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Breaded Veal Cutlets (Weiner Schnitzel)

Guest Author - Sandy Moyer

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.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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