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Wednesday, 11 July 2012


To balance Savella’s creamed scalloped potatoes (I just had the yummy leftovers yesterday) I needed a simple meat dish so I chose the simple recipe below.  
Savella’s Telyachi Kotlety (Breaded Veal Cutlets)

            4 veal chops or cutlets                                  1 cup bread crumbs 
1 egg                                                               ¾ tsp salt
2 tbsp water                                                    ½ tsp pepper
2 tbsp butter                                                  ½ cup soup stock or water
  1.  Preheat oven to 350 degrees.
  2. Set out a casserole with a lid.
  3. Beat egg slightly and add 2 tbsp water.  Pour onto a plate.
  4. Mix salt and pepper with bread crumbs and spread out on a plate.
  5. Measure out your soup stock or water and set by the casserole.
  6. Pat the veal chops dry.
  7. Start heating the butter in a large frying pan over medium heat.
  8. Dip a chop in the beaten eggs and then in the seasoned bread crumbs.
  9. Put the chop into the frying pan and repeat with other chops.
  10. Brown the chops on both sides and remove to the casserole.
  11. Pour soup stock or water around the chops.
  12. Cover tightly and cook in oven for 30 minutes.  (They can stay in there longer and they’ll still be good – this is nice to know if your company is late.)
  13. When serving, pour pan drippings into a small pitcher.

A tossed salad with a vinaigrette dressing goes well with the scalloped potatoes and veal.  Just add chopped green peppers, capers, and a sliced hard-boiled egg to the lettuce.

**  I couldn't believe how good those scalloped potatoes were as leftovers.  They really are a company dish.  You could cook them a day ahead if you're expecting company and make your day so much easier.