Veal schnitzel chopped
Veal 95, 10 milk, eggs 5, flour 5, 20 fat, butter 5, 50 meat juice, beef fat for frying 7, garnish 150.
Veal mince with fat or pork fat (lard), salt, add egg, milk, pepper and mix well. Cooked cutlet mass to cut for pellets of oval shape with a thickness of 5-7 mm.
For 10 minutes before serving to breaded products in wheat flour and immediately fry in a pan or in the skillet with beef fat to form on the surface of the schnitzels on both sides of crackling.
When serving drizzle the schnitzel with oil and the meat juice. Side dish — fried or boiled potatoes, mashed potatoes or boiled pasta, vegetables, cucumbers, tomatoes, etc.
Veal cutlets with tarragon
Veal 170, tomato puree 50, 5 flour, tarragon 5, 25 butter, garnish 150, pepper.
Cutlets with the bone slightly discourage, sprinkle with salt, pepper and fry in butter, not allowing much to brown.
In a bowl, where the fried cutlets, put the tomato puree, fry it, dilute the broth brewed from the bones of veal, add flour mixed with butter, and boil. In the strained sauce, add the tarragon leaves, put the browned cutlets and stew them for 5-10 minutes.
When serving cutlets to put on the dish, sauce to fill with butter and pour over cutlets. Garnish crumbly rice porridge or fried potatoes.