Mix dry ingredients together first. Then add remaining ingredients and mix well. It should resemble a thick pancake batter.
Bring a large pot of water to a boil with a touch of salt. Using a Spaetzle maker or colander, drip the batter over the boiling water. Cook for 5 minutes or until cooked through. Do this in 2-3 small batches.
Put the cooked spaetzle into an ice bath and cool. Once cooled, drain the ice bath.
To reheat, put a sauté pan on the burner and heat on medium-high. Add 2 tablespoons butter, once melted add spaetzle and sauté until spaetzle is golden brown. *Spaetzle can be served hot, straight out of the boiling water, but this extra step of sauteing the spaetzle creates a lovely texture.
For the Trout Schitzel Recipe:
Prepare 3 pans, one with flour, one with egg wash, and one with breadcrumbs and salt. Bread the trout fillets. Standard breading procedure is to dip in flour, then egg wash, then breadcrumbs.
Once the trout fillets have been breaded, place in the refrigerator for 10 minutes before cooking. This helps keep the breading from falling apart.
Heat a large skillet over medium heat. Add 2 tablespoons butter to the pan. Once melted, pan fry the filets on both sides for 3-5 minutes or until golden brown and delicious. Don't overcrowd the skillet. Repeat with remaining fillets. Keep warm.
For the Mustard Caper Cream Sauce:
Sauté shallots in a pan on medium-low heat until translucent. Add white wine. Reduce until almost dry. Add Cream and reduce by half. Add remaining ingredients and season with salt and pepper. Serve the Schnitzel and Spaetzle warm, covered in cream sauce.