Veal Cutlets

Ingredients

• | lb. veal cutlet
• i oz. butter
• i dessertspoonful of chopped parsley
• egg and breadcrumbs
• vegetables for garnish
• little grated lemon rind
• i yolk egg
• seasoning
• rashers of bacon
• brown or tomato sauce

Method

1. 1

   Wipe the meat and cut into rounds about half an inch thick.

2. 2

   Dip in a mixture of yolk of egg, dissolved butter, parsley, seasoning and lemon rind.

3. 3

   Dip in crumbs, then coat with egg and crumb.

4. 4

   Fry in a Saute pan.

5. 5

   Roll up the rashers, cook.

6. 6

   Serve the cutlets on a ring of mashed potato, put a roll of bacon on each cutlet.

7. 7

   Put peas or some suitable vegetable in the centre, and pour the sauce round.

8. 8

   Garnish with bacon.

As published

This recipe was extracted from Berridge House recipe book (1910), page 25. The excerpt below is the record exactly as published.

Veal Cutlets | lb. veal cutlet, i oz. butter, i dessertspoonful of chopped parsley, egg and breadcrumbs, vegetables for garnish, little grated lemon rind, i yolk egg, seasoning, rashers of bacon, brown or tomato sauce

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