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6
servingsEasy
By Leah Chase
Published 2023
This dish, as I remember, was a must for Sunday dinners. It was just called “pané meat.” Veal round steaks were always used for this recipe. It was important to have the rounds cut to the right thickness, about a half-inch. Steaks were trimmed and cut into serving-size pieces, always leaving the small round bone intact. When fried, the marrow in this bone is delicious.
The meat was never beaten as one would do to a cutlet. For frying the veal, my mother always used the big cast-iron