A traditional Viennese staple typically made with veal; however, pork or turkey can also be used.
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Ingredients:
4 veal cutlets (pork or turkey), thinly sliced
2 eggs
Salt, black pepper
Bread crumbs
Flour
Directions:
Pound the meat until very thin and then season with salt and pepper. Then coat with flour, dip in the beaten eggs and finally coat with bread crumbs. Fry in a hot pan until golden.
Servings: Serves four.
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