I broke in my new iron skillets tonight by making chicken schnitzel and iron skillet spaetzle.
We went to Easton Town Center today so I could pick up something I needed at Restoration Hardware, and across the street was a Crate and Barrel. I’ve never been in one before, so we decided to check it out. I went a bit crazy in the kitchen section, and one of the items I purchased was individual sized cast iron pans.
So in the spirit of craving some really yummy German comfort food, I decided to break them in.
The first thing I made was Chicken Schnitzel. I had some chicken breast in the fridge that I needed to use soon, so this seemed like a natural choice to go with the spaetzle because I remember it from when I was a kid. I’m used to eating Schnitzel with veal, so this was a bit different, but still very tasty. I especially like what the fresh bread crumbs did to the dish, so I’ll probably be making this one again. I didn’t make the sauce because it didn’t really seem necessary, and I used Enova to cut down on the fat content.
What I made to go with it was my interpretation of the German Spaetzle and Cheese at Spagio. This is one of my favorite dishes, but I haven’t been able to try it at home yet because up until now I hadn’t had the proper cookware. I started with a basic Spaetzle recipe – this is a good base recipe because it’s nice and light and eggy and not too doughy like a lot of spaetzle turns out – to which I added 3 shallots caramelized in butter. I topped it with shredded gruyere cheese and put it under the broiler for about 10 minutes to brown. Not exactly Chef Hubert’s dish, but still very tasty and definitely hit the spot!
Now on to have some Cheesecake Factory Godiva Chocolate Cheesecake for dessert.