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Veal Cutlets with Cream Gravy

Wipe the cutlets, sprinkle them with salt and pepper, dip them first in beaten egg and 25 then in fine bread or cracker crumbs, and fry in drippings until brown. The cutlets should be thoroughly browned on both sides. Place them on a platter, add cream to the gravy in the pan, and thicken slightly with one tablespoon of flour wet in a little water.