Austrian Wiener Schnitzel with Roquefort Sauce and Spaetzle Using a Different Breading Technique

Method

1. Season the veal cutlet with salt and pepper.
2. Soak the veal cutlet in cold water for 10 minutes, then pat dry.
3. In a bowl, mix 1/2 cup flour with 1 teaspoon paprika and 1 teaspoon garlic powder.
4. Dredge the cutlet in the seasoned flour mixture, shaking off excess.
5. In a separate bowl, beat the eggs with 1 tablespoon milk.
6. Dip the cutlet in the egg mixture, then coat with breadcrumbs.
7. Heat butter in a skillet over medium-high heat and cook the cutlet until golden brown and cooked through.
8. In a separate saucepan, heat heavy cream and stir in crumbled roquefort cheese until melted and smooth.
9. Serve the schnitzel with spaetzle and drizzle with roquefort sauce.
10. Pair with a cold beer.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.