Schnitzel With Spaetzle Noodles

Season veal or chicken with salt and pepper. Place flour in one shallow bowl, egg in another, and breadcrumbs in a third shallow dish. Dredge each cutlet in flour, turning to coat, and shaking off excess flour. Then dip in egg, and dredge in breadcrumb mixture.

Heat butter and oil in a large heavy skillet. Saute cutlets for 3-4 minutes per side, until lightly browned and just cooked through. Serve immediately alongside freshly cooked noodles, garnished with lemon slices and fresh parsley, if desired.

Spaetzle Noodles: Combine all ingredients in a large bowl. Cover and refrigerate for at least one hour.

Bring a large pot of salted water to boil. Set a large colander over pot. Pour half of batter into colander and use spatula to press it through holes into boiling water. Boil for 2-3 minutes and use slotted spoon to remove spaetzle to another colander. Continue cooking remaining spaetzle in the same way.

Melt butter in large heavy pan over medium high heat until it begins to turn golden brown. Add freshly cooked spaetzle noodles, season to taste with salt and pepper, and when warmed through, toss with parsley. Serve immediately.