VEAL CUTLETS WITH FRIED EGGS
(WIENER SCHNITZEL HOLSTEIN)
Source: The Cook's Blessings by Demetria Taylor, 1965
Servings: 4

This is a traditional Austrian dish, easy to make, and suitable for dinner or a hearty breakfast.

4 veal cutlets (6 ounces each)
1/4 cup flour
1 teaspoon salt
dash pepper
1 egg
1 cup fine dry bread crumbs
1/4 cup butter or margarine
TO SERVE:
4 fried eggs (recipe follows)
4 anchovy fillets
1 dill pickle, sliced lengthwise

Have meat dealer flatten veal cutlets, or pound them with a wooden mallet until very thin.

Combine flour, salt, and pepper. Put egg in flat dish; beat slightly.

Dip meat in flour mixture. Dip meat in egg, then in bread crumbs to coat well.

Heat butter or margarine in large skillet; fry meat over medium heat until golden brown and tender, turning to brown on both sides.

Place cutlets on heated platter, each topped with 1 fried egg. Garnish with anchovies and pickle slices.

FRIED EGGS:
Melt 2 tablespoons butter or margarine in medium-sized skillet over moderate heat. Slip 4 eggs into skillet, one at a time; add 1 teaspoon water; cover; cook 2 to 3 minutes or until whites are firm but still tender.