No. 866 — Veal Schnitzel
English historical translation of Molokhovets recipe No. 866 from the 1901 Russian cookbook, retaining original methods and measures.
Cut 3 Russian pounds of raw veal from the kidney-end section into small, elongated slices as for Schnellklops. Beat lightly with a cleaver and season with salt and pepper.
Dredge in flour, then dip into beaten eggs and sifted breadcrumbs.
Melt a spoonful of butter, add shredded onion and brown it lightly. Add the veal slices and fry on both sides until cooked, first over high and then over low heat.
Transfer to a dish, arrange peeled lemon slices on top and garnish with fried potatoes or fried mushrooms from Nos. 716 and 717.
To provide
3 Russian pounds of veal and 1 onion Salt, pepper and ½ lemon | 2 eggs and breadcrumbs; 12–16 potatoes |