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“This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of the new pastor and his wife. Origin: Austria”
READY IN:
30mins
SERVES:
4-6
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs veal cutlets, 1/2-inch thick
  • 1 cup flour
  • 2 eggs, beaten
  • salt and pepper
  • breadcrumbs, crushed fine
  • cooking oil
  • parsley
  • lemon wedge

Directions

  1. Cut veal into pieces, removing all fat and veins. Pound the pieces to tenderize, using a wooden mallet or the edge of a plastic saucer. Dip each piece of meat first in seasoned flour, then in beaten egg. Pound in the bread crumbs well. Set breaded pieces aside on waxed paper. Put 1/3" oil in large skillet over medium heat. Fry each cutlet 10 minutes to a side, turning once. Pan may be covered for softer cutlet. If cooking large batches, put finished meat on paper towels in a baking dish in a 250* oven. Serve on platter with parsley and lemon wedge garnish. For a typical Viennese dinner serve with home fried potatoes, cucumber salad, and creamed pureed spinach.

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