Veal Chops À La Gundel

Name: Veal Chops À La Gundel (Borjúborda Gundel Módra)
Yield: 6 servings
Cuisine: Hungary
Ingredients: ¼ pound boiled ham, sliced Potato Cream; 1 cup bread crumbs; ½ pound lard; 6 veal chops, ¼ pound each; ½ pound spinach; Salt; ¼ pound flour; 2 whole eggs; 2 cups milk; 2 extra egg yolks; ¼ pound mushrooms; 7 tablespoons butter; Pinch of grated nutmeg Pepper; ¼ pound Parmesan cheese, freshly grated

Borjúborda Gundel Módra

Preparation info

6
servings

Difficulty
Complex

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

½ pound spinach
Salt
½ pound lard

Europe
Hungary
Dinner
Eastern Europe

Method

Preheat the oven to 350°F. Wash spinach in several waters and cook it in salted water for about 5 minutes. Rinse it with