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