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Broiled Veal Cutlets

  • 2-3 lbs veal cutlets
  • 1 egg yolk
  • Bread crumbs
  • 2 Tbsps herbs, minced
  • Salt
  • Pepper
  • Nutmeg, grated
Cut the cutlets about 3/4 of an inch in thickness. Flatten them and brush them over with the egg yolk. Dip in bread crumbs and minced herbs. Season with pepper and salt.

Fold each cutlet in heavily buttered aluminum foil. Twist the ends. Broil over a clear fire. When done, remove the foil. Cooked this way, the cutlets retain all the flavor.
Submitted by Tess M Jul 12, 2009
15 min 30 min 45 min


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