Veal cutlets maryland
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Veal cutlets maryland
  Veal  
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63508. Report a problem with this recipe.
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      Title: Veal cutlets maryland
 Categories: Veal
      Yield: 4 Servings
 
      4    Veal cutlets; each
           -weighing 8 or 9 oz
      2 tb Butter; melted
           Salt & pepper
      3    Egg; slightly beaten
      2 c  Cracker crumbs, fine; sifted
      2 c  Bread crumbs, fine; sifted
    1/3 c  Butter
  1 1/3 c  Sweet cream
    2/3 c  Rich milk
 
  Brush the cutlets with the melted butter, then sprinkle with salt and
  pepper.  Roll the prepared cutlets in the cracker crumbs, then dip
  them into the egg, then into the bread crumbs. Melt the butter in a
  shallow pan, then cook the cutlets in the butter, first on one side
  and then on the other until golden brown. Put the cream and milk on
  them, cover the pan tightly, and cook in oven 300 about 1 hour.
  Remove to a hot platter. Thicken the sauce remaining in the pan with
  a few bread crumbs and strain. Serve with the cutlets.
  
  NOTE:  The cutlets should be cut from best quality veal and cut about
  three quarters to one inch thick.
  
  This amount will serve four persons, allowing one cutlet to each.
 




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Recipe ID 63508 (Apr 03, 2005)

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