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Title: Breaded Veal Cutlet (Weinerschnitzel)
Categories: Penn Veal
Yield: 1 Servings

2lbVeal steak
  Crackers, crushed
  Bread crumbs
  Lemon juice
  Salt & pepper
  *or:
1 Egg, beaten
  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.

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