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Veal Cutlets

4 servings

Ingredients

• 0.88 kg Veal rib rack
• Egg (a little)
• Salt (a little)
• Pepper (a little)
• Crushed rusk (a little)
• Butter (a little)

Instructions

1. Take a rack of ribs (for 4 people, ¾ to 1 kg), trim off the backbone, top skin, and tendons, and divide the meat so that each piece has one rib.
2. Gently tenderize the meat with a wooden mallet, expose half of the bone, shape the meat with a knife to be round and smooth, about a finger thick.
3. Dip each cutlet in egg with salt and pepper to taste, roll in crushed rusk, and place in plenty of boiling butter.
4. Once all cutlets are in the pan, flip them so the bottom side is now on top, and fry one side dark yellow first, then flip again.
5. Fry for about 10 minutes, frequently basting with butter.
6. When they are dark yellow and tender, arrange them.
7. Serve as a side dish with fresh vegetables, especially good with cauliflower and young peas.
8. They can also be served as an intermediate course with mashed potatoes, formed into a round on a platter; arrange the cutlets upright in a wreath around it and pour brown butter over the potatoes.

Modernized from a treasured 19th-century German cookbook.