Weiner Schnitzel With Spaetzle Recipe

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

1. Lb.
2. scallops gently to an even 1/8 inch thickness.
3. Combine flour, salt and pepper; dip scallops in flour, then Large eggs and bread crumbs.
4. Heat butter in large skillet till very warm; fry scallops, a few at a time, till golden.
5. Remove scallops to a heated platter.
6. Add in lemon juice to pan drippings; cold for 2 to 3 min.
7. Pour over scallops and garnish with lemon slices.
8. Spaetzle directions: combine Large eggs and lowfat milk; stir in flour, salt and nutmeg.
9. beating till smooth.
10. Drop dough by tsp.
11. into nutmeg, beating till smooth.
12. Drop dough by tsp.
13. into boiling water (or possibly pass dough through colander); boil for 2 to 3 min.
14. Drain and toss with butter or possibly heat butter in skillet and gently fry spaetzle till brown, about 3 to 4 min.

veal scallops, salt, eggs, butter, lemon, spaetzle, eggs, flour, nutmeg, flour, pepper, bread crumbs, lemon juice, milk, salt, butter

Taken from cookeatshare.com/recipes/weiner-schnitzel-with-spaetzle-18458 (may not work)