Side Pannel
Breaded Veal Cutlet (Weinerschnitzel)
Breaded Veal Cutlet (Weinerschnitzel)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 2 lb Veal steak
- Salt & pepper
- Crackers, crushed
- *or:
- Bread crumbs
- 1 Egg, beaten
- Lemon juice
- Egg, fried
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.
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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