Pork or Veal Cutlets

Learn about this recipe from our Historic Foodways staff, then try it at home.

This recipe is similar to a fricassee in that the meat is partially cooked and then finished in a sauce. However, par-cooking in a seasoned liquid prior to the frying and stewing adds an incredible depth of flavor and complexity using a few simple ingredients.

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• 4-6 pork or veal chops
• 3 cloves of garlic, crushed
• 2-4 cups water
• 2 cups bread crumbs
• 3-5 sprigs of fresh thyme and parsley, plus 3 Tbsp. of fresh parsley, minced
• Salt and pepper
• ½ tsp. fresh nutmeg
• Lard or vegetable oil for frying
• ½ cup red wine
• ½ cup Worcestershire Sauce
• 4 oz. butter
• 3 Tbsp. all-purpose flour
• 1-2 cups of stuffing from the Forced Cabbage recipe.

Instructions

1. Combine the water, garlic, and sprigs of thyme and parsley in a sauté pan and stew for 15 to 20 minutes until the meat begins to turn grey.
2. While the meat is stewing, combine the bread crumbs, minced herbs, salt, pepper and nutmeg in a shallow dish.
3. When the meat is partially cooked, place the cutlets into the seasoned bread crumbs. Press them down so the crumbs adhere to the meat. Repeat for the other side. Continue to press the meat into the bread crumbs until well coated. Place the breaded meat into the refrigerator to dry while the stewing liquid is being reduced.
4. Melt the butter in a pan on low heat, add the flour and combine into one solid mass. Set aside.
5. Continue simmering the stewing liquid until the volume is reduced to about a cup. Strain out the particles and return the liquid to the pan and add the butter/flour mixture to thicken.
6. Add the Worcestershire Sauce and red wine. Stir until combined and the sauce is smooth and coats the back of a spoon. Taste the sauce and correct the seasoning with salt and pepper. Cover the pan and reduce the heat to a low simmer.
7. Fry the chilled and breaded meat in a frying pan with lard or a vegetable oil of your choice. When the cutlets are browned on both sides, place them into the simmering sauce. Cover the pan and continue to cook on moderate heat for 15 to 20 minutes.
8. While the meat is simmering, roll the forcemeat into balls the size of a walnut. Fry them until brown. Add them to the meat as garnish.