Breaded Veal Cutlets (Weiner Schnitzel)

Breaded Veal Cutlets (Weiner Schnitzel)

Breaded Veal Cutlets (Weiner Schnitzel)

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.

Pennsylvania Dutch Cooking: A Mennonite Community Cookbook
Over 1000 mouth-watering Pennsylvania Dutch style recipes, revised for today's kitchen.



You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
More Pennsylvania Dutch Favorites

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