BEEF, VEAL AND PORK Recipes

BREADED CUTLETS

Have the cutlets cut into portions of the right size
for serving. Dust each side with salt and pepper. Beat one egg with a
tablespoon of cold water, dip the cutlets in this and roll in fine bread
crumbs. Fry three slices of salt pork in the frying-pan and cook the
cutlets in this fat. As veal must be well done to be wholesome, cook it
slowly about fifteen minutes. Serve with a gravy made from the contents
of the pan or with a tomato sauce.

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