Breaded veal cutlet ( weinerschnitzel )

Yield: 1 servings

Measure Ingredient
2 pounds Veal steak
Salt & pepper
Crackers, crushed
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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