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Old 04-11-2009, 11:15 AM
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Default Cooking Tough Veal

Cooking Tough Veal
2 Pounds of Veal steaks or chops
1 Egg
Bread Crumbs
Milk, Salt and Pepper
Cut the veal into small pieces, a good size for serving, and season with salt and pepper.
Dip pieces into the egg, which has been beaten light, then into the bread crumbs. Have a little pork fat (lard will do) in a cast iron skillet, and fry the veal on both sides until brown. Set on the back of the stove*
and cook slowly for ten minutes. Cover with milk, cover the skillet and bake in a very slow oven (290-300 - LT) for one hour. The toughest veal, cooked in this way, will be as tender as chicken.

*Granny cooked on a big wood-burner, so the "back of the stove" was still hot...just adjust the heat under your skillet to low...
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