Directions: |
Directions:Season meat with one-half of salt, pepper and Ac'cent. Press both sides of cutlets in crumbs. Then pound them with wooden masher or edge of thick saucer. Beat eggs slightly, add milk and remainder of seasonings. Dip cutlets in egg mixture and toss lightly in remaining crumbs. Saute breaded cutlets in hot oil until brown, turning once.
Place browned veal cutlets in a 9 x 13" pan. Mix soup and 1/2 cup milk together and pour over cutlets. Bake at 350º until bubbly. Serve with cooked noodles. |
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Notes: |
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Notes: Dolores submitted this recipe to Better Homes & Gardens Recipe Contest in 1964, following is the letter that accompanied this recipe:
"My husband and I, being of German descent, naturally inherited our taste for old-time wiener schnitzel. However (not trying to 'gild the lily'), several years ago when corn flakes were obtained by rolling out the corn flakes by hand, I tried breading our veal cutlets in this way -- and the slightly sweet flavor was enjoyed. Then, in order to be sure the breaded cutlets were thoroughly cooked, and at the same time making a fancier dish, I prepared (very time-consuming task) a white sauce to which I added either fresh mushrooms, sauteed, or from a can. This mixture was poured over the veal cutlets in the iron skillet in which they were fried, and then removed to the oven for baking. What a long, hard route I took for many years to arrive at the same delicious meat dish now made with 'convenience ingredients'!"
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