Veal Cutlets, Milanese

Have six pared veal cutlets; dip them in clarified butter, then in breadcrumbs and immerse them in strained and beaten eggs; then again in breadcrumbs mixed with half the quantity of grated parmesan, and smooth this second breading carefully with the blade of a knife so as to have it level and even. Twenty minutes before serving put into a sauteing-pan sufficiently large to contain the cutlets without squeezing them, enough clarified butter to allow them, to swim; fry them to a fine golden color, being careful to turn them over once only, then drain, ornament with a paper frill (No. 10) and dress; pour around a tomato sauce (No. 549) mixed with half-glaze sauce (No. 413), and surround with tomato or macaroni Milanaise timbales (No. 2988).