A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This softens the meat, and with this gravy it makes a nice breakfast dish. An alternative method is to simply fry the cutlets, then turn off some grease and add a few drops of hot water to what remains, turning this over the fried chops.
Preserved exactly as written in the original source
Put into a frying pan two or three tablespoonfuls of lard or beef drippings.
When boiling hot lay in the cutlets, well seasoned with salt and pepper and dredged with flour.
Brown nicely on both sides, then remove the meat, and if you have more grease than is necessary for the gravy put it aside for further use.
Reserve a tablespoonful or more and rub into it a tablespoonful of flour, with the back of the spoon, until it is a smooth, rich brown color.
Then add gradually a cup of cold water and season with pepper and salt.
When the gravy is boiled up well return the meat to the pan and gravy.
Cover it closely and allow it to stew gently on the back of the range for fifteen minutes.
Modern guidance to help you succeed with this vintage recipe
Dredging the cutlets in flour creates a protective coating that promotes even browning through the Maillard reaction while preventing moisture loss. The pan sauce made from the fond (browned bits) captures all the flavorful compounds left behind during searing. Finishing with a gentle stew allows the naturally lean veal to become tender as residual collagen breaks down, while the flour-thickened gravy keeps the meat from drying out.
The cutlets can be pounded, seasoned, and held in the refrigerator for up to 4 hours before cooking. The complete dish can be prepared through step 7, then cooled and refrigerated for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or broth to prevent drying.
Store cooled cutlets and gravy together in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low heat, adding a tablespoon or two of water if the gravy has thickened too much. Do not freeze, as the texture of the thin cutlets will deteriorate upon thawing.
AI-generated tips from Chef Cecil's culinary database
The cutlets can be pounded, seasoned, and held in the refrigerator for up to 4 hours before cooking. The complete dish can be prepared through step 7, then cooled and refrigerated for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or broth to prevent drying.
Store cooled cutlets and gravy together in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low heat, adding a tablespoon or two of water if the gravy has thickened too much. Do not freeze, as the texture of the thin cutlets will deteriorate upon thawing.
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