Veal Cutlets. Mrs. U. F. Seffner. Recipe

History of Veal Cutlets:

Veal cutlets have been a popular dish in many culinary traditions around the world for centuries. The dish is believed to have originated in Italy, where it is known as "Cotoletta alla Milanese." This delicious meat dish typically features thinly sliced veal, coated in breadcrumbs, and fried until golden brown. Over time, variations of veal cutlets have emerged, with different countries adding their own unique flavors and preparations.

Fun Facts about Veal Cutlets:

1. The term "cotoletta" originated from the Lombardy region of Italy, where it initially referred to a bone-in cut of meat, typically pork or veal. Today, the term has evolved to signify any breaded and fried cutlet dish.

2. Veal cutlets are often compared to another classic dish, Wiener Schnitzel. While both dishes are prepared in a similar manner, the key difference lies in the use of meat. Veal cutlets use veal, whereas Wiener Schnitzel is traditionally made using thinly pounded and breaded pork or beef.

3. Veal is a meat typically obtained from young calves, making it tender and delicate in texture. This makes it the perfect choice for cutlets as they cook quickly and remain juicy.

4. The practice of frying the cutlets in bacon fat adds a delicious smoky flavor to the dish, enhancing its overall taste. However, for a healthier alternative, you can always use vegetable or olive oil.

Recipe: Veal Cutlets à la Mrs. U. F. Seffner

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:
- 4 veal cutlets, thinly sliced
- 4 slices of breakfast bacon
- 1 cup cornmeal or cracker crumbs
- 1 large egg, beaten
- Salt and pepper to taste
- Vegetable or olive oil (as needed for frying)

Instructions:

1. Begin by frying the slices of breakfast bacon in a skillet until they are crispy. Once cooked, remove the bacon slices and set aside. Reserve the fat in the skillet for frying the veal cutlets.

2. In a shallow dish, place the cornmeal or cracker crumbs. Season with salt and pepper to taste, and mix well.

3. Dip each veal cutlet into the beaten egg, coating both sides evenly. Then, roll the cutlet in the cornmeal or cracker crumbs, making sure to coat all sides thoroughly.

4. Heat the skillet with the bacon fat over medium heat. Add the breaded veal cutlets to the skillet and fry them slowly until they turn a nice brown color. This usually takes around 4-5 minutes per side.

5. Once cooked, transfer the veal cutlets to a plate lined with paper towels to drain any excess oil.

6. Serve the veal cutlets hot, garnished with the crispy bacon slices, if desired. They pair well with a side of mashed potatoes, steamed vegetables, or a fresh salad.

Similar Recipe Dishes:

1. Wiener Schnitzel: This Austrian classic is made using thinly sliced pork or beef cutlets, which are pounded, breaded, and fried until golden brown. It is traditionally served with a squeeze of lemon and accompanied by a potato salad.

2. Chicken Milanese: This Italian variation replaces veal with chicken breasts, which are pounded, breaded, and fried until crispy and golden. It is a popular dish often served with a fresh tomato salad or a side of pasta.

3. Pork Tonkatsu: A Japanese dish that features a breaded and deep-fried pork cutlet. It is typically served with shredded cabbage, steamed rice, and a side of Tonkatsu sauce.

4. Escalope de Veau: A French dish that showcases thinly sliced veal cutlets, usually breaded and pan-fried. It is often served with a creamy mushroom sauce and accompanied by roasted potatoes or buttered noodles.

Remember, veal cutlets are a versatile dish that can be customized to suit your personal taste preferences. Feel free to experiment with different seasonings and coatings to create your own unique variation of this delicious and timeless recipe.