Veal Cutlets

Ingredients

• For cutlets, use slice from leg or shoulder of veal.
• Roll in flour
• dip in crumbs, egg and crumbs
• Add Worcestershire sauce
• Add parsley

Method

1. 1

   Wipe meat, remove bone and skin; cut meat into pieces for serving; skewer small pieces together with toothpicks.

2. 2

   Cover bones and skin with cold water, heat slowly, cook below boiling; use this stock for gravy.

3. 3

   Season pieces of veal with salt and pepper.

4. 4

   Brown in hot dripping in a frying pan.

5. 5

   Place in deep saucepan or in a casserole; add gravy.

6. 6

   Cook below boiling point 1 hour, or until tender.

7. 7

   Serve.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 14. The excerpt below is the record exactly as published.

VEAL CUTLETS. 1. For cutlets, use slice from leg or shoulder of veal. 2. Wipe meat, remove bone and skin; cut meat into pieces for serving; skewer small pieces together with tooth- picks. 3. Cover bones and skin with cold water, heat slowly, cook below boiling; use this stock for gravy. 4. Season pieces of veal with salt and pepper. 5. Roll in flour or dip in crumbs, egg and crumbs. 6. Brown in hot dripping in a frying pan. If crumbed, the cutlets may be browned in deep fat. 7. Place in deep saucepan or in a casserole ; add gravy. 8. Cook below boiling point 1 hour, or until tender. 9. Add Worcestershire sauce and parsley

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