1 thin veal cutlet 1 teaspoon drippings 1 teaspoon chopped onion 1 teaspoon chopped parsley 1/2 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper Trim edge of cutlet and spread on board or platter. Fry onion in drippings until tender; add parsley and bread crumbs mixed with enough water to hold
1. In a shallow soup plate, beat the egg very well. In a second soup plate mix the flour, salt, and pepper. Put the bread crumbs in a third soup plate. Line up the bowls in this order: flour, egg, and crumbs.
"German cooking is not just Brats and Kraut! This is a delicious, regional dish from the area of Germany that borders Belgium. I'm German and it's one of my family's favorites. Serve with fresh baguette and a salad with vinaigrette."
Cut meat into serving size pieces and beat with a meat tenderize until thin. Put the egg and milk in a shallow bowl and beat. Heat enough oil to lightly cover bottom of pan. Mix the cracker crumbs, parsley, cheese and spices in a separate shallow bowl. Dip the veal into the egg mixture, then in the
Instructions Preheat oven to 375 degrees F. In a large bowl, combine bread crumbs and Parmesan cheese. Dip veal into egg, then into bread crumb mixture. In a large skillet, brown veal thoroughly on both sides in oil. Drain on paper towels. Pour 1/2 cup sauce in a shallow baking pan. Place cutlets in