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Sautéd Veal Cutlet or Chops

Dust the veal lightly with salt and pepper and roll it in slightly beaten egg, which has been diluted with a fourth cupful of water to an egg, and then dust it thoroughly with cornmeal, or very fine dry bread crumbs. Place in a fryingpan, in which sufficient Snowdrift has been melted to keep the meat from sticking, and brown it quickly on both sides. Then cover it and let it simmer in its own juices for about twenty-five minutes. Serve with a gravy made from the drippings in the pan, or with Tomato Sauce, or with boiled spaghetti or noodles, re-heated in Cream or White Sauce No. 2.