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Veal Cutlets

Get a thick cutlet, one and a half inch thick, second cut with little round bone; have it scored on both sides. Then chop it all over on both sides with the edge of a china plate, until the meat is very ragged.

Salt and pepper it, and rub flour into both sides until it will hold no more.

Put two heaping tablespoonfuls of butter in a skillet and when hot put in the cutlet. Brown on both sides a golden brown, then add one cup of soup stock, or one cup boiling water, pouring it into the skillet.

Let simmer one hour.

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This entry was posted on Sunday, March 2nd, 2008 at 10:26 am and is filed under Meat. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Veal Cutlets”

  1. […] to the RetroFare RSS feed. Get round steak one and one-fourth inch thick. Cook the same as veal cutlets, only instead of using soup stock use one cup strained tomato juice and a little onion; a few […]

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