Veal cutlets maryland

Yield: 1 servings

Measure Ingredient
4 eaches Veal cutlets, each weighing 8 or 9 ounces
2 tablespoons Butter (melted)
\N \N Salt and pepper
3 eaches Eggs, (slightly beaten)
\N \N About 2 cups fine sifted cracker crumbs
\N \N About 2 cups fine sifted bread crumbs
⅓ cup Butter
1⅓ cup Sweet cream
⅔ cup Rich milk

Brush the cutlets with the melted butter, then sprinkle with salt and pepper. Roll the prepared cutlets in the cracker crumbs, then dip them into the egg, then into the bread crumbs. Melt the butter in a shallow pan, then cook the cutlets in the butter, first on one side and then on the other until golden brown. Put the cream and milk on them, cover the pan tightly, and cook in oven 300 about 1 hour.

Remove to a hot platter. Thicken the sauce remaining in the pan with a few bread crumbs and strain. Serve with the cutlets. NOTE: The cutlets should be cut from best quality veal and cut about three quarters to one inch thick. This amount will serve four persons, allowing one cutlet to each. Shared By: Pat Stockett From: Home Cooking Recipes from The Waldorf Astoria 1936 Submitted By PAT STOCKETT On 04-26-95

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