Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
Ve
200 ounces veal cutlets (4 oz each)
8 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1/4 teaspoon black pepper
12 ounces eggs (about 7 total), beaten
1 1/2 cups milk
1 pound bread crumbs, fine
24 ounces shortening
2 Tbsp Worcestershire sauce, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika, and 3 1/2 cups tomato soup. Arrange browned breaded cutlets in two 12x20x2-inch counter pans. Pour 1 3/4 qt sauce over each pan. Cover with aluminum foil and
1. Dredge cutlets with seasoned flour.
2. Combine eggs and milk. Dip cutlets in egg mixture, then roll in crumbs.
3. Brown meat in hot fat. Place, slightly overlapping, in two 12x20x2-inch counter pans. Add 2 cups water to each pan. Cover with aluminum foil. Bake at 325°F for 45-60 minutes.
al round, sliced 1/4 inch thick and cut into 5-oz portions, may be used.
VARIATIONS:
Veal Cacciatore. Dredge cutlets with flour. Brown in fat and place in baking pans. Pour over sauce made of 1 lb chopped peppers, 1 lb chopped onions, and 1/8 tsp minced garlic, simmered in margarine or butter for 10 minutes; 1 lb 8 oz sautéed sliced mushrooms; 1 1/2 qt canned tomatoes; 1/4 cup vinegar; 2 qt Chicken Stock; 1 oz salt; and 1 tsp pepper. Bake 45 minutes.
Veal New Orleans. To 2 qt medium White Sauce, add 8 oz chopped onions, 12 oz sliced mushrooms, bake at 325°F for 1 hour.
Veal Parmesan. Add 8 oz grated Parmesan cheese to bread crumbs. After cutlets are browned and arranged in baking pans, pour 2 qt Italian Tomato Sauce over them. Top with 1 lb 8 oz grated mozzarella cheese. Bake at 325°F for 1 hour.
Veal Piccata. Flour cutlets and brown in hot shortening. Arrange in two 12x20x2-inch counter pans. Sauté 1 lb sliced mushrooms and 2 cloves garlic, minced, in 2 Tbsp margarine. Add 2 1/2 cups Beef Stock and 2 Tbsp lemon juice. Bring to a boil. Pour 2 cups over each pan. Sprinkle 1/4 cup Parmesan cheese over each pan. Cover with aluminum foil. Bake at 325°F for 1 hour.
Veal Scallopini. Dredge cutlets with seasoned flour and sauté in hot shortening. Arrange in baking pans. Sauté 3 lb fresh mushrooms, sliced, and 1 lb chopped onion in 8 oz margarine. Add 2 qt Chicken Stock, 1 1/2 cups lemon juice or vinegar, and 1 tsp each of parsley, rosemary, and oregano or marjoram. Pour over cutlets. Bake at 325°F for 1 hour.
Ve
200 ounces veal cutlets (4 oz each)
8 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1/4 teaspoon black pepper
12 ounces eggs (about 7 total), beaten
1 1/2 cups milk
1 pound bread crumbs, fine
24 ounces shortening
2 Tbsp Worcestershire sauce, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika, and 3 1/2 cups tomato soup. Arrange browned breaded cutlets in two 12x20x2-inch counter pans. Pour 1 3/4 qt sauce over each pan. Cover with aluminum foil and
1. Dredge cutlets with seasoned flour.
2. Combine eggs and milk. Dip cutlets in egg mixture, then roll in crumbs.
3. Brown meat in hot fat. Place, slightly overlapping, in two 12x20x2-inch counter pans. Add 2 cups water to each pan. Cover with aluminum foil. Bake at 325°F for 45-60 minutes.
al round, sliced 1/4 inch thick and cut into 5-oz portions, may be used.
VARIATIONS:
Veal Cacciatore. Dredge cutlets with flour. Brown in fat and place in baking pans. Pour over sauce made of 1 lb chopped peppers, 1 lb chopped onions, and 1/8 tsp minced garlic, simmered in margarine or butter for 10 minutes; 1 lb 8 oz sautéed sliced mushrooms; 1 1/2 qt canned tomatoes; 1/4 cup vinegar; 2 qt Chicken Stock; 1 oz salt; and 1 tsp pepper. Bake 45 minutes.
Veal New Orleans. To 2 qt medium White Sauce, add 8 oz chopped onions, 12 oz sliced mushrooms, bake at 325°F for 1 hour.
Veal Parmesan. Add 8 oz grated Parmesan cheese to bread crumbs. After cutlets are browned and arranged in baking pans, pour 2 qt Italian Tomato Sauce over them. Top with 1 lb 8 oz grated mozzarella cheese. Bake at 325°F for 1 hour.
Veal Piccata. Flour cutlets and brown in hot shortening. Arrange in two 12x20x2-inch counter pans. Sauté 1 lb sliced mushrooms and 2 cloves garlic, minced, in 2 Tbsp margarine. Add 2 1/2 cups Beef Stock and 2 Tbsp lemon juice. Bring to a boil. Pour 2 cups over each pan. Sprinkle 1/4 cup Parmesan cheese over each pan. Cover with aluminum foil. Bake at 325°F for 1 hour.
Veal Scallopini. Dredge cutlets with seasoned flour and sauté in hot shortening. Arrange in baking pans. Sauté 3 lb fresh mushrooms, sliced, and 1 lb chopped onion in 8 oz margarine. Add 2 qt Chicken Stock, 1 1/2 cups lemon juice or vinegar, and 1 tsp each of parsley, rosemary, and oregano or marjoram. Pour over cutlets. Bake at 325°F for 1 hour.
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