Recipe: Breaded Veal Cutlet (WeinerSchnitzel) (Pennsylvania Dutch Cook Book, 1936)
Main Dishes - Beef and Other MeatsBREADED VEAL CUTLET (WEINERSCHNITZEL)
2 lb veal steak
salt and 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 and 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 by F. Gregory Hartswick, Culinary Arts Press, 1936
2 lb veal steak
salt and 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 and 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 by F. Gregory Hartswick, Culinary Arts Press, 1936
MsgID: 3140116
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipe Swap - 7-23-06
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipe Swap - 7-23-06
Board: Daily Recipe Swap at Recipelink.com
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| 3 | Recipe: Breaded Veal Cutlet (WeinerSchnitzel) (Pennsylvania Dutch Cook Book, 1936) |
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