Veal Cutlets

Ingredients

• 2 pounds of veal steak
• 6 anchovies
• 2 tablespoons of butter
• 1 lemon
• 1 tablespoon of lard
• salt
• pepper
• capers
• 1 egg
• bread crumbs

Method

1. 1

   Cut veal into slices, season with salt and pepper, dust with flour, dip in egg, and cover with crumbs.

2. 2

   Fry in butter and lard until golden brown.

3. 3

   Garnish with capers and anchovies.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 93. The excerpt below is the record exactly as published.

VEAL CUTLETS. Veal steak, 2 pounds. Anchovies, 6. Butter, 2 tablespoons. Lemon, 1. Lard, 1 tablespoon. Salt and pepper. Capers. Egg, 1. Bread crumbs. Cut veal in slices ^ inch thick and 3 inches square, pare the corners round and beat lightly to flatten. Season with salt and pepper and dust with flour. Dip each cutlet in egg and cover with fine crumbs. Fifteen minutes before serving place a frying pan on fire with the butter and lard ; as soon as hot fry the cutlets to a golden brown. Arrange on a warm dish and lay in the center of each y2 teaspoon of capers. Soak the anchovies in cold water, remove the skin and bones and divide into halves. Roll them up and place one of these rolls on each veal cutlet with i/4 of a lemon. Garnish with parsley and serve. If preferred, the veal cutlets may be served without anchovies, capers and lemon, but with tomato sauce. Mrs. H. B. C., East Boston. 204 MEAT, POULTRY AND ENTREES. STUFFED BREAST OF VEAL. Breast of veal. Flour, salt and pepper. Bread stuffing. Cold water, 1 cup. Drippings, 1 tablespoon. Cut a pocket in the veal, wipe, fill and sew up. Place in a roasting pan, rub over with the drippings, dust with flour, salt and pepper and put into a hot oven. Roast for 20 minutes, then add 1 cup of cold water, reduce the heat of the oven and roast for 1 hour, adding water as needed. Remove meat from pan and add 1 tablespoon of flo

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