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Meat and Poultry:
Veal Cutlets

from the Houston Junior League Cookbook


INGREDIENTS:
4 large veal cutlets, 1/2 inch thick
  Salt
  Flour
1/2 cup bacon drippings
  Paprika
2 onions, sliced crosswise
2 cups sour cream
  Lemon slices
  Parsley sprigs
TO PREPARE:

Season cutlets with salt and dredge with flour.  Heat bacon drippings in large skillet and add enough paprika to make the drippings very red.  Lightly sauté onions in drippings.  (Onions will separate into rings).  Remove sautéed onions and brown meat in drippings.  Put onions back in skillet with browned cutlets.  Add sour cream and stir.  Cover and cook over very low heat until meat is completely tender.  If it is necessary to thin gravy, add a little more water.  Garnish with lemon slices and parsley sprigs.  The gravy is delicious over rice.

SERVES:  4



Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 

   

 
 

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