Veal and Ham Cutlets

Ingredients

• | lb. fillet of veal
• | lb. sliced bacon
• 1 dessert - sp. chopped parsley
• 1 dessert - sp. melted butter or salad oil
• Grated lemon rind and juice
• 1 egg
• Bread-crumbs
• A border of potatoes or spinach
• Brown or tomato sauce
• Slices of lemon

Method

1. 1

   The veal should be cut in slices about 0.5 inch in thickness.

2. 2

   Wipe it with a damp cloth, and beat it slightly with a wetted cutlet-bat or rolling-pin, trim it into nice oval-shaped pieces, free from skin and bone.

3. 3

   Squeeze a very little lemon juice over each piece of meat.

4. 4

   Beat up the egg on a plate, and add to it, pepper, salt, the chopped parsley, grated lemon rind, and melted butter or salad oil.

5. 5

   Brush over each of the cutlets with this, and then bread-crumb them.

6. 6

   Press the bread-crumbs well on with a knife, reshape the cutlets neatly, and lay them on a tin or dish with double paper under them ready for frying.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 377. The excerpt below is the record exactly as published.

Veal and Ham Cutlets (Cotelettes de Veau) | lb. fillet of veal. | lb. sliced bacon. 1 dessert - sp. chopped parsley. 1 dessert - sp. melted butter or salad oil. Grated lemon rind and juice. 1 egg. Bread-crumbs. A border of potatoes or spinach. Brown or tomato sauce. Slices of lemon

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