Breaded Veal Cutlets
Origin: Vienna, Austria
Source: Anonymous, 1920
Ingredients
- veal cutlets
- salt
- flour
- egg
- oil
- lemon juice
Instructions
- Slice the veal into very thin cutlets. Season with salt. Dredge each cutlet in flour, then dip in beaten egg, coating evenly. Heat the oil until very hot. Fry the breaded cutlets until golden. Serve with lemon juice.