MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Breaded Veal Cutlet (WeinerSchnitzel)
  Categories: Penndutch, Veal
       Yield: 1 servings
       2 lb Veal steak
            Salt & pepper
            Crackers, crushed
            Bread crumbs
       1    Egg, beaten
            Lemon juice
            Egg, fried
   Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving.
   Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in
   beaten egg, then again in crumbs. Let stand a few minutes then fry on
   both sides. Sprinkle with lemon juice and garnish with a fried egg
   per portion.
   Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
   Arts Press, 1936.