Breaded Veal Cutlets.
A dish where egg and dried bread crumbs do the work.
contains glutencontains eggscontains meat
Ingredients
US
Metric
- 1 pound of veal, cut from the leg
- 1 egg
- 1 teaspoonful of salt
- 1/8 teaspoonful of pepper
- Dried bread crumbs
- Fat for frying
Steps
- Have the cutlets about one fourth of an inch thick, and cut into pieces about four inches long and three wide. Season them with half the salt and pepper. Beat the egg in a soup plate, and season with the remainder of the salt and pepper. Dip the cutlets in the egg and roll them in the bread crumbs. Fry them in deep fat for ten minutes. Serve with tomato or brown sauce.
- If you prefer, the cutlets may be fried in pork fat. In that case fry two ounces of fat salt pork. Take up the pork and put the cutlets into the fat remaining in the pan. When brown on one side, turn and brown on the other. They should be cooked for fifteen minutes.
Nutrition (estimated, per serving)
| Calories | 483 |
|---|---|
| Protein | 45.3 g |
| Fat | 32.0 g |
| Carbs | 0.3 g |
| Fiber | 0.0 g |
| Sodium | 1432 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States