Weiner Schnitzel w/Spaetzle

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.