It’s much more than another sausage! This Austrian national dish is made by pounding veal thin, then breading and frying until crisp. Enjoy today’s recipe!
- 4 veal cutlets, 6 oz. each
- 2 eggs
- 1 cup bread crumbs
- ½ cup flour
- Salt and freshly ground pepper to taste
- ½ cup vegetable oil for frying
Season the veal cutlets with salt and pepper. Dip first in flour, then in egg wash, and finally in breadcrumbs. Press bread crumbs lightly on the meat. Deep fry in vegetable oil until golden brown. Place on paper towels to drain. Serve with potatoes and creamed green peas with carrots. Garnish with parsley, lemon and capers.
Makes 4 servings.
Ready to plan your river cruise?
If so, Easy Breezy Journeys is here to make it easy for you! Just click HERE to answer a few quick questions and we’ll get started!
See the original recipe posted by AmaWaterways by clicking here.