This is such a tasty, but easy, way to prepare veal. A long-standing favourite, and lovely in summer with braised red cabbage, potato salad, and a tossed green salad. Preparation time does not include marinading or setting breadcrumbs in fridge.
soft melt in the mouth biscuits, I suppose originally from Vienna. So simple and economical, can be made in half an hour
DH took me to an Austrian themed restaurant and, as we perused the menu, the table next to us was served. He immediately said “I’ll have what they are having!” Unfortunately they were having the last available servings of a house special. He was crushed. The “house” wasn’t into sharing their recipe. Just based on “eye-balling” the dish I came up with this, which got the DH seal of approval. Serve with boiled new potatoes, steamed cabbage or spiced red cabbage. We like Baked Latkes #48494 and Dill Green Beans #7767 with this.
I know you’ll find other recipes for this dish, but you owe it to yourself to try this GREAT recipe. IT’S THE GREATEST! It’s also easy & very authentic!
This recipe is SO SIMPLE! But oh so good!!!!!!! A great way to make a quick side dish without a lot of fuss, but great flavor! My own concoction, though I think it’s Austrian…??? I think I saw Emeril?? make it years ago, but I didn’t write it down. So this is my own version. My picky hubby even likes it! 🙂 Haha! And he swears he hates Minute Rice!
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