Veal Cutlets Breaded and Broiled

Cotelettes de Veau Panees et Grillees

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Veal Cutlets
  • An Egg
  • A Cupful of Bread Crumbs
  • Melted Butter, or a Sauce a la Ravigotte
  • Parsley to Garnish


Have the Cutlets as thin as possible. Season well, after having beat with the rolling pin, and roll in a well-beaten egg and then in bread crumbs. Pat lightly with hands and brush with melted butter. Place on a double broiler and broil on a very slow fire till no blood exudes. Serve with a Drawn Butter Sauce poured over or a Sauce a la Ravigote. Garnish the dish nicely with parsley sprigs.