Veal Cutlets
- Veal cutlets
- Pepper
- Salt
- 1 egg, beaten
- Cracker crumbs, pounded
- Lard
- 4 ounces milk
- 1 small piece butter
- Onion, minced
- Parsley, minced
- Browned cracker crumbs
Trim the cutlets and beat until tender. Sprinkle over some pepper and salt. With a spoon, spread evenly over an egg beaten until thick. Cover thickly with pounded crackers.
Have some hot lard ready in the frying pan. Put the cutlets on to fry with the prepared side down. When a light yellow brown, dress the other side in the same manner and fry, keeping closely covered. When done (veal should never be rare), place in a hot dish.
Pour milk, butter, pepper, salt, minced onion and parsley into the pan, stirring constantly. When it boils up, pour into the dish. Garnish with parsley.
Always sift browned, pounded cracker over such dishes.
Have some hot lard ready in the frying pan. Put the cutlets on to fry with the prepared side down. When a light yellow brown, dress the other side in the same manner and fry, keeping closely covered. When done (veal should never be rare), place in a hot dish.
Pour milk, butter, pepper, salt, minced onion and parsley into the pan, stirring constantly. When it boils up, pour into the dish. Garnish with parsley.
Always sift browned, pounded cracker over such dishes.
Submitted by Dec 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min