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Veal Cutlets

Chef.at.Home's picture
Ingredients
  Veal 2 Pound, sliced from leg
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Canned chicken broth/Bouillon cube 1 Cup (16 tbs)
Directions

1. Have the veal cut in slices 1/2-inch thick. Wipe with a clean, damp cloth. Remove the bone, if any, and place the meat between sheets of waxed paper, pound with a mallet or the edge of a heavy plate until thin. Remove from the paper and sprinkle with salt and pepper.
2. Brown lightly on both sides in hot butter or margarine in a frying pan.
3. Pour the broth over the meat, cover the pan and simmer 30 minutes or until the meat is tender enough to cut with a fork.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Veal
Servings: 
4

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