Chicken Schnitzel with Onion Spaetzle

Directions

• Bring 2 quarts of water to a boil. Add the dry spaetzle and cook until al dente, following the package instructions, approximately 12 minutes. Then remove from heat.
• Dice the onion finely to yield ½ cup of chopped onions.
• Extract juice from the lemon to obtain 2 tablespoons of lemon juice.
• Warm a frying pan over medium heat for 2 minutes. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in it.
• Sauté the chopped onions in the pan for 3 minutes until they turn golden brown. Season the onions with salt, black pepper, paprika, and dill weed.
• Introduce the spaetzle into the pan, along with a small amount of the cooking water. Stir to coat the noodles, then remove the pan from the heat.
• Set up 3 separate pans for the chicken breading process. In one, mix ⅓ cup of flour with ½ teaspoon each of salt and black pepper. In the second, whisk an egg with 1 tablespoon of water. In the third, place ⅓ cup of dry breadcrumbs.
• Preheat another frying pan over medium heat for 2 minutes, then add 1 tablespoon of butter and 1 tablespoon of olive oil.
• Pound the chicken tenderloins between sheets of plastic wrap to an even thickness of ¼ inch.
• Coat each tenderloin first in the flour mixture, followed by the egg wash, and finally the breadcrumbs.
• Cook the chicken in the preheated pan for 2-3 minutes per side, until it is golden brown and fully cooked.
• Present the chicken schnitzel accompanied by the spaetzle and any other sides of your choice.