Pork or Veal Cutlets
Breaded/Seasoned patties. Nice with some pasta/tomato sauce.  

1 kg ground/tenderized pork or veal
1/2 cup breadcrumbs (or more)
1 teaspoon paprika
2 eggs
1 teaspoon salt           
Dash pepper            
1 tablespoon ground or dry parsley                   
1/4 cup lemon Juice            
             
           




Mix everything in a large bowl as you would hamburgers. Once completed you can roll in breadcrumb/parsley for a nicer crust. To make an even richer crust dip the meat in a beaten egg before dipping breadcrumbs. Cook immediately in a hot pan or flat grill. Serve with a zest of lemon and parsley.

  

This is a double recepie; 1/2 ingredients if only for 1 meal. 2 ways to prepare: Ground meat (similar to hamburgers) or tenderized (flattened with a hammer/scored mallet). Either is fine, depends on taste. Veal is nice but expensive; if you are making patties from ground meat try and go for flat and thin, not round. Don't worry; the breadcrumbs and egg will hold it all together. Don't be shy with the salt and pepper for the best flavor.

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Related Pages:
Proper meat selection and prepartation

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BUCK