Weiner Schnitzel with Spaetzle

WEINER SCHNITZEL WITH SPAETZLE

1 1/2 lbs. veal scallops 1/4 tsp. salt 2 eggs, beaten 1 c. butter 1 lemon, thinly sliced Spaetzle 2 eggs, beaten 1 1/2 c. all purpose flour 1/8 tsp. nutmeg 1 c. all purpose flour 1/8 tsp. pepper 1 c. dried bread crumbs 1/4 c. lemon juice 1/2 c. milk 1/4 tsp. salt 2 tbsp. butter

Pound scallops gently to an even 1/8 inch thickness.

Combine flour, salt and pepper; dip scallops in flour, then eggs and bread crumbs. Melt butter in large skillet until very hot; fry scallops, a few at a time, until golden brown. Remove scallops to a heated platter. Add lemon juice to pan drippings; cool for 2 to 3 minutes. Pour over scallops and garnish with lemon slices.

Spaetzle directions: combine eggs and milk; stir in flour, salt and nutmeg. beating until smooth. Drop dough by teaspoons into nutmeg, beating until smooth. Drop dough by teaspoons into boiling water (or pass dough through colander); boil for 2 to 3 minutes. Drain and toss with butter or melt butter in skillet and gently fry spaetzle until brown, about 3 to 4 minutes.

When I was a little girl, my mom had a good friend named Greta, who would make this for us. I've never tried it on my own, though. I might.

Enjoy.

Contributed by :

 * World Recipes Y-Group