Breaded Veal Cutlet (weinerschnitzel)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Meats, Penndutch | 1 | Servings |
INGREDIENTS
| 2 | lb | Veal steak |
| Salt & pepper | ||
| Crackers, crushed | ||
| *or: | ||
| Bread crumbs | ||
| 1 | Egg, beaten | |
| Lemon juice | ||
| Egg, fried |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 69
Total Fat: 7.7g
Cholesterol: 186mg
Sodium: 205.2mg
Potassium: 167.7mg
Carbohydrates: 25.9g
Fiber: <1g
Sugar: 10.4g
Protein: 8.4g