Veal Cutlets, Oven-Roasted
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- veal cutlets (filetes de ternera)
- salt
- parsley (perejil)
- lemon juice (zumo de limón)
- breadcrumbs (pan rallado)
- manteca (lard)
Instructions
- Arrange the veal cutlets in a baking pan. Season them with salt, parsley, and lemon juice. Sprinkle breadcrumbs over the top. Pour very hot manteca (lard) over everything. Roast in the oven for half an hour.