Breaded Veal Cutletmeats, penndutch 2 lb veal steak 1 single salt & pepper 1 single crackers, crushed 1 single *or: 1 single bread crumbs 1 each egg, beaten 1 single lemon juice 1 single 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. |
