Name: Dusseldorf Chicken Schnitzel and Spaetzle
Ingredients: 2 lb (about three) chicken breasts split; boned, skinned; 1/3 c Flour; 1/4 ts Salt; 1/8 ts Pepper; 2 Beaten eggs; 2 tb Water; 1/2 c Dry breadcrumbs; 1/3 c Parmesan cheese; 1/3 c Margarine; 1 1/2 c Flour; 3/4 c Water; 2 Beaten eggs; 1/2 ts Salt; 1 Chicken bouillon cube; 3 tb Butter; 1 tb Chopped parsley; 1/4 c Parmesan cheese

Regeneration means that one has been born again or born from above (Jn. 3:3, 5, 7, 8). The new birth is the work of God, so that all those who are born again are “born of the Spirit” (Jn. 3:8). Or, as 1 Pet 1:3 says, it is God who “caused us to be born again to a living hope” (1 Pet 1:3). The means God uses to grant such new life is the gospel, for believers “have been born again, not of perishable seed but of imperishable, through the living and abiding word of God” (1 Pet. 1:23; cf. Jas. 1:18). Regeneration or being born again is a supernatural birth. Just as we cannot do anything to be born physically – it just happens to us! – so too we cannot do anything to cause our spiritual rebirth.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Poultry	6	Servings

INGREDIENTS

2	lb	(about three) chicken breasts split; boned, skinned
1/3	c	Flour
1/4	ts	Salt
1/8	ts	Pepper
2		Beaten eggs
2	tb	Water
1/2	c	Dry breadcrumbs
1/3	c	Parmesan cheese
1/3	c	Margarine
1 1/2	c	Flour
3/4	c	Water
2		Beaten eggs
1/2	ts	Salt
1		Chicken bouillon cube
3	tb	Butter
1	tb	Chopped parsley
1/4	c	Parmesan cheese

INSTRUCTIONS

SPAETZLE
From:    Patricia Moore <PCPJMOOR@IHC.COM>
Date:    Sun, 11 Aug 1996 08:27:31 -0700
Flatten chicken to 1/8 inch thickness.  Combine flour and seasonings; coat
chicken.  Dip in combined agg and water, coat with combined crumbs and
cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until
done, turning once. Serve with lemon.
SPAETZLE: Combine flour, water, eggs and salt, beat until smooth.  Add
bouillon to 6 cups boiling water.  Using a spatula press 1/2 of the batter
through large holed colander into boiling bouillon.  Cook until spaetzle
float to the top, remove with slotted spoon. Repeat with remaining batter.
Toss with butter and parsley. Add cheese and toss. Enjoy!
EAT-L Digest 10 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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