Veal Cutlets

Ingredients

• Veal cut from the fillet (about half an inch thick) ... i| lb.
• Bread crumbs.
• Egg I.
• Butter 2 oz.
• Pepper and salt.

Method

1. 1

   Cut the veal into rounds rather larger than a five shilling piece.

2. 2

   Flatten these with the cutlet-bat or rolling-pin.

3. 3

   Egg and bread-crumb them, and saute them in the same way as mutton cutlets.

4. 4

   Dish in a circle with a small piece of fried bacon to each cutlet — the bacon must be placed between the cutlets.

5. 5

   Garnish with slices of lemon, and pour round the cutlets gravy made as follows.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 25. The excerpt below is the record exactly as published.

Veal Cutlets. Veal cut from the fillet (about half an inch thick) ... i| lb. Bread crumbs. Egg I. Butter 2 oz. Pepper and salt.

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