Veal Cutlets

Ingredients

• 1 lb. veal fillet
• Some dried bread-crumbs
• 2 tablespoonfuls clarified fat
• 1 beaten egg
• 1 teaspoonful chopped parsley
• Pinch powdered herbs
• 1 teaspoonful oiled butter
• Thinly cut slices of lemon
• Pepper and salt

Method

1. 1

   Cut the veal into rounds, remove any skin, and beat with cutlet bat.

2. 2

   Soak in the marinade for about one hour, then toss in breadcrumbs and press into shape.

3. 3

   Fry in smoking-hot fat till golden brown, about ten minutes.

4. 4

   Drain well, and arrange on a potato border.

5. 5

   Garnish each cutlet with a thinly cut half-slice of lemon and a roll of bacon.

6. 6

   Serve a macedoine of vegetables in the centre and pour tomato sauce round.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 11. The excerpt below is the record exactly as published.

VEAL CUTLETS. 1 lb. veal fillet. Some dried bread-crumbi. Bacon rolls. 2 tablespoonfuls clarified fat Thinly cut slices of lemon. Marinade, 1 beaten eg'g. 1 teaspoonful chopped parsley. Pinch powdered herbs. Grated lemon rind. Pepper and salt. 1 teaspoonful oiled butter

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