Ingredients
2 pounds veal cutlets
1 cup flour
10 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1 1/2 sticks butter
Preparation
Pound the veal cutlets. Dredge in flour. In a shallow dish, beat 4 eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs. Heat butter in a heavy skillet over medium heat. Fry veal until golden brown. In separate pan, fry the eggs. Top each serving with 1 fried egg. Serve with spaetzel and brown gravy.
