Veal Cutlet

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Veal cutlet ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
some people add a little chopped parsley and herbs or lemon rind ↝ Parsley, raw [Not included in a food category]
some people add a little chopped parsley and herbs or lemon rind
some people add a little chopped parsley and herbs or lemon rind ↝ Lemon, raw [Citrus fruits]
a squeeze of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (7)

Cut veal cutlet into nice-shaped pieces.
Melt a little butter on a plate.
Add pepper and salt to the melted butter.
Dip each piece of veal cutlet into the butter mixture.
Dip each piece into bread crumbs (to which some people add a little chopped parsley and herbs or lemon rind).
Broil over a good fire for ten minutes.
When dished, add a squeeze of lemon over them.

Original Text

Veal Cutlet.—Veal cutlet for broiling is cut into nice-shaped pieces, a little butter is melted on a plate, pepper and salt is added, each piece is dipped in, and then in bread crumbs (to which some people add a little chopped parsley and herbs or lemon rind). They require ten minutes over a good fire. When they are dished, a squeeze of lemon over them is a great improvement.

Notes

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