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Viennese Veal Cutlets

  • 6 veal cutlets, 3/4" thick
  • Salt and pepper
  • 2 eggs, slightly beaten
  • Flour
  • 4 tablespoons butter
  • Juice of 1/4 lemon
  • 1/2 cup water
  • 6 eggs
Sprinkle veal cutlets with pepper and salt. Dip each one into beaten egg, then in flour; saute in the butter until nicely browned; delicately sprinkle with lemon juice. When meat is tender, remove to a hot platter; add the water to the butter in frying pan, season to taste, bring to the boiling point and pour atop the cutlets. Fry the eggs in a little butter, place one on each cutlet.

Serves 6 People
Submitted by Cassyjean - Torrington, CT Jun 3, 2009
15 min 30 min 45 min
Recipe Rascal