I love veal scallopini served with almost any pan sauce, but my favorite is piccata. Whenever the wife and I eat at high-end restaurants, I usually order the veal picatta as a way to gauge the quality of the kitchen. But more times than not, I prefer my own version to the restaurant’s.
Sometimes I find myself in the mood for some good old-fashioned, unhealthy comfort food, Brady Bunch style. I didn’t have enough vegetables to make Alice’s famous meatloaf, so I decided to make some big meatballs, flatten them into patties, and fry them. And since I abhor the solid ketchup “crust” that people put on meatloaf, I decided to make a pan sauce instead.
This weekend, my wife and I decided to make some German-style food. I was craving some veal and she wanted to make her grandmother’s spaetzle (German dumplings). To make spaetzle, you mix 2 cups all-purpose flour with 1/2 teaspoon salt. In a separate bowl, beat two eggs with 3/4 cup milk. Slowly drizzle the egg/milk mixture into the four and stir until you have a smooth batter:
Next bring a pot of salted water to a boil. This is where it gets a little complicated – and messy.
