Directions:

1. Spaetzle: In a bowl mix together eggs, milk, water, first listed salt, white pepper and nutmeg. Slowly mix in flour just until smooth, do not over mix. In a colander over rapidly boiling water work batter through colander holes using a spatula. Allow spaetzle to cook for one minute. Remove from boiling water with skimmer and place into an ice bath to cool quickly. Heat butter in sauté pan and sauté spaetzle for 1-2 minutes, until heated through. Season with second listed salt and black pepper. Remove from heat and toss with fresh parsley.
2. Basic Breading: Combine flour, salt, and white pepper for seasoned flour. Mix well. Combine eggs and water. Beat lightly for egg wash. Place in a 4 inch deep pan. Seasoned flour. Dredge item, shake off excess. Egg wash. Dip item, drain off excess. Bread crumb. Roll item in crumbs, press to evenly coat. Romano cheese. Top item with romano cheese. Deep fry at 350 degrees for 2 to 3 minutes until golden brown.
3. Mushroom Sherry Sauce: In a saucepan, heat oil over medium heat, add shallots and garlic, sauté until tender and translucent. Add mushrooms, sauté for 2 minutes until soft and tender. Add sherry wine vinegar to deglaze pan. Cook until liquid is reduced by half. Stir in sugar and demi glaze sauce. Reduce heat to low. Reduce by half.
4. For Service: Place 1/2 cup spaetzle in center of plate, place 1 cutlet on top of spaetzle, pour 1/4 cup sherry mushroom sauce on  top of cutlet. Garnish with 1 tablespoon chopped parsley.