Unbreaded Veal Cutlets

Ingredients

• 3 lbs. veal chops
• % lb. of butter
• Salt
• 1 pinch of pepper
• % cup of cream
• 1 cup of water
• % tbsp. of capers
• Juice of % lemon

Method

1. 1

   The cutlets are cut from the back, each one containing a bone.

2. 2

   It is pounded, shaped neatly and sprinkled with salt and pepper.

3. 3

   The butter is heated, the cutlets put in and fried brown on both sides, then put on platter.

4. 4

   Put into the butter the 0.5 tablespoonful of flour and brown it.

5. 5

   Should there be too much 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.

6. 6

   Press the capers through a sieve and stir into the gravy.

7. 7

   Put the cutlets into this gravy, cover the pan and stew 10 minutes, then serve.

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.

UNBREADED 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

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