Weiner Schnitzel with Spaetzle

Description

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

Ingredients

• 1½ lbs veal scallops
• ¼ tsp salt
• 2 eggs, Beaten
• 1 cup butter
• 1 lemon, thinly sliced

Spaetzle

• 2 eggs, beaten
• 1½ cup all purpose flour
• ⅛ tsp nutmeg
• 1 cup all purpose flour
• ⅛ tsp pepper
• 1 cup dried breadcrumbs
• ¼ cup lemon juice
• ½ cup milk
• ¼ tsp. salt
• 2 tbsp butter

Directions

1. Pound veal gently to an even ⅛ inch thickness.
2. Combine flour, salt and pepper
3. Dip veal scallops in flour, then eggs and bread crumbs.
4. Melt butter in large skillet until very hot; fry veal scallops, a few at a time, until golden brown.
5. Remove veal scallops to a heated platter.
6. Add lemon juice to pan drippings; Cool for 2 to 3 minutes. oour over veal scallops and garnish with lemon slices.

Spaetzle

1. Combine eggs and milk; Stir in flour, salt and nutmeg. Beating until smooth.
2. Drop dough by teaspoons into nutmeg, beating until smooth.
3. Drop dough by teaspoons into boiling water (or pass dough through colander);
4. Boil for 2 to 3 minutes.
5. Drain and toss with butter or melt butter in skillet and gently fry spaetzle until brown, about 3 to 4 minutes.