"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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.

Marian Jones
Added: Tuesday, September 30, 2008


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

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.
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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