Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Breaded veal breast

Breaded veal breast at Erken 1914: the veal breast is boiled tender in salted water for about 2 hours, brushed with egg, breaded in rusk, parsley and salt, browned in butter and served with a simple sauce of browned butter and veal stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 211 (falt i det fri)

Be the first to rate

About the dish

To "griljere" means to bread and brown boiled meat, a common way to give boiled veal breast a crisp and inviting surface in older Norwegian home cooking and middle-class kitchens.

How to make it

  1. 1

    Boil the meat

    Wash the veal breast in lukewarm water and crack the bones. Place the meat in boiling, salted water and let it boil tender, about 2 hours. Take it out.

  2. 2

    Bread

    Brush the meat side with beaten egg and turn the meat in a mixture of finely crushed rusks, parsley and salt.

  3. 3

    Brown

    Brown the meat in a pan in lightly browned butter until it takes on a nice color.

  4. 4

    Sauce

    Brown butter in a pan, thin with a little veal stock and give the sauce a boil-up. Serve with the meat.

Changes from the original

Measurements modernized (gr. → g), "knækkes" explained as the bones being cracked/cut, and the rusks are given as finely crushed. The amount of veal stock for the sauce is estimated, as the original only says "a little."

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 211) → 1949 (korrekturlest, s. 242)~37% av teksten endretfjernetlagt til
2 kg. kalvebryst 1 egg 4 kavringer 1 spiseske spiseskje persille 2 teskeer teskjeer salt 50 gr. smør. Kjøttet vaskes i lunkent vand, knækkes, sættes vann, knekkes, settes over ilden varmen i kokende, saltet vand; tages op, naar vann; tas op når det er kokt, efter ca. 2 timers forløp, bestrykes paa kjøtsiden kjøttsiden med vispet egg, vendes i en blanding av finstøtte kavringer, 1 spiseske spiseskje persille og saltet; brunes paa pande på panne i det let lett brunede smør. Til saus brunes smør, som iheldes ihelles litt kalvekraft og gives gis et opkok.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the veal breast boil?
The meat is placed in boiling, salted water and boils for about 2 hours. Then it is taken out and breaded and browned, so the total time comes to about 2.5 hours.
What does the breading consist of?
The meat side is brushed with beaten egg and turned in a mixture of 4 finely crushed rusks, 1 tablespoon chopped parsley and 2 teaspoons salt. Then the meat is browned in a pan in lightly browned butter (50 g).
How is the sauce made?
Butter is browned in a pan, and you thin it with a little veal stock from the boiling and give it a boil-up.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 211. It is calculated for 6 servings and uses 2 kg veal breast.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!