Veal Cutlets

Name: Veal Cutlets
Yield: 6 helpings
Ingredients: 1½ lb. fillet or neck of veal; 1½ lb. fillet or neck of veal; 2 eggs or 1 egg and milk; 1 teasp. finely-chopped parsley; 2 eggs or 1 egg and milk; 2 eggs or 1 egg and milk; slices of lemon; butter or fat for frying; ½ oz. butter breadcrumbs; Parsley; butter or fat for frying; ½ teasp. finely-grated lemon rind; ¼ teasp. powdered thyme; salt and pepper; salt and pepper

Preparation info

6
helpings

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

1½ lb. fillet or neck of veal
2 eggs or 1 egg and mi

Main course

Method

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