To Broil Veal Cutlets

Ingredients

• 3 pounds veal (best end of the neck or veal cutlet)
• 1 teaspoon savory thyme (chopped)
• rind of ½ lemon (chopped)
• 1 bunch parsley (chopped)
• 1 ounce butter
• 1 teaspoon lemon juice
• 1 egg
• pepper to taste
• salt to taste
• bread crumbs
• ½ pound bacon (for rolls)

Directions

1. Place the veal on a cutting board.

2. Saw off the end of the rib-bone, leaving the cutlet bone 3 inches long.

3. Remove the chine-bone at the back of the cutlets.

4. Joint each cutlet with a chopper.

5. Cut each cutlet close to the bone to get an extra cutlet between each bone.

6. Beat each cutlet to about ½ inch thick with a meat mallet.

7. Trim the cutlet round, leaving ½ inch of rib-bone bare.

8. Shape the cutlets nicely.

9. Set aside the trimmings for clarifying fat.

10. Chop the savory thyme finely until it fills a ¼ teaspoon.

11. Peel the lemon very thin and chop the rind finely.

12. Wash and dry the parsley, then chop it finely.

13. Melt the butter in the oven.

14. Once melted, mix in the lemon juice, chopped thyme, lemon rind, and parsley.

15. Add the egg, pepper, and salt, and beat together.