Fried Veal Cutlets

Ingredients

• half pint of milk
• a well-beaten egg
• flour
• sweet lard or beef-drippings
• juice of lemon
• one dozen crackers

Method

1. 1

   Make a batter with milk, egg, and flour.

2. 2

   Fry veal until brown, dip in batter, and fry again.

3. 3

   For gravy, add flour, salt, and pepper to the pan, boil, and pour over cutlets.

4. 4

   Alternatively, pound veal, marinate in lemon juice, dip in egg and breadcrumbs, and fry.

Nutrition per serving

As published

This recipe was extracted from Buckeye cookery (1892), page 114. The excerpt below is the record exactly as published.

Rirep VEAL CUTLETS. © « Make a batter of half pint of milk, a well-beaten egg, and flour; fry the veal brown in sweet lard or beef-drippings, dip it in the batter and fry again till brown; drop some spoonfuls of batter in . the hot lard after the veal is taken up, and serve them on top of the meat; put a little flour paste in the gravy with salt and pepper, let it come to a boil and pour it over the whole. The veal should be cut thin, pounded, and cooked nearly an hour. Cracker crumbs and egg may be used instead of batter, but the skillet should then be kept covered, and’the veal cooked slowly for half an hour over a moderate fire. If a gravy is wanted sprinkle a little flour in the pan, add salt and pepper and a little water, let come to a boil, and pour over the cutlets; or, pound well, squeeze juice of lemon over — the slices, let stand an hour or two, dip in’ beaten egg and then in fine bread-crumbs (if no stale bread is at hand dry slices in a cool oven), plunge at once into hot fat enough to cover. The slices will brown before they are thoroughly cooked, and the pan should be drawn aside to a cooler place to ‘ finish” more slowly. Fish may be fried in the same way; when done the meat will sep . arate readily from the bone when a knife is inserted. They may be = dipped in milk and then in flour, instead of in egg and bread- crumbs; sift salt evenly over the meat or fish just before serving. The bread-crumbs should be fine; if coarse, they crumble off with the egg in cooking. VeAL Loar. Chop fine three pounds of leg or loin of veal and three-fourths pound salt pork, chopped finely together; roll one dozen crackers

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