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Veal Cutlets with Bacon

Neatly trim the cutlets so that they will be of one size and shape and then beat them with the rolling-pin until they are a little more than a quarter of an inch in thickness. Dip each cutlet into beaten egg and then into fine dry bread crumbs seasoned with salt and pepper. Place them in a pan, well greased. Fry gently until done on one side; turn and fry the other side. When done serve with slices of bacon.