Veal Cutlets

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

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