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
- Preheat oven to 350 degrees.
- Set out a casserole with a lid.
- Beat egg slightly and add 2 tbsp water. Pour onto a plate.
- Mix salt and pepper with bread crumbs and spread out on a plate.
- Measure out your soup stock or water and set by the casserole.
- Pat the veal chops dry.
- Start heating the butter in a large frying pan over medium heat.
- Dip a chop in the beaten eggs and then in the seasoned bread crumbs.
- Put the chop into the frying pan and repeat with other chops.
- Brown the chops on both sides and remove to the casserole.
- Pour soup stock or water around the chops.
- 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.)
- 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.