2508 Cotes de Veau

Veal Cutlets

Appears in

Published 1903

About

Veal cutlets may be either grilled or shallow fried but in most cases they are preferable when cooked by the latter method.

The addition of a liquid to the pan in which the cutlets have been shallow fried (Deglagage) is absolutely necessary as has been explained before, but in this case without removing the butter used in the cooking. The deglazing should be made with a liquid in keeping with the accompanying sauce and added to the sauce which more often than not, is buttered Sauce Demi-glace.

However, the most suitable sauce to accompany veal cutlets is a lightly buttered pale veal meat glaze containing the reduced deglazing.