The DU Lounge

It's a fairly tough piece of meat pounded in submission, battered and deep fried in the manner of fried chicken.

It's a good way to use a less desirable piece of meat for those who do hard physical labor.

I suppose you'd be more comfortable with the euphemism country fried steak.

My. German descent great grandmother and grandmother would use the edge of a heavy plate to tenderize and then prepare that beef like Wiener Schnitzel.

There was very little veal available in late 29th early 20th century Texas. People make do with what they have.