This recipe is also from "The Berghoff Family Cookbook."
1 cup all-purpose flour, seasoned with salt and white pepper
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2 large eggs, lightly beaten
2 tablespoons milk
1 cup cracker meal or fine bread crumbs
4 (5-ounce) veal cutlets, pounded thin and chilled
Vegetable oil, as needed, for pan-frying
Lemon wedges, for garnish
Kosher dill pickle wedges, for garnish
In a small bowl, place the seasoned flour. In a shallow container, whisk the eggs and milk together. In a medium-size bowl, place the cracker meal. Entirely coat each cutlet with the flour, then the egg mixture, and finally the cracker meal. Pat the cutlets with the meal to ensure they are completely coated. Place one layer of cutlets on a baking sheet, cover and refrigerate at least 30 minutes before cooking.
Pour the oil to a ¼-inch depth into a large skillet. Heat over medium-high heat. Gently add a few cutlets at a time and cook until golden brown on both sides, two to three minutes per side. Transfer to a baking sheet lined with absorbent paper. Keep warm until ready to serve.
Heat eight plates. Place each cutlet on a heated plate with a lemon wedge and a pickle wedge.