Combine these two recipes together. Over stock pot 3/4 full of boiling water, push dough through a spaetzle maker or colander with medium sized holes. Allow strands of dough to drop into boiling water. Dumplings will be ready about 3-4 minutes. Scoop out with strainer into melted butter. Sauteé with handful of green onions. Salt and pepper to taste.
Pound chicken until 1/4 thick. Bread by combination: flour, egg wash, and breadcrumbs. Sauteé in butter until golden brown, making sure chicken is thoroughly cooked. Serve with spaetzle.