Schnitzel with Noodles

• 4 slices veal scaloppine (thin veal cutlet)
• Salt and freshly ground pepper
• 1/4 cup flour
• 1 lg. egg, beaten with
• 1 tbsp. water
• 1-1/2 cup cracker meal
• 4 tbsp. butter, plus more if needed
• 4 tbsp. butter
• 1/2 cup finely chopped parsley
• 12 oz. thin egg noodles, freshly cooked and drained

1. Sprinkle veal with salt and pepper.
2. Place flour on a large plate and egg mixture in a shallow bowl.
3. Place cracker meal on a large plate.
4. Dredge each veal slice in flour.
5. Dip in egg mixture and then dredge in cracker meal.
6. Heat butter in a large heavy skillet.
7. Saute the veal on one side.
8. If the skillet is not large enough to hold the veal in one layer, this procedure will need to be repeated.
9. When the veal is browned on one side, turn and cook on the other side.
10. Total cooking time for each slice is about five minutes, depending on the thickness of the meat.
11. If necessary, add more butter to the skillet until all veal is cooked.
12. Toss the freshly cooked and drained noodles with salt, pepper, butter and parsley.
13. Immediately serve the schnitzel with the noodles on the side.

veal scaloppine, salt, flour, egg, water, meal, butter, butter, parsley, thin egg noodles

Taken from www.foodgeeks.com/recipes/17785 (may not work)