Breaded Veal Cutlets – To make Holsteiner Schnitzel top each cutlet with a fried egg.
2 pounds veal steak, sliced 1/4″ thick
1 cup or so of lemon juice
2 tablespoons water
salt and pepper
1/4 cup all-purpose flour
1 cup fine breadcrumbs
1-1/2 cup vegetable shortening
Marinade the cutlets in lemon juice for an hour.
Beat the eggs with the water and place in a shallow bowl.
Combine flour, salt and pepper, place in a second shallow bowl.
Place breadcrumbs in a third shallow bowl.
Dip cutlets first into flour mixture, then into the egg mixture, and finally into the breadcrumbs.
Heat shortening in a heavy skillet.
Add cutlets and cook over medium heat for 3 to 4 minutes until golden brown.