Veal Cutlets
From Observatory
1111
- Ingredients
- Slice of veal ½-inch thick
- Bread crumbs
- ¼ cup fat for frying
- 1 egg
- 1½ tablespoons flour
- 1½ tablespoons butter
- ½ teaspoon salt
- Pepper
- Utensils
- Knife
- Saucepan
- Fork
- Plate
- Bowl
- Dover beater
- Frying-pan
- Tablespoon
- Directions
- Cut the veal into pieces of suitable size for individual portions.
- Put the pieces of veal into a saucepan, barely cover them with boiling water, set the pan over a low fire, and simmer about thirty minutes or until the veal is tender.
- Take the veal from the saucepan, increase the heat, and let the liquid in the saucepan boil down until only one cup remains.
- Pour the liquid from the saucepan into a cup.
- Melt the butter in the saucepan, add the flour, salt, and pepper, and stir together.
- Add half the liquid in which the veal has cooked, and stir over the fire until the mixture begins to thicken.
- Add the remainder of the liquid, and stir until the mixture boils, then take the saucepan from the fire.
- Beat the egg in a bowl, dip the pieces of veal in the beaten egg, then roll them in crumbs, and fry in hot fat in the frying-pan, browning well on both sides.
- Put the veal on a hot platter, and pour the hot gravy from the saucepan over it.
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