1 1/2 pounds of veal scallops 1/4 teaspoon of salt 2 eggs, beaten 1 cup of butter 1 lemon, thinly sliced Spaetzle 2 eggs, beaten 1 1/2 cups of all purpose flour 1/8 teaspoon of nutmeg 1 cup of all purpose flour 1/8 teaspoon of pepper 1 cup of dried bread crumbs 1/4 cup of lemon juice 1/2 cup of milk 1/4 teaspoon of salt 2 tablespoons of 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.
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