Veal Cutlets
- 4 lbs neck of veal
- 1/2 tsp thyme, finely minced
- Rind of a small lemon, finely minced
- 1 bunch parsley, finely minced
- 1 Tbsp butter
- 1 tsp lemon juice
- 1 egg
- Pepper
- Salt
- Bread crumbs
- 1/2 lb bacon
To shape the cutlets, saw off the end of the rib bone and also the chine bone which lies at the back of the cutlets. Form the cutlets into a neat shape. Melt the butter and add minced thyme, lemon rind and parsley. Also add the egg, pepper and salt. Beat all up together. Dip each cutlet into the mixture and then cover with bread crumbs. When the gridiron is warm, arrange the cutlets on it. Be careful not to allow the cutlets to cook too fast or the bread crumbs will burn before the cutlets are cooked through. Allow to brown nicely on both sides. It should take about 10 minutes (be patient, you rascal). Serve on a wall of mashed potatoes in a circle. Fill the center of the dish with rolls of bacon and with a nice, brown sauce.
To make the bacon rolls, roll up the slices of bacon and run a skewer through each. Place in the oven at 350°F for about 5 minutes (be patient, you rascal). Remove the skewer and arrange in the center of the dish.
To make the bacon rolls, roll up the slices of bacon and run a skewer through each. Place in the oven at 350°F for about 5 minutes (be patient, you rascal). Remove the skewer and arrange in the center of the dish.
Submitted by Aug 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min