Breaded Veal Cutlet

A straightforward Pennsylvania Dutch veal cutlet done the old way: seasoned, double-dipped in cracker crumbs and beaten egg, then pan-fried until the crust turns golden and crisp. A squeeze of lemon juice right out of the pan and a fried egg on top of each portion.

The double breading is what sets this apart from a single-coat schnitzel. Crumbs, then egg, then crumbs again. That second layer builds a thicker, crunchier shell that stays put during frying instead of sliding off the meat.

Letting the breaded cutlets rest for a few minutes before they hit the pan is a small step that makes a big difference. It gives the egg time to glue the crumbs in place so the coating fries as one solid crust.

Pro Tips

• Pound the veal to an even ½-inch thickness before breading. Uneven pieces cook unevenly, leaving thin spots overdone and thick spots raw in the middle.
• Use a mix of fine cracker crumbs and breadcrumbs if you want. Saltine crumbs fry up especially crispy.
• Fry in a generous amount of oil or butter over medium heat. Too high and the crumbs burn before the veal cooks through.
• The fried egg garnish isn’t just presentation. The runny yolk acts as a rich, built-in sauce when you cut into it.

Variations

• Use pork loin pounded thin if veal isn’t available. Same technique, slightly longer cooking time.
• Top with capers and anchovy butter for a classic Wiener schnitzel Holstein presentation.
• Serve alongside buttered egg noodles and a simple cucumber salad for a full Pennsylvania Dutch spread.