Home › The Waldorf Kitchen › Fried Veal Cutlets with Tomatoes

Fried Veal Cutlets with Tomatoes

Cut about two pounds of veal cutlets from the leg into small slices, season them with pepper and salt, roll them in cracker-dust, then dip them in beaten eggs and again in cracker-dust. Have in readiness on the fire a fryingpan containing smoking fat one-half an inch in depth; put the veal into the hot fat and fry brown on both sides. While the veal is frying wipe half a dozen large, firm tomatoes with a damp cloth, slice them about one-half an inch thick, roll them in flour, season with pepper and salt and fry until brown in the pan with the veal. Serve the veal on a dish, with the tomatoes laid neatly round in a circle. The veal cutlets may be dipped in breadcrumbs and fried, and served with the tomatoes.