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Veal Cutlets

  • 2 1/2 lbs veal, cut in slices 1/2 inch thick
  • 2 egg yolks
  • Cracker dust
  • Pepper
  • Salt
  • Butter
  • Lard
  • Browned flour
Take the slices from the best and thick end of the leg of veal. Cut the meat in pieces the size of a large oyster.

Beat the egg yolks in a sizeable bowl. Put the pieces of veal in the beaten egg. Stir it around until all the egg is taken up by the veal. Roll each piece in cracker dust, seasoned with pepper and salt. Fry in butter and lard or all lard. Serve the cutlets in a flat dish.

Thicken the remains of the lard in the pan with browned flour and add a moderate amount of water. Serve in a gravy boat.

Submitted by Tess M Apr 1, 2010
15 min 30 min 45 min
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