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Veal Cutlets From the Fillet or Leg

Veal cutlets from the fillet or leg, breaded and fried, served in a curry‑wine‑lemon gravy.

From an old cookbook · modernised transcription
By Mary Randolph (1762–1828) · From a historical cookbook (Internet Archive) · 1 ingredients
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Veal Cutlets From the Fillet or Leg

Ingredients

Directions

Prepare the cutlets

  1. Cut off the flank and remove the bone.

  2. Slice the meat to the size of the fillet and half an inch thick.

  3. Lightly beat the slices.

  4. Beat two yolks of eggs lightly.

  5. Mix grated bread with pepper, salt, pounded nutmeg, and chopped parsley.

  6. Lay the slices on a board and wash the upper side with the egg.

  7. Cover the upper side thick with the bread crumbs, pressing them on with a knife.

  8. Let them stand to dry a little so they do not fall off in frying.

  9. Turn the slices gently, applying egg and crumbs on the other side in the same manner.

Fry and simmer

  1. Place the slices into a pan of boiling lard and fry until lightly brown.

  2. Drain every drop of lard from the cutlets.

  3. Prepare a gravy: season with a teaspoonful of curry powder, a large spoon of wine, and a spoon of lemon pickle; thicken with butter and brown flour.

  4. Lay the cutlets in the gravy and stew for fifteen or twenty minutes.

  5. Serve garnished with thin lemon slices.

By Mary Randolph (1762–1828). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Eggs
Egg yolks bind the bread crumbs to the meat so the coating holds during frying.
Bread crumbs (in the method)
Crumbs form a crisp, browned coating that protects the meat while it fries.
Veal (in the method)
Lean meat forms the cutlet base that is flattened, coated and cooked through.

The step that matters

Let the coated slices dry before frying. Resting lets the egg and crumb coating set so it adheres instead of falling off in hot lard. Draining the lard well afterward keeps the coating crisp rather than greasy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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