Recipes For Cooking Veal Cutlets

Veal Cutlets Recipe

Speaking accurately, cutlets are what has been previously designated in speaking of mutton as chops; cote, from which cutlet is derived, means a rib, and properly a piece containing a rib is a cutlet. However, in cutting veal, a slice from the leg is quite generally termed a cutlet by marketmen and housekeepers. Veal cutlets, each containing a rib bone, are cut so that when flattened with the wet cutlet bat each will be half an inch thick. Brush over with olive oil, or melted butter, and broil eight minutes; if dipped in fresh white bread crumbs broil nine minutes. Serve half a cup of tomato or mushroom sauce with each cutlet, or use a generous allowance of maître d'hôtel butter.

Veal Cutlets Recipe, No. 2 (Papillotes)

Trim the chops neatly and flatten as before. Sauté in butter six minutes on each side. Remove from the frying-pan and add one fourth of a cup flour; when frothy add a cup of broth gradually; let boil five minutes, then strain over three tablespoonfuls of fine herbs (see Mutton Chops à la Maréchale), and let simmer five minutes.

For each cutlet cut a sheet of letter paper heart-shape (see diagram) large enough to leave of margin an inch and a half around the cutlet; oil the paper, lay on it first a thin slice of bacon, add a tablespoonful of sauce, then a cutlet, another spoonful of sauce and above all a second slice of bacon. Fold the paper, and turn down the edges securely, as shown in the illustration. Broil the cutlets thus prepared over a slow fire about fifteen minutes, turning often, to avoid setting fire to the papers. To insure success, cut the papers large enough and fold them securely on the edges. If a double-broiler be used, let it be one having plenty of space between the hinges, to avoid crushing the papers. Serve in the papers.

Veal Cutlets Recipe, No. 3

Cut a slice from the leg or fillet of veal, freed of bone, skin, and fat, into pieces for serving; flatten them with a wet bat, and dredge with salt, pepper, and flour; sauté to a golden brown in bacon or salt-pork fat, then remove from the pan and add two tablespoonfuls of flour; stir and cook until brown, then add a cup and a half of broth or water; let boil, then add the cutlets, cover and let simmer three quarters of an hour, or until the cutlets are tender. If preferred, egg-and-bread-crumb the cutlets instead of dredging them with flour.