Veal Cutlets

Ingredients

• 4 cutlets Veal cutlets, from neck or leg, about 1/2 inch thick (About 6 oz each)
• 2 large Eggs, well beaten
• 0.25 teaspoon Ground mace
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 1 teaspoon Fresh sweet marjoram, finely chopped (Or 1/2 tsp dried)
• 1 teaspoon Fresh lemon thyme, finely chopped (Or regular thyme)
• 2 tablespoons Fresh parsley, finely chopped (Plus extra for garnish)
• 1 cup Breadcrumbs, fine and dry (For coating)
• 4 tablespoons Butter, clarified (For frying)
• 2 tablespoons Butter (For white sauce)
• 2 tablespoons All-purpose flour (For white sauce)
• 1 cup Milk, whole (For white sauce)
• 8 ounces Button mushrooms, small (Cleaned and trimmed)
• 4 ounces Ground pork (For forcemeat balls)
• 0.25 cup Fresh breadcrumbs (For forcemeat balls)
• 1 large Egg, beaten (For forcemeat balls)
• 1 tablespoon Fresh parsley, chopped (For forcemeat balls)
• 8 sprigs Fresh parsley sprigs (For fried garnish)
• 0.25 cup Vegetable oil (For frying parsley)

Instructions

1. 1In a shallow bowl, beat the eggs thoroughly. Add the ground mace, nutmeg, salt, black pepper, chopped marjoram, lemon thyme, and 2 tablespoons chopped parsley. Mix well to combine all seasonings evenly.
2. 2Place the breadcrumbs in a separate shallow dish or plate. Set up your breading station with the egg mixture and breadcrumbs side by side.
3. 3Pat the veal cutlets dry with paper towels. Dip each cutlet into the seasoned egg mixture, coating both sides thoroughly. Let excess egg drip off, then press the cutlet into the breadcrumbs, coating both sides evenly. Place breaded cutlets on a plate.
4. 4In a bowl, combine the ground pork, fresh breadcrumbs, beaten egg, 1 tablespoon chopped parsley, and a pinch of salt and pepper. Mix until well combined. Form the mixture into 8-12 small balls, about 1 inch in diameter.
5. 5Heat the clarified butter in a large skillet over medium heat. When hot but not smoking, add the breaded cutlets (work in batches if necessary to avoid crowding). Fry for 4-5 minutes on the first side until golden brown, then flip and fry for another 4-5 minutes until cooked through and golden on both sides. Transfer to a warm plate and keep warm.
6. 6In the same skillet with remaining butter, add the forcemeat balls and mushrooms. Cook for 6-8 minutes, turning the balls occasionally, until the balls are browned and cooked through and the mushrooms are tender. Remove and keep warm.
7. 7In a small saucepan, melt 2 tablespoons butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux. Gradually add the milk while whisking continuously to prevent lumps. Continue cooking and stirring for 3-4 minutes until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.
8. 8Heat the vegetable oil in a small pan over medium-high heat. Pat the parsley sprigs completely dry with paper towels. When oil is hot (about 350°F), carefully add the parsley sprigs and fry for 30-45 seconds until crisp but still green. Remove with a slotted spoon and drain on paper towels.
9. 9Arrange the veal cutlets on a serving platter. Spoon the white sauce over or around the cutlets. Arrange the forcemeat balls and mushrooms around the cutlets. Garnish with the fried parsley sprigs. Serve immediately while hot.