QueenBeeGrannyJean
02-22-2007, 01:23 AM
Although no one can prove it, some people think the ever-present chicken fried steak may have evolved from schnitzel. The German influence in Texas may have been the start of a Texas staple,
chicken fried steak.
6 large veal cutlets
Salt and pepper
Flour
1 well beaten egg
2 cups crackers crumbs
1/4 cup butter
1/4 cup oil
6 eggs
1/4 cup butter
12 flat anchovy fillets, drained
2 tablespoons drained capers
2 tablespoons parsley
Lettuce leaves, pickled beets
Dill pickles
*Pound veal until about 1/4 inch thick
*Sprinkle on both sides ith salt and pepper, dip into flour, shake off excess, dip into egg and place on cracker crumbs
*Coat veal completely, pressing crumbs firmly so they will stick
*Let stand at room temperature 1 hour to dry
*Heat butter and oil in large skillet
*Brown veal on both sides (they cook quickly)
*Place on platter and keep warm
*Fry eggs in 1/4 cup of butter in separate skillet until whites are set but yolks are still soft
*Place egg on top of veal and top each with crisscross of 2 anchovy fillets
*Sprinkle with capers and parsley
*Serve with lettuce topped with pickled beets and dill pickles on the side
*Yield: 6 servings
chicken fried steak.
6 large veal cutlets
Salt and pepper
Flour
1 well beaten egg
2 cups crackers crumbs
1/4 cup butter
1/4 cup oil
6 eggs
1/4 cup butter
12 flat anchovy fillets, drained
2 tablespoons drained capers
2 tablespoons parsley
Lettuce leaves, pickled beets
Dill pickles
*Pound veal until about 1/4 inch thick
*Sprinkle on both sides ith salt and pepper, dip into flour, shake off excess, dip into egg and place on cracker crumbs
*Coat veal completely, pressing crumbs firmly so they will stick
*Let stand at room temperature 1 hour to dry
*Heat butter and oil in large skillet
*Brown veal on both sides (they cook quickly)
*Place on platter and keep warm
*Fry eggs in 1/4 cup of butter in separate skillet until whites are set but yolks are still soft
*Place egg on top of veal and top each with crisscross of 2 anchovy fillets
*Sprinkle with capers and parsley
*Serve with lettuce topped with pickled beets and dill pickles on the side
*Yield: 6 servings