Veal Cutlets from the Fillet or Leg

Ingredients

• veal fillet or leg
• 2 egg yolks
• bread crumbs, grated
• 1 teaspoon curry powder
• 1 large spoon wine
• 1 spoon lemon pickle
• butter
• brown flour
• lard
• good gravy
• lemon

Instructions

1. Cut off the flank from the veal and remove the bone. Slice the meat the size of the fillet, about half an inch thick. Beat the egg yolks light.
2. Mix together grated bread crumbs with pepper, salt, pounded nutmeg, and chopped parsley. Lay the veal slices on a board and beat them a little. Wash the upper side with beaten egg, then cover it thickly with the bread crumb mixture. Press the crumbs on with a knife and let them stand to dry a little so they will not fall off during frying.
3. Turn the cutlets gently and apply egg and crumbs to the second side in the same manner. Put them into a pan of boiling lard and fry them until light brown. Drain every drop of lard from the cutlets.
4. Prepare good gravy and season it with a teaspoonful of curry powder, a large spoonful of wine, and a spoonful of lemon pickle. Thicken with butter and brown flour. Lay the cutlets in the gravy and stew them for fifteen to twenty minutes.
5. Serve up garnished with lemon cut in thin slices.