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
Serves 6 People
Submitted by Jun 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min