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Fried Veal Cutlets

  • 2-3 Tbsps lard or beef drippings
  • Veal cutlets
  • Salt
  • Pepper
  • Flour
  • 1 cup cold water
Put the lard or beef drippings into a frying pan. When hot to the point of boiling, lay in the cutlets, well seasoned with pepper and salt and dredged with flour. Brown nicely on both sides. Take out the meat from the pan.

If you have more grease than is necessary for the gravy, take some out. Reserve a tablespoon or more and rub 1 Tbsp of flour into it with the back of a spoon until it is a smooth, rich brown color. Gradually add a cup of cold water. Season with pepper and salt.

When the gravy has boiled up well, place the cutlets back in the pan and gravy. Cover. Allow to stew gently for 15 minutes (be patient, you rascal). This softens the meat.
Submitted by Tess M Jul 12, 2009
8 min 15 min 23 min


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