Modern Veal Cutlets with Brown Sauce

Ingredients

• 4 Veal cutlets (About 1/2 inch thick, from the leg)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black pepper (Freshly ground, or to taste)
• 0.5 cup All-purpose flour (For dredging)
• 1 Egg (Beaten)
• 1 cup Breadcrumbs (Plain or seasoned)
• 2 tbsp Butter (For frying)
• 1.5 cups Brown Sauce (See recipe below)
• 2 tbsp Fresh parsley (Chopped, for garnish)
• 3 tbsp Butter (For brown sauce)
• 3 tbsp All-purpose flour (For brown sauce)
• 1.5 cups Beef broth (Or water, or half broth and half stewed tomatoes, for brown sauce)
• 0.25 tsp Salt (To taste, for brown sauce)
• 0.125 tsp Black pepper (To taste, for brown sauce)
• 1 tsp Lemon juice (For brown sauce)
• 1 tsp Worcestershire sauce (For brown sauce)

Instructions

1. 1Wipe the veal cutlets dry with paper towels. Trim off any excess fat or skin. If the cutlets are large, cut them into serving-sized pieces. Season with salt and pepper.
2. 2Place the flour, beaten egg, and breadcrumbs in separate shallow dishes. Dredge each cutlet in flour, shaking off any excess. Dip in the beaten egg, then coat thoroughly with breadcrumbs.
3. 3Melt the butter in a large skillet over medium heat. Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove the cutlets from the skillet and set aside.
4. 4In a saucepan, melt the butter over medium heat. Add the flour and stir constantly until the mixture is well browned, about 3-5 minutes. Gradually whisk in the beef broth (or water/tomato mixture) until smooth. Season with salt, pepper, lemon juice, and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Place the fried cutlets in a stewpan or baking dish. Pour the brown sauce over the cutlets. Cover and simmer gently on the stovetop or bake in a preheated oven at 325°F (160°C) for 30 minutes, or until the cutlets are tender.
6. 6Arrange the cutlets on a hot platter. Spoon the sauce over the cutlets and garnish with fresh parsley. Serve immediately.