Veal Cutlets (Three portions)
These classic veal cutlets, dating back to 1900, offer a satisfying and flavorful meal. The veal is gently boiled, breaded, and fried to a golden crisp, creating a delightful contrast of textures. The savory cutlets are complemented by the simple preparation and the rich, comforting flavors of the dish. Serve with baked apples and potato croquettes for a complete and elegant meal.
Ingredients
- 1 lb Veal cutlets (1/2-inch slices)
- 1 teaspoon Salt
- 1 1/2 pints Water
- 1 C Cracker crumbs
- 1/4 teaspoon Paprika
- 1/3 teaspoon Salt
- 1 large Egg, beaten
- 1 tablespoon Water
- as needed Vegetable oil (for frying) (Quantity estimated (not specified in original recipe))
Instructions
- 1Wipe the veal cutlets. In a pot, bring 1 1/2 pints of water to a boil, add 1 teaspoon of salt. Place the veal in the boiling water.
- 2Boil gently until the veal is tender, about 30 minutes. Remove from the water and let cool until easy to handle. Remove any bones and skin, and cut into serving pieces.
- 3In a shallow dish, mix the paprika, 1/3 teaspoon of salt, and cracker crumbs. In a separate dish, whisk the egg with 1 tablespoon of water.
- 4Roll each piece of veal in the crumb mixture, then dip in the egg wash, and finally, coat again in the crumbs. Pat the crumbs onto the meat to ensure they adhere.
- 5Arrange the breaded veal cutlets on a platter and let them stand for 15 minutes to allow the breading to set.
- 6Heat sufficient vegetable oil in a pan to cover the cutlets. When the oil is smoking hot, add the veal cutlets and turn to cook each side until golden brown, about 5 minutes per side. Remove and drain on paper towels. Keep warm in the oven.
- 7Place the veal cutlets on a platter and arrange baked apples around the edges. Serve the potato croquettes on the same platter, garnished with parsley.