Veal Cutlet or Schnitzel a la Holstein

Ingredients

• 2 % lbs. of veal from the leg
• 2 eggs
• 1 tbsp. ol capers
• 1 small pickle
• 6 sardines
• 6 slices or six-eighths of a lemon
• % lb. of butter
• % tbsp. of flour
• 4 hard boiled eggs
• 2 tbsps. of pickled beets, chopped
• % tsp. of meat extract
• 1 tbsp. of onions
• % cup of water

Method

1. 1

   Cut veal into 0.5 inch thick slices, sprinkle with salt and paprika, dip in beaten egg.

2. 2

   Fry in heated butter until brown.

3. 3

   Make gravy with flour, water, and meat extract.

4. 4

   Garnish with chopped hard boiled eggs, sardines, beets, onions, and lemon slices.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 24. The excerpt below is the record exactly as published.

EAL CUTLET OR SCHNITZEL A LA * HOLSTEIN. Quantity for 6 Persons. 2 % lbs. of veal from the leg 1 tbsp. ol capers 2 eggs 1 small pickle Salt 6 sardines 1 pinch of paprika 6 slices or six-eighths of a lemon % lb. of butter % tbsp. of flour. 4 hard boiled eggs % cup of water 2 tbsps. of pickled beets, chopped % tsp. of meat extract 1 tbsp. of onions

Cook this with the app: pantry check, scaling, and the assistant.