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 AndGarnish 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 ByTeaspoons 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