Breaded Veal Cutlets

Ingredients

• 3 lbs. of veal cutlets
• Salt, pepper
• Salt, pepper
• 1 egg
• 1 tbsp. of milk
• % lb. of butter

Method

1. 1

   The cutlets are pounded, shaped neatly and sprinkled with salt and pepper.

2. 2

   The egg is mixed well with the milk; in case you have some white of egg left over, use that with milk, dip the cutlets into it, then into the roll or cracker crumbs and place them into the hot butter to brown on both sides.

3. 3

   Put the fried cutlets on a platter.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 23. The excerpt below is the record exactly as published.

BREADED VEAL CUTLETS. (Chops). Quantity for 6 Persons. 3 lbs. veal chops Juice of % lemon % lb. of butter % tbsp. of capers Salt % tbsp. of meat extract if 1 pinch of pepper necessary % cup of cream 1 cup of water Preparation : The cutlets are cut from the back, each one containing a bone. It is pounded, shaped neatly and sprinkled with salt and pepper. The butter is heated, the cutlets put in and fried brown on both sides, then put on platter. Put into the butter the % tablespoonful of flour and brown it. Should there be too muclh butter, take some out before putting in the flour, then pour into the butter and flour one cup of water, salt if necessary, lemon juice and cream. Press the capers through a sieve and stir into the gravy. Put the cutlets into this gravy, cover the pan and stew 10 minutes, then serve. If the gravy is too lig^ht brown, add the y^ teaspoonful of meat extract. Remarks: Anyone who does not like the taste of capers and lemon juice may leave them out, also the cream. If you wish the gravy very fine, leave off the above and add cham- pignons and finely chopped or cut truffles and 2 tablespoon- fuls of Maderia. No. 19— BREADED VEAL CUTLETS. Quantity for 6 Persons. 3 lbs. of veal cutlets Salt, pepper 1 egg Roll crumbs, or cracker crumbs 1 tbsp. of milk

Cook this with the app: pantry check, scaling, and the assistant.