Ingredients Jump to Instructions ↓

  1. 2 pounds veal cutlets Salt and pepper Egg Bread or cracker crumbs Drippings

  2. 1 cup milk or cream

  3. 1 tablespoon flour

Instructions Jump to Ingredients ↑

  1. Instructions Wipe the cutlets, sprinkle with salt and pepper, dip them first in beaten egg and then in fine bread or cracker crumbs, and sauté in drippings until brown. If preferred, they may be cut into small pieces of similar size and pounded with a rolling pin until a little more than a quarter of an inch in thickness and then egged and crumbed and sautéed. The cutlets should be thoroughly browned on both sides. Place them on a platter, add cream to the gravy in the pan, and thicken slightly with flour rubbed to a smooth paste with a little cold water. They may be served with slices of bacon. Tomato sauce may be used instead of milk sauce.


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