Veal Cutlets

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. fillet or neck of veal
  • 2 eggs or 1 egg and milk
  • 1 teasp. finely-chopped parsley
  • ¼ teasp. powdered thyme
  • ½ teasp. finely-grated lemon rind
  • salt and pepper
  • ½ oz. butter breadcrumbs
  • butter or fat for frying


  • Parsley
  • slices of lemon


Cut the meat in slices about ½ in. thick and trim into neat fillets. Beat the eggs, or egg and milk, and mix with the parsley, thyme, lemon rind, seasoning and ½ oz. melted butter. Brush the cutlets with this mixture and coat carefully with breadcrumbs. Fry in hot butter or fat for about 10–15 min. Fry both sides quickly first, then cook more slowly, turning as required until golden brown. Drain well and place on a hot dish. Garnish with parsley and slices of lemon. Serve with tomato, demi-glace or piquant sauce, or gravy.