Recipe Details

Summary

Name: Belgian Veal Cutlets.

Category: International

Season veal cutlets; dip in beaten egg and roll in fine bread−crumbs. Fry in deep hot lard; keep hot. Chop a

few onions with a clove of garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful of flour until

brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove

from the fire; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas.