Season tender veal cutlets with salt and red pepper and sauté in hot olive-oil; then cover and simmer until tender. Boil macaroni until tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3 tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with bread-crumbs fried in butter. Serve hot.