Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
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.
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.
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.
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.
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.