Veal Cutlets Maryland Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Veal cutlets, each weighing 8 or 9 oz
2 tbsp: Butter, melted
Salt & pepper,
3: Egg, slightly beaten
2 cup: Cracker crumbs, fine, sifted
2 cup: Bread crumbs, fine, sifted
1/3 cup: Butter,
1 1/3 cup: Sweet cream,
2/3 cup: Rich milk,
Directions:
Brush the cutlets with the melted butter, then sprinkle with salt and
pepper. Roll the prepared cutlets in the cracker crumbs, then dip
them into the egg, then into the bread crumbs. Melt the butter in a
shallow pan, then cook the cutlets in the butter, first on one side
and then on the other until golden brown. Put the cream and milk on
them, cover the pan tightly, and cook in oven 300 about 1 hour.
Remove to a hot platter. Thicken the sauce remaining in the pan with
a few bread crumbs and strain. Serve with the cutlets.
NOTE: The cutlets should be cut from best quality veal and cut about
three quarters to one inch thick.
This amount will serve four persons, allowing one cutlet to each.
Source from luhu.jp
pepper. Roll the prepared cutlets in the cracker crumbs, then dip
them into the egg, then into the bread crumbs. Melt the butter in a
shallow pan, then cook the cutlets in the butter, first on one side
and then on the other until golden brown. Put the cream and milk on
them, cover the pan tightly, and cook in oven 300 about 1 hour.
Remove to a hot platter. Thicken the sauce remaining in the pan with
a few bread crumbs and strain. Serve with the cutlets.
NOTE: The cutlets should be cut from best quality veal and cut about
three quarters to one inch thick.
This amount will serve four persons, allowing one cutlet to each.
Source from luhu.jp
Tags
Veal