Fullblood Wagyu Schnitzel with Herb Spaetzle
Fullblood Wagyu Schnitzel with Herb Spaetzle

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fullblood wagyu schnitzel with herb spaetzle. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Fullblood Wagyu Schnitzel with Herb Spaetzle is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Fullblood Wagyu Schnitzel with Herb Spaetzle is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have fullblood wagyu schnitzel with herb spaetzle using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Fullblood Wagyu Schnitzel with Herb Spaetzle:
  1. Take 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast
  2. Take 1 CUP All-purpose Flour
  3. Take 2 Eggs (whipped)
  4. Get 2 CUP Plain Breadcrumbs
  5. Get 1/2 CUP Canola Oil
  6. Get Kosher Salt & Freshly Ground Black Pepper (to season)
  7. Get Sea Salt (to season)
  8. Make ready Fresh Lemon
  9. Prepare Spaetzle
  10. Make ready 3/4 CUP All-purpose Flour
  11. Prepare 2 Eggs (beaten)
  12. Take 3 OZ Milk
  13. Take 1 TSP Chives (minced)
  14. Take 1 TSP Parsley (minced)
  15. Prepare PINCH Nutmeg
  16. Get 3 TBSP Butter
  17. Take Kosher Salt & Freshly Ground Black Pepper (to season)
Steps to make Fullblood Wagyu Schnitzel with Herb Spaetzle:
  1. PREPARING THE SPAETZLE - Begin by bringing a large pot of water to a boil. Make the spaetzle batter by mixing together the flour, egg, milk, chives, parsley, and nutmeg in a bowl. Place a colander over the boiling water, and push the batter through the holes with a spatula.Let the batter cook for 2 minutes. Strain and rinse under cold water until completely chilled. When ready to heat the spaetzle, place a large skillet on high heat. Place 3 tablespoons of butter and the spaetzel in the skillet.
  2. Season the spaetzle with kosher salt and freshly ground pepper, and cook for 2-3 minutes stirring occasionally. When the spaetzle is browned and hot, it is ready to serve.
  3. PREPARING THE FULLBLOOD WAGYU SCHNITZEL - Begin by trimming off any excess fat off the Fullblood Wagyu bottom round roast. Slice the roast into 1/4 thick slices against the grain. Place the slices in between two pieces of plastic film. Using a meat mallet, pound the beef until 1/8 inch thickness.Make a breading station by placing the flour in one bowl, the whipped eggs in another, and the breadcrumbs in the next.Season the Fullblood Wagyu beef with kosher salt and freshly ground black pepper.
  4. Place the beef in the flour, and then shake off any excess flour. Continue the process by dipping the beef in the whipped eggs. Then, place the beef in the breadcrumbs, completely coating each slice.
  5. FINAL STEPS - Heat a large skillet on medium heat with the 1/2 cup of canola oil. When the oil has reached 325°F, gently place the breaded beef in the oil/skillet. Cook 2 minutes on each side or until golden brown. Season with sea salt.Serve with warm spaetzle and a fresh lemon. Enjoy!

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