Breaded veal cutlets, or Weiner Schnitzel, is a Pennsylvania Dutch favorite. Weiner Schnitzel is sometimes served with a fried egg on top. This is how Weiner Schnitzel is served in Germany, but that's not really a Pennsylvania Dutch tradition.

• 2 lbs. veal cutlets
• 1 lg. egg, beaten
• 1/2 cup milk
• 1/2 cup flour
• 1 cup bread crumbs
• salt and pepper to taste.

Preparation -
Mix egg and milk together. Stir salt and pepper into bread crumbs. Dip veal pieces in egg & milk mixture, then in flour, then in egg & milk mixture again, then in bread crumbs. Lay breaded cutlets on a wax paper lined plate. Refrigerate for about 15 minutes before frying. Add about 1/4 cup crisco or vegetable oil to frying pan. Fry breaded cutlets over medium high heat about 5 to 7 minutes per side or until golden brown on both sides.