Beef Schnitzel with Spaetzle

Cooking:

1. To prepare spaetzle, combine 2 cups flour, 2 teaspoons salt and nutmeg in a large bowl. Add 4 eggs and milk, stir 3 minutes or until dough is combined, thick and smooth. Rest dough 5 to 10 minutes. Meanwhile, bring salted water to a boil over high heat; reduce heat to a simmer. Place dough in spaetzle press or colander. Press dough (or use a spatula to push through colander) into water. Stir gently; cook 2 to 3 minutes or until tender but firm. Remove with slotted spoon and place in bowl of ice water. Set aside. 

   Cook's Tip: Cook spaetzle in batches to prevent overcrowding the pan.

2. For breading, combine remaining 1 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in large shallow dish. Whisk together remaining 2 eggs and water together in second large shallow dish until blended. Combine breadcrumbs, remaining 1/2 teaspoon salt and garlic powder in third large shallow dish. 

3. Press steaks firmly into flour mixture to coat both sides, then dip into egg mixture and breadcrumb mixture to coat. Set aside.

4. Heat half of oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 to 7 minutes for medium rare (145°) to medium (160°F) doneness, turning once. (Do not overcook.) Remove steaks; keep warm. Repeat with remaining oil and steaks.

5. To prepare Warm Tangy Slaw, wipe skillet with paper towels and heat over medium-high heat. Add bacon; cook 3 to 4 minutes or until crispy. Add coleslaw mix and butter; cook 2 to 3 minutes or until lightly browned. Season to taste with salt and pepper.

6. Add reserved spaetzle; cook 4 to 5 minutes or until lightly toasted. Stir in vinegar and mustard. Serve schnitzel with slaw and spaetzle.