Breaded veal cutlet ( weinerschnitzel )
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Veal steak |
| Salt & pepper | ||
| Crackers, crushed | ||
| *OR: | ||
| Bread crumbs | ||
| 1 | Egg, beaten | |
| Lemon juice | ||
| Egg, fried | ||
Cut 2 pounds of veal steak, cut ½ inch thick, in pieces for serving.
Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes then fry on both sides. Sprinkle with lemon juice and garnish with a fried egg per portion.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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