All this talk of health and wellness makes us want to have a schnitzel. Add in a side of spätzle and potato salad (because you can never have enough carbs) and you have yourself just another day in Germany. But seriously sometimes you have to just live a little, and these recipes will make you want to live a lot (in moderation, of course). While Oktoberfest has come and gone, the cooler temperatures inspire heartier home-cooked meals. That’s where this feast with traditional German recipes comes in, and will be a go-to from now through the winter months.

Chicken Schnitzel

When it comes to German cuisine, there is nothing more classic than the schnitzel. And sometimes, when it comes to German recipes, the Austrians do it just a tad better. Kurt Gutenbrunner is not only one of the best Austrain chefs in the world, but also a pioneer of Austrian cuisine in NYC. This is his original recipe that’s served at this restaurant Wallse in New York City.

Traditional German recipes for schnitzel use veal. However we suggest chicken in this recipe as it makes the meal more of a crowd pleaser. Also almost like a chicken Milanese, this version pounds the chicken to tenderize it. You don’t go too thin though as after all, you want to stay true to the heartier German recipes.

Ingredients

6 Organic chicken breasts, approximately 6 ounces each and pounded to 1 1/4 inches thick
Salt and freshly ground white pepper
1 1/2 cups All-purpose flour
2 3/4 cups Fine white bread crumbs
3 Large eggs, beaten
3 Tbsp. Heavy cream
2 3/4 cups Canola oil
1/2 cup Flat-leaf parsley leaves
5 Tbsp. Unsalted butter
2 cup Roughly torn soft herbs, such as chervil and/or tarragon
1 1/2 Lemon, cut into wedges, plus juice of ½ lemon
4 Tbsp. Olive oil
2½ Tbsp. Pumpkin seeds (optional)
3/4 cup Lingonberry or cranberry preserves

Directions 

Season pounded chicken breasts on both sides with salt and pepper. Spread a layer of flour over one baking pan, a layer of breadcrumbs over another. In a wide, shallow bowl, lightly beat eggs and cream together.

Dredge chicken in flour, shaking off any excess. Then dredge in egg mixture, letting excess run off. Finally, dredge in breadcrumbs until fully coated. Set breaded cutlet aside. Repeat with remaining chicken.

Heat canola oil in a large deep skillet over medium-high heat until oil shimmers. Fry parsley until crisp and bright green, for about 30 seconds. Use a slotted spoon to transfer leaves to a paper-towel-lined plate to cool.

 Off heat, use a slotted spoon to remove any impurities from oil. Set pan with cleaned oil over medium-high heat. Add butter and once it’s half-melted, place 1-2 chicken breasts in pan. Fry, gently moving skillet in a circular motion to baste cutlets until golden, 2-3 minutes. Flip chicken and cook until golden on reverse side and cooked through, about 2 minutes more. Transfer to a paper-towel lined plate and season with salt. Repeat with remaining chicken breasts.

In a large bowl, toss salad greens with herbs, lemon juice, olive oil and pumpkin seeds (if using). Season with salt to taste.

To serve, divide schnitzel among 6 plates. Serve each with a lemon wedge, salad and preserves alongside. Garnish with fried parsley.

A Spätzle Recipe

We can’t talk about German recipes unless we mention the unique Spätzle. Spätzle are a combination of a dumpling and noodle that is boiled and then sautéed in butter. Spätzle is traditionally served as a side dish, but can easily be the mainstay of the meal. Due to its mild, nutty flavor, it provides a  canvas to add whatever fresh herbs and cheese varietal or vegetables to the dish. If you want to have a creamy rendition of spätzle, you can add in quark cheese then top it with fried onions. Alternatively you can also add in Gruyere to have a baked mac and cheese effect, also topped with fried onions. It is also usually a hit with children, so it’s perfect to serve spätzle with the chicken schnitzel. Think of it as an upgrade from McDonald’s chicken nuggets and fries.

Ingredients

4 large egg yolks
1 large egg
1 ¾ cups whole milk
3 cups all purpose flour
ground nutmeg, to taste
salt and pepper, to taste
4 tablespoons unsalted butter
1 tablespoon parsley, minced
½ tablespoon chives, minced

Directions

Combine egg and egg yolks into medium bowl, and whisk until well-mixed but not frothy. Stir in milk.

In another bowl, mix flour, salt, pepper, and pinch of nutmeg. Form a small well in middle of mixture. Add egg mixture to well and, using a fork, mix until combined. (There will still be a few lumps in mixture.) Cover with saran wrap and refrigerate at least 2 hours.)

Bring a large pot of water to boil. Add salt to season cooking water. Place spätzlemaker or large-holed colander over pot. Working in batches, scrape one-third of dough through holes and into boiling water. Cook until spätzle rise to the surface, about 2 minutes. Strain, dunk in ice water, strain again, and add to baking sheet. When last batch of spätzle has cooked, reserve ½ cup of cooking liquid.

In sauté pan over medium heat, melt butter. When foam subsides, add spätzle and sauté until slightly crispy, about 4 to 5 minutes. Add a few tablespoons of reserved cooking water to pan, shake, and cook for an additional 2 minutes. Garnish with fried onions, parsley and chives. Adjust seasoning and serve immediately.

German Potato Salad

This is one of the traditional German recipes that contrary to popular belief, does not need to be heavy. We say skip the mayo on this one and opt for the vinegar and onion version, which is even more flavorful. The key this classic German recipe is to make sure you have the best quality potatoes. In fact, the potatoes are everything in this recipe.

Ingredients

4 pounds Yukon gold potatoes, peeled and sliced
3 shallots finely diced
1 1/2 cups white wine vinegar
1/2 cup sugar
3-4 finely sliced scallions
White pepper
Snipped chives for garnish

Directions

Place the peeled potatoes in a large pot and just cover with enough water. Add a very generous amount of salt to the water, about 4-5 tablespoons depending on the size of your pot. If you boil the potatoes in enough salt, you won’t need to add any additional salt to the dish.

Bring the potatoes to a boil over high heat then reduce to medium low. Simmer the potatoes for about 20-25 minutes. You don’t want these to be mashed potatoes, so they should still be firm but slightly mushy at the ends.

In a separate saucepan, over medium heat warm the vinegar. Dissolve the sugar in the vinegar mixture. Take the liquid off the heat and add the very finely diced shallots. Set aside.

Once the potatoes are cooked, coat lightly with olive oil so the potatoes don’t stick to the pan. Give the potatoes a good stir and season lightly with white pepper. Add in the vinegar mixture and stir in well. Toss in the scallions and garnish with the chives. Let the potato salad sit for about an hour on the countertop and serve at room temperature.

Other Recipes You’ll Like

Vegetable Pot Pie 
Linguine with Grilled White Clam Sauce 
King Crab Enchiladas