Sprinkle cutlets with salt and pepper. Melt margarine
in large skillet. Brown cutlets in margarine. Add chives,
parsley, and wine. Cover; simmer 2025 minutes.
Remove cutlets; keep warm. Blend in flour. Cook, stirring
constantly, until slightly thickened. Stir in sour cream;
heat thoroughly; pour over veal. Serve with dumplings
(spatzie) or noodles. Serves 4.
Combine 2 eggs, slightly beaten, with I cup water, I
tsp. salt, and 3 cups flour. Beat until dough is thick
and smooth. Add more flour if necessary. In a large
saucepan, bring 2-3 quarts of salted water to a boil.
Place 1/3 of the dough on a small, wet chopping board.
With a sharp knife, cut thin strips (3/4 by 1-1/2 in.)
one at a time, slipping offboard directly into boiling
water. Repeat until all dough is used. Do not crowd
in water. Dumplings are done when they float. Remove
from water; rinse with hot water and keep warm. Serve
with meat and gravy.