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Catholic Recipe: Veal Cutlet with Fried Eggs

    INGREDIENTS

  • 4 veal cutlets (6 ounces each)
  • 1/4 cup flour
  • 1 teaspoon salt
  • dash pepper
  • 1 egg
  • 1 cup fine dry bread crumbs
  • 1/4 cup butter or margarine
  • 4 fried eggs (see directions)
  • 4 anchovy fillets
  • 1 dill pickle, sliced lengthwise
  • Details

  • Serves: 4
  • Prep Time: 35 minutes
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Austria

Also Called: Wiener Schnitzel Holstein

This is a traditional Austrian dish, easy to make, and suitable for dinner or a hearty breakfast.

DIRECTIONS

Have meat dealer flatten veal cutlets, or pound them with a wooden mallet until very thin. Combine flour, salt, and pepper. Dip meat in flour mixture. Put egg in flat dish; beat slightly. Dip meat in egg, then in bread crumbs to coat well. Heat butter or margarine in large skillet; fry meat over medium heat until golden brown and tender, turning to brown on both sides. Place cutlets on heated platter, each topped with 1 fried egg. Garnish with anchovies and pickle slices. Makes 4 servings.

Fried Eggs: Melt 2 tablespoons butter or margarine in medium-sized skillet over moderate heat. Slip 4 eggs into skillet, one at a time; add 1 teaspoon water; cover; cook 2 to 3 minutes or until whites are firm but still tender.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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