Broiled Veal Cutlets à l'Italienne is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cutlets sliced from a neck of veal that are breaded, fried in butter and served with Italian sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Broiled Veal Cutlets à l'Italienne.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BROILED VEAL CUTLETS a l'Italienne (an Entree).
867. INGREDIENTS.—Neck of veal, salt and pepper to taste, the yolk of 1 egg, bread crumbs, 1/2 pint of Italian sauce No. 453.
Mode.—Cut the veal into cutlets, flatten and trim them nicely; powder over them a little salt and pepper; brush them over with the yolk of an egg, dip them into bread crumbs, then into clarified butter, and, afterwards, in the bread crumbs again; broil or fry them over a clear fire, that they may acquire a good brown colour. Arrange them in the dish alternately with rashers of broiled ham, and pour the sauce, made by recipe No. 453, in the middle.
Time.—10 to 15 minutes, according to the thickness of the cutlets.
Average cost, 10d. per lb.
Seasonable from March to October.
Modern Redaction
Ingredients:
1 neck of veal
salt and freshly-ground black pepper, to taste
1 egg yolk
200g (about) breadcrumbs
100ml clarified butter, melted and cooled
300ml Italian sauce
ham, cut into rashers about 1cm thick
Method:
Cut the veal into neat cutlets then flatten and trim then so that they are neat. Dust with a little salt and black pepper then brush all over with the egg yolk. Dip in the breadcrumbs then dip in the clarified butter and then dip back into the breadcrumbs once more, ensuring that the cutlets are evenly coated.
Pre-heat your grill (broiler) and use to cook the cutlets, turning frequently, so that they cook evenly and are golden brown in colour (at the same time grill the rashers of ham).
To serve, arrange the veal cutlets in a circle on a serving dish, alternating them with the grilled ham. Pour the Italian sauce in the centre and bring to the table.
