Recipe - Breaded Veal Cutlet (Weinerschnitzel)

2 pound Veal steak
Salt & pepper
Crackers, crushed
*or:
Bread crumbs
1 Egg, beaten
Lemon juice
Egg, fried

Cut 2 pounds of veal steak, cut One half 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