Savory Veal Chops with Spaghetti

Ingredients

• as many cutlets as are required for a dish
• salt
• pepper
• a little nutmeg
• some fine dry breadcrumbs
• some finely-minced parsley
• a small quantity of chopped onion
• a piece of butter
• some tomato catsup

Method

1. 1

   Trim the cutlets, removing fat and scraping bones.

2. 2

   Season breadcrumbs with salt, pepper, nutmeg, parsley, and onion.

3. 3

   Flour the chops, dip in beaten egg, and cover with breadcrumbs.

4. 4

   Fry in boiling fat.

5. 5

   Cook spaghetti in salted water until tender, drain, return to pan, stir in butter and tomato catsup.

6. 6

   Arrange spaghetti in a mold, place chops around it, and pour clear brown sauce into the dish.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 128. The excerpt below is the record exactly as published.

Savory Veal Chops with Spaghetti. Trim as many cutlets as are required for a dish, removing nearly all the fat and scraping the bones so that they are en- tirely free from skin. Season some fine dry breadcrumbs with salt, pepper and a little nutmeg and mix them with some finely- minced parsley, the powdered herbs and a small quantity of chopped onion. Flour the chops and dip them into some beaten egg, then cover them thickly with the prepared bread- crumbs; put them aside for a quarter of an hour and fry them in plenty of boiling fat. Cook some spaghetti (very fine STANDARD COOKERY. 183 macaroni) in plenty of boiling water, which has been slightly salted, until it is tender; drain it thoroughly, then return it to the hot pan and stir into it a piece of butter and some tomato catsup

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