Recipe ingredients and directions:

 6 Veal cutlets (Loin cut)

2 tb Worcestershire sauce

2 tb Dried mustard

2 tb Parmesan cheese

1 c Flour

1 tb Salt

1 tb Pepper

2 Eggs

1 Bay leaf

1 c Bread crumbs

2 tb Parsley

1 c Tomato puree

1/2 c Heavy cream

1 Celery stalk

5 sl Onion

1 Clove

Salt to taste

Pepper to taste

1 c Light cream

1 Garlic bud

1 t Chopped parsley

1/4 ts Baking Soda

1. Use meat tenderizing hammer to pound veal to about 3/8 inch thick

fillets. Note: Wear an apron, and be prepared for a wide ranging

clean-up.

2. Lay out fillets on wax paper. Salt and pepper each fillet, brush

with Worcestershire sauce, sprinkle with dried mustard and parmesan

cheese. - GENTLY * tap mixture into veal.

3. Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip

floured veal pieces in egg, then coat with bread crumbs. The veal

may be stored in fridge for up to 2 hours.

4. Combine tomato puree, celery, onion, garlic, salt, pepper, and clove

in saucepan and simmer for 15 minutes. Strain through fine mesh

sieve, pushing as much vegetable pulp through as possible. Return to

saucepan and reheat.

5. Saute veal in frying pan with lots of butter or olive oil, turning

often until both sides are browned. Serve on heated platter with

parsley garnish.

6. Add baking soda to reheated vegetable puree, then combine first the

light cream, then the heavy cream. Move to sauce boat and garnish

with chopped parsley. Serve immediately.

Category: Austrian Recipes