Milk-Veal Cutlets in Egg Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- milk-veal cutlets
- egg yolks
- g butter
- lemon
Instructions
- Bread and cook the cutlets as in N. 312 and 313.
- Whisk egg yolks, butter, and lemon juice; spread over the cutlets.
- Keep briefly on the heat and serve.