetzle mixture into molds. Commercially available silicone muffin pans are ideal for this purpose, as they make it easier to remove the finished “schnitzels” from them. Press the dough firmly into the pans to ensure it adheres well. Let the muffins cool completely, ideally overnight. Remove the cheese spaetzle schnitzels from the pans and coat them in flour, egg, and breadcrumbs. Meanwhile, heat up the deep fryer (or a pot with frying oil). Once the oil is hot, fry the cheese spaetzle schnitzels for 2-3 minutes, place them on a napkin or piece of kitchen paper for 3-4 minutes, and then fry them in the deep fryer for another 60 seconds. This delicious accompaniment is served with cranberry sauce and/or a green salad.