Season the cutlets; dredge each cutlet in flour, shaking off excess flour; dip each cutlet into a beaten egg; then coat with dried bread crumbs (I used panko). Fry in olive oil (or a combo of olive oil and butter for extra richness), until golden brown and cooked through. Sprinkle with fresh lemon juice.
Loved this post. I recognized the name. Nick was one of my students at Central College. I will have to go check out Old Station. You made it sound like a destination for sure! Thanks
He mentioned he went to Central! In fact, he's pairing with another buddy from Central for the October farm to table dinner. Nice to hear from you, Jann.
Hey Jann. I hope you can stop out at our shop sometime. It would be great to reconnect. Can you believe we have 4 Central College graduates working at Old Station Craft Meats. Nick Richtsmeier is not one of them but he is the other Central grad hosting the Whole Hog Jubliee. It would be fun if you could make it.
It's such a wonderful place. The fresh meats display case is always so beautiful. So enticing... It used to by newest bad habit. Now it's just an old, but always near the top of the list. Veal cutlets? Hello saltimbocca... Thanks Wini!
What I found in my research (and what makes perfect sense):
Remember when airline travel used to be elegant? These are elegant cuts that were designed for airlines to serve, because they could be easily enjoyed while eating from a tray on a flight.
Here's the recipe for that Veal Cutlet:
Season the cutlets; dredge each cutlet in flour, shaking off excess flour; dip each cutlet into a beaten egg; then coat with dried bread crumbs (I used panko). Fry in olive oil (or a combo of olive oil and butter for extra richness), until golden brown and cooked through. Sprinkle with fresh lemon juice.
Thanks Wini: I love veal and now know where to get cutlets and can try your recipe. Terry
Loved this post. I recognized the name. Nick was one of my students at Central College. I will have to go check out Old Station. You made it sound like a destination for sure! Thanks
He mentioned he went to Central! In fact, he's pairing with another buddy from Central for the October farm to table dinner. Nice to hear from you, Jann.
Hey Jann. I hope you can stop out at our shop sometime. It would be great to reconnect. Can you believe we have 4 Central College graduates working at Old Station Craft Meats. Nick Richtsmeier is not one of them but he is the other Central grad hosting the Whole Hog Jubliee. It would be fun if you could make it.
I didn't know about Old Station until last year. Their steaks are steakhouse quality!
I haven't even gotten to the steaks yet. I was like a kid in a candy store with all the cuts I've been long unable to find ... until now!
It's such a wonderful place. The fresh meats display case is always so beautiful. So enticing... It used to by newest bad habit. Now it's just an old, but always near the top of the list. Veal cutlets? Hello saltimbocca... Thanks Wini!
Oh yes! Saltimbocca! Yes, yes, yes.
Hey Wini,
Curious on how the chicken breasts acquired the name "Airline" Do you know the story behind that?
Hope all is well my friend.
Hi Jon! Nice to hear from you.
What I found in my research (and what makes perfect sense):
Remember when airline travel used to be elegant? These are elegant cuts that were designed for airlines to serve, because they could be easily enjoyed while eating from a tray on a flight.
I find that fascinating!
I thought that could be the reason. Cool.
The cuts of meat and the recipes you discussed look absolutely wonderful.
Appreciate it. Look forward to reading your posts.
My best to Dave.