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Vienna Veal-Schnitzel
From The art of German cooking and baking, 1922
Serves 4
Fry eggs separately and place on each cutlet.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
VIENNA VEAL-SCHNITZEL, (VEAL CUTLETS). Quantity for 6 Persons. 2 % lbs. of veal from the leg Juice of % lemon Salt, pepper % lb. of butter 2 eggs 6 eggs Flour
Cook this with the app: pantry check, scaling, and the assistant.