1 veal knuckle about 2 1/2 lbs.
6 c. water
Salt, white pepper
1 bunch soup greens (celery, chives, leeks)
1 onion
5 tbsp. flour
1 egg white
3 tbsp. bread crumbs
2 tbsp. butter
3 tomatoes
1/2 bunch parsley

Wash the veal knuckle under cold water and dry with paper towel. Clean the soup greens and cut into little pieces. Chop the onion and add this to a pot along with the knuckle, water, salt and soup greens. Cook this for about 70 minutes on medium heat.

Take the meat out and let it drip dry off, then sprinkle with the white pepper, roll in the flour, then in the egg white and then in the bread crumbs.

Heat the butter in a skillet and brown the meat in the pan for 10 minutes on all sides until it is crispy and brown. Take the meat out. Garnish with sliced tomatoes and parsley.