10. Pan-Broiled Veal Steak or Cutlets.--Several methods of preparing
veal steak or cutlets are in practice, but a very satisfactory one is to
pan-broil them. This method prevents the juices from being drawn out of
the meat and consequently produces a tender, palatable dish.
[Illustration: FIG. 2]
To pan-broil veal steak or cutlets, grease a hot frying pan with fat of
any desirable kind, place the pieces of meat in it, and allow them to
sear, first on one side and then on the other. When they are completely
seared, lower the temperature, and broil for 15 to 20 minutes, or longer
if necessary. Season well with salt and pepper. When cooked, remove to a
platter and, just before serving, pour melted butter over the meat.
11. Veal Cutlets in Brown Sauce.--To improve the flavor of veal cutlets,
a brown sauce is often prepared and served with them. In fact, the
cutlets are cooked in this sauce, which becomes thickened by the flour
that is used to dredge the meat.
To cook cutlets in this way, dredge them with flour, season them with
salt and pepper, and saute them in hot fat until the flour is quite
brown. Then pour 1 cupful of milk and 1 cupful of water over the meat,
cover the pan securely, and allow to cook slowly for about 3/4 hour. The
sauce should be slightly thick and quite brown. Serve the cutlets in the
brown sauce.
12. Veal Roasts.
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