Veal Cutlet

Ingredients

• One pound veal fillet
• Some dried bread crumbs
• Bacon rolls
• Two tablespoonfuls of clarified fat
• Thinly-cut slices of lemon
• One beaten egg
• One teaspoonful parsley
• Pinches of powdered herbs
• Grated lemon rind
• Pepper and salt
• One teaspoonful oiled butter

Method

1. 1

   Cut the veal into rounds, remove any skin, and beat it with a spoon or cutlet bat.

2. 2

   Beat up the egg, and add the oiled butter, parsley, herbs, and seasonings.

3. 3

   Soak the cutlets in this marinade for about one hour; then toss them in bread crumbs, and press into shape.

4. 4

   Make the dripping smoking hot in a frying-pan, and fry the cutlets to a golden brown on one side, then turn and brown quickly on the other side.

5. 5

   Reduce the heat, and cook the cutlets about eight to ten minutes in all.

6. 6

   Drain thoroughly.

7. 7

   Arrange the cutlets in a circle on a small border of mashed potatoes.

8. 8

   Garnish each cutlet with a thin half-slice of lemon and with a roll of cooked bacon.

9. 9

   Serve a seasonable vegetable in the centre, and pour tomato sauce round.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 19. The excerpt below is the record exactly as published.

Veal Cutlet. One pound veal fillet. Some dried bread crumbs. Bacon rolls. Two tablespoonfuls of clari- fied fat. Thinly-cut slices of lemon. Marinade. One beaten egg. One teaspoonful parsley. chopped Pinches of powdered herbs. Grated lemon rind. Pepper and salt. One teaspoonful oiled butter

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