This recipe is from Chef Gunter Preuss of Broussard's Restaurant
in New Orleans. It is a traditional holiday dish enjoyed each year
by the German community in South Lousiana.
- 6 (4-ounce) slices of veal top round
- 2 tbsps lemon juice
- 1 cup flour
- 3 eggs, beaten
- 1 cup breadcrumbs
- 4 tbsps margarine
- salt and white pepper to taste
Pound veal slices until thin and season with salt and white pepper.
Sprinkle lightly with lemon juice. Dredge seasoned veal rounds in
flour, dip in egg wash and dredge in breadcrumbs. In a cast iron
skillet, heat margarine over medium-high heat. Add veal rounds and
sauté on both sides until golden brown. Arrange on warm dinner
plates and serve.