Sprinkle cutlets with salt and pepper. Melt margarine in large skillet. Brown cutlets in margarine. Add chives, parsley, and wine. Cover; simmer 20—25 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.

Spatzie: 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.