In a mixing bowl, combine the flour and salt for the spaetzle, mixing well.
Create a well in the center and add the eggs and the sparkling water.
Whisk the eggs, gradually incorporating the flour until the mixture resembles a thick pancake batter.
Cover the spaetzle dough and let it rest for at least 15 minutes.
Set up your breading station for the Milanese with separate bowls for the flour, eggs, and breadcrumbs.
Season the flour with salt to taste.
Dredge each Milanese in the flour, shaking off the excess, then dip it in the whisked eggs and coat generously with breadcrumbs.
Set aside and repeat for the remaining Milanese.
In another bowl, add the ice and water to make an ice bath.
Fill the Royal Prestige® MultiPan with the remaining water.
Cover with the lid, open the Whistle Knob, turn the heat to high, and wait for it to whistle.
Remove the lid and lower the heat to medium.
Using the strainer, place some spaetzle dough inside and scrape it through the holes into the boiling water.
Boil until the spaetzle rises to the top, remove with a slotted spoon and transfer to an ice bath.
Repeat in batches, straining the spaetzle from the ice bath when done.
To cook the Milanese, heat oil in the MultiPan over medium-high heat for about 2 minutes or until shimmering.
Carefully add one Milanese and cook it for about 3 minutes on each side until golden brown. Adjust the heat as needed to prevent burning.
Transfer to a plate lined with paper towels to absorb excess oil. Repeat with the remaining Milanese and keep them warm.
To cook the spaetzle, place the Royal Prestige® Smart Temp in the MultiPan and preheat over medium-high heat. When the Royal Prestige® logo appears at the top of the Smart Temp, carefully remove it by the handle.
Add the butter. Once melted and golden brown, add the spaetzle and sauté until lightly browned. Season with salt and pepper to taste, then transfer to a plate.
For the Aji Amarillo Mushroom Cream Sauce: place the Smart Temp in the MultiPan and preheat over medium-high heat. When the Royal Prestige® logo appears at the top of the Smart Temp, carefully remove it by the handle.
Add the olive oil and sauté the mushrooms for 5 minutes until browned.
Add the onions, garlic, and bell peppers, sautéing until the onions are translucent.
Increase the heat to high, pour in the chicken stock, and bring to a boil.
Lower the heat to medium, stir in the heavy cream and aji amarillo paste, and mix in the butter. Season with salt to taste and cook until the sauce thickens slightly.
Serve the Milanese with spaetzle on the side, spoon the aji amarillo mushroom cream sauce over the top, and garnish with cilantro or parsley.
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