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Breaded Veal Cutlet (Weinerschnitzel)



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Breaded Veal Cutlet (Weinerschnitzel)

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Cut 2 pounds of veal steak, cut 1/2 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.


Ingredients:

2 lb Veal steak
Salt & pepper
Crackers, crushed
*or:
Bread crumbs
1 Egg, beaten
Lemon juice
Egg, fried

Serves:

1 Servings
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