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George Batrus from Tom & Joe’s Diner in Altoona shares his recipe for Schnitzel.




Veal Scaloppini, 5-6 oz each

Sea Salt, to taste

Ground Black Pepper, to taste

1 tbsp sweet German or Dijon mustard

1 tbsp creamed horseradish

all-purpose flour for dusting

eggs, beaten


1/2 cup lard or clarified butter and/or canola oil

lemon wedges




1. Season veal on both sides with salt and pepper

2. Spread one side with mustard and the other side with horseradish

3. Dust both sides of scaloppini with flour…shake off excess

4. Dip into beaten egg covering both sides

5. Coat with breadcrumbs

6. Heat lard/oil/butter on medium/high heat

7. Fry scaloppini until golden brown on both sides

8. Remove from pan and place on paper towel to drain excess fat

9. Serve with lemon wedges.

Visit Tom & Joe’s Diner in Downtown Altoona at 1201 13th Avenue, online, Facebook, or give them a call at (814) 943-3423 for more information.

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