"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Polish Cutlets Recipe

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This recipe for Polish Cutlets, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Jones
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. ground veal
1/4 cup milk
1/4 cup margarine
1 cup soft bread pieces (about 2 slices)
1/2 tsp. lemon juice
1/2 tsp. paprika
1/2 tsp salt
1 beaten egg
1/2 cup bread crumbs
2 TB shortening

Directions:
Directions:
Combine ground veal, milk, margerine, soft bread, lemon juice, paprika, and salt. Add a dash of pepper. Form into 6 thick patties. Combine the egg with 2 TB water. Dip patties into egg mixture and then into dry bread crumbs. Brown patties in skillet in shortening. Simmer, covered.
Gravy:
Pour off pan drippings and reserve 2 TB. Blend with 1 TB flour, 1/4 tsp nutmeg, 1/4 tsp salt and a dash of pepper. Add 1 cup of whole milk. Cook until thickened and bubbly. Stir in 1 tsp lemon juice. Serve over patties. Yummy!

 

 

 

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