Breaded Veal Cutlet (Weinerschnitzel)

Title:
Breaded Veal Cutlet (Weinerschnitzel)

Yield:
1 Servings

Categories:
Penndutch,
Meats




Ingredients:





     2 lb Veal steak


          Salt & pepper


          Crackers, crushed


          *or:


          Bread crumbs


     1    Egg, beaten


          Lemon juice


          Egg, fried






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini