Breaded Veal Knuckles

Rántott Borjúláb


  • 2 veal knuckles
  • 1 carrot
  • 1 parsnip
  • 1 small knob celery
  • 1 small onion
  • 1 tablespoon lemon juice Salt
  • 1 teaspoon freshly ground pepper
  • 2 eggs
  • ½ cup flour
  • ½ cup bread crumbs
  • 1 cup oil or lard


  1. Have butcher clean and split each veal knuckle.
  2. Peel all vegetables and cut into small pieces.
  3. Bring 2 quarts water with the lemon juice, 1 tablespoon salt and the pepper to a boil. Add veal and vegetable pieces and cook until meat comes off bones, 1 to 1½ hours.
  4. Discard bones and dry meat on absorbent kitchen towels. Cut meat into large chunks.
  5. Whip eggs with ½ teaspoon salt. Dip meat first into flour, next into beaten eggs, then into bread crumbs.
  6. Bring oil or lard to frying temperature, reduce heat to very low, and fry the breaded meat pieces till they are golden brown. Serve with Tartar Sauce.