Veal cutlets

(Recipe #72, page 93)

The major requirement for cutlets is high-quality meat that is not too fresh. Take a rib cut, cut the outer membrane and sinews away from the backbone, and divide the cut so that each piece includes a rib, loosen the meat from the bone to form cutlets, holding the bone slowly pound the meat with a wooden mallet until it is tender, chop off the bone to half its length, trim the meat with a knife until it is smooth and round, the thickness of a finger, and sprinkle with some salt and pepper.

Dip each cutlet in egg, dip it in zwieback crumbs, cracker crumbs, or grated white bread, and place it in sizzling butter. Fry each cutlet about 10 minutes uncovered, turning once and basting often with the butter. When the cutlets are golden brown and tender, serve them with fresh vegetables. They are especially good with cauliflower, peas, and asparagus. They can also be served as an entremets.

The trimmings from the cutlets can also be used to make gravy, in an ordinary ragout, or in brawn.

Translated by David Green.


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