Veal Cutlets is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cutlets sliced from a leg of veal that are coated in eggs and breadcrumbs before being fried in butter and served with a sauce made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Veal Cutlets.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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
VEAL CUTLETS (an Entree).
866. INGREDIENTS.—About 3 lbs. of the prime part of the leg of veal, egg and bread crumbs, 3 tablespoonfuls of minced savoury herbs, salt and popper to taste, a small piece of butter.
Mode.—Have the veal cut into slices about 3/4 of an inch in thickness, and, if not cut perfectly even, level the meat with a cutlet-bat or rolling-pin. Shape and trim the cutlets, and brush them over with egg. Sprinkle with bread crumbs, with which have been mixed minced herbs and a seasoning of pepper and salt, and press the crumbs down. Fry them of a delicate brown in fresh lard or butter, and be careful not to burn them. They should be very thoroughly done, but not dry. If the cutlets be thick, keep the pan covered for a few minutes at a good distance from the fire, after they have acquired a good colour: by this means, the meat will be done through. Lay the cutlets in a dish, keep them hot, and make a gravy in the pan as follows: Dredge in a little flour, add a piece of butter the size of a walnut, brown it, then pour as much boiling water as is required over it, season with pepper and salt, add a little lemon-juice, give one boil, and pour it over the cutlets. They should be garnished with slices of broiled bacon, and a few forcemeat balls will be found a very excellent addition to this dish.
Time.—For cutlets of a moderate thickness, about 12 minutes; if very thick, allow more time.
Average cost, 10d. per lb. Sufficient for 6 persons.
Seasonable from March to October.
Note.—Veal cutlets may be merely floured and fried of a nice brown; the gravy and garnishing should be the same as in the preceding recipe. They may also be cut from the loin or neck, as shown in the engraving.
Modern Redaction
Ingredients:
1.3kg prime leg of veal
2 eggs
250g breadcrumbs
3 tbsp mixed savoury herbs, minced
salt and freshly-ground black pepper, to taste
butter for frying
2 tbsp butter
2 tbsp plain flour
300ml boiling water
lemon juice, to taste
Method:
Cut the leg of veal into cutlets about 2cm thick. Trim as neatly as possible and pound with a mallet or a rolling pin to ensure they are of even thickness.
Mix the breadcrumbs with the herbs, season with salt and black pepper and set aside on a plate. Brush the prepared cutlets with beaten egg and then coat in the breadcrumb mix, pressing down to bind evenly.
Melt butter in a pan, add the breaded cutlets and fry them golden brown (be careful they do not burn). If the cutlets are rather thick then cover the pan, reduce the heat to its lowest setting and allow them to finish cooking gently for about 10 minutes after they have browned.
When done, transfer the cutlets to a plate and place in a low oven to keep warm. Now make the sauce. Melt the 2 tbsp butter in the pan and scatter over the plain flour. Mix together to form a roux then beat in the boiling water until smooth. Bring back to a boil, reduce to a simmer and season with salt, black pepper and lemon juice. Cook until thickened.
Arrange the cooked cutlets on a serving dish, pour over the sauce and serve.
