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Chopped Cutlets

4 servings

Ingredients

• veal rib piece or leg meat (a little)
• salt (a little)
• egg (a little)
• crushed rusks (a little)
• butter (a little)

Instructions

1. Use a rib piece or lean meat from the leg.
2. Remove skin, tendons, and veins.
3. Finely chop the meat with salt, divide it into equal portions, and shape them like cutlets, smoothing them round with a knife.
4. Dip the cutlets in beaten egg, generously coat them with crushed rusks, place them in hot butter, and fry them until golden on both sides for about 10 to 12 minutes.

Modernized from a treasured 19th-century German cookbook.