Catholic Recipe: Veal Cutlet with Fried Eggs
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
