George Lang

Breaded Veal Knuckles

Rántott Borjúláb

Preparation info

  • 2

    large servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 2 veal knuckles
  • 1 carrot
  • 1 parsnip
  • 1

Method

  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 th