Breaded Veal Kotlety
From
Ben Collver@1:18/200 to
All on Sat Oct 31 09:52:34 2026
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Title: Breaded Veal Kotlety
Categories: Ukrainian, Veal
Yield: 1 Batch
1 1/2 lb Veal steak (3/4");
- up to 2 lb
1/2 Lemon; juice of
Seasoned bread crumbs
1 Egg; slightly beaten
Butter
1/2 c Soup stock or cream
Wipe the meat with a damp cloth. Trim off excess fat and skin from the
meat. Pound the meat well with a mallet or the edge of a heavy plate.
Sprinkle both sides with the lemon juice and let it stand at room
temperature for 30 minutes. Pat dry and cut the meat into serving
portions. Dip each slice in the bread crumbs and then in the beaten
egg diluted with 2 tablespoons of water. Again dip in the bread
crumbs. Brown the slices on both sides in the hot butter. Pour the
soup stock or cream over the meat, cover tightly, and cook in a slow
oven (300 to 325?F) for 1 hour. Arrange the meat attractively on a
hot platter, sprinkle with salt & pepper, and pour the pan drippings
over it. Garnish with sprigs of parsley.
Recipe by Savella Stechishin
Recipe FROM: Traditional Ukrainian Cookery, 1976
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