Breaded veal cutlet ( weinerschnitzel )

Yield: 1 servings

Measure Ingredient
2 pounds Veal steak
\N \N Salt & pepper
\N \N Crackers, crushed
\N \N *OR:
\N \N Bread crumbs
1 \N Egg, beaten
\N \N Lemon juice
\N \N 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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