Breaded Veal Cutlet (WeinerSchnitzel)

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Title: Breaded Veal Cutlet (WeinerSchnitzel)
Categories: Penndutch, Veal
Yield: 1 servings

2 lb Veal steak
Salt & 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 & 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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