Title: Breaded Veal Cutlet (Weinerschnitzel)
Categories: Penn Veal
Yield: 1 Servings
| 2 | lb | Veal 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.