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Veal Cutlets with Cream Gravy

2 pounds veal cutlets

Drippings

1 cup milk or cream

Salt and pepper

1 tablespoon flour

Egg

Bread or cracker-crums

Wipe the cutlets, sprinkle with salt and pepper, dip them first or cracker-crums, and sauté in beaten egg and then in fine bread or cracker-crums, and sauté they may be cut into in drippings until brown. If preferred, they may be cut into with a rolling-pin until small pieces of similar size and pounded with a rolling-pin until thickness and then egged little more than a quarter of an inch in thickness and then egged should be thoroughly and crummed and sautéd. The cutlets should be thoroughly platter, add cream to browned on both sides. Place them on a platter, add cream to flour rubbed to a the gravy in the pan, and thicken slightly with flour rubbed to a may be served with smooth paste with a little cold water. They may be served with used instead of milk sauce slices of bacon. Tomato sauce may be used instead of milk sauce. .