Veal Cutlets

Ingredients

• 600 gVeal chop
• 100 gEgg
• 0.5 gNutmeg
• 80 gBreadcrumbs
• 80 gButter
• 5 gSalt

Instructions

1. 1

   Preparation

   • Cut a rib roast into 4 equal cutlets (about 150 g each). Trim fat, sinews and bone ends.
   • Pound the cutlets to about 1–1.5 cm thickness using a meat mallet.
   • Trim the edges with a knife, pat dry.
2. 2

   Breading

   • Beat the eggs in a bowl and add freshly grated nutmeg.
   • Dip each cutlet into the egg mixture, then press into crushed rusk or breadcrumbs until evenly coated.
3. 3

   Frying

   • Heat the butter in a large pan until foaming.
   • Place all cutlets in the pan and fry uncovered over medium heat. Brown the underside briefly, then turn once and place the previously top side back up.
   • Frequently spoon the hot butter over the cutlets while frying. Fry about 8–12 minutes until golden and tender.
   • Season with fine salt just before serving.
4. 4

   Serving

   • Serve cutlets hot with seasonal vegetables (e.g. cauliflower or peas) or potatoes.
   • Use trimming scraps for a sauce, ragout or veal jelly if desired.