Veal cutlets
4 servings
40 minutes
Veal cutlets are an exquisite dish of French cuisine, embodying the tenderness of young meat and the richness of flavor nuances. Their history traces back to traditional European recipes, where veal has always been valued for its softness and refinement. Meat slices soaked in fresh lemon juice harmoniously combine with the spiciness of ham and creaminess of eggs. Fried in clarified butter to a golden crust, they acquire an appetizing crunch, while added cream gives the sauce a velvety texture. These cutlets will be an ideal choice for a festive dinner or a cozy family lunch, revealing the elegance of French gastronomy.
1
Tenderized veal pieces should be well beaten, sprinkled with pepper and salt, and drizzled with lemon juice. Place a slice of ham and half a hard-boiled egg on each cutlet. Roll them up and tie with string.
- Veal: 600 g
- Ham: 400 g
- Chicken egg: 2 pieces
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Fry in clarified butter in a roasting pan or deep skillet for 10 minutes.
- Clarified butter (ghee): 50 g
3
Add cream, cover with a lid, bring to a boil, and keep on heat for another 5-7 minutes.
- Cream: 50 g
