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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fullblood wagyu schnitzel with herb spaetzle. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Fullblood Wagyu Schnitzel with Herb Spaetzle is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Fullblood Wagyu Schnitzel with Herb Spaetzle is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have fullblood wagyu schnitzel with herb spaetzle using 17 ingredients and 5 steps. Here is how you can achieve 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. Prepare 1 CUP All-purpose Flour
  3. Make ready 2 Eggs (whipped)
  4. Prepare 2 CUP Plain Breadcrumbs
  5. Get 1/2 CUP Canola Oil
  6. Get Kosher Salt & Freshly Ground Black Pepper (to season)
  7. Prepare Sea Salt (to season)
  8. Take Fresh Lemon
  9. Get Spaetzle
  10. Take 3/4 CUP All-purpose Flour
  11. Prepare 2 Eggs (beaten)
  12. Take 3 OZ Milk
  13. Prepare 1 TSP Chives (minced)
  14. Take 1 TSP Parsley (minced)
  15. Get PINCH Nutmeg
  16. Get 3 TBSP Butter
  17. Make ready Kosher Salt & Freshly Ground Black Pepper (to season)
Instructions 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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