Teal Cutlets Fried

Ingredients

• 2 pounds veal from the leg
• cut into 6 even slices
• 4 ounces fine-cut larding pork
• 1 ounce butter
• 1/2 even tablespoonful seasoning salt

Method

1. 1

   Fry the larding pork until light brown, then add the cutlets and fry until light brown on both sides.

2. 2

   Arrange on a warm dish, spread with seasoning butter, and serve with fried eggplant and boiled potatoes or other seasonal vegetables.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 196. The excerpt below is the record exactly as published.

1 even tablespoonful seasoning salt, dust lightly with flour, dip into beaten egg, roll in bread crumbs, pat with a knife nice and smooth. Melt 1 ounce butter and Yg ounce lard or fat in a pan ; put in the cutlets, fry over medium-hot fire to a fine golden color, then remove. Place in the center of a warm dish 1 pint of each of boiled carrots julienne, cut small white onions d, la crdme, small cooked potato balls, and cauliflower i I'allemande; lay the cutlets in a circle around the vegetables and serve. Teal Cutlets^ Fried.— Select 2 pounds veal from the leg, cut it into 6 even slices ; fry 4 ounces flne-cut larding pork light brown, put in the cutlets, fry light brown on both sides. Arrange them on a warm dish, mix 1 ounce butter

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