Schnitzel, Vienna Style

Select some good tenderloins of veal; suppress the nervous parts and then cut them into slightly bias slices; beat this with the blade of a cleaver, and chop lightly with the back of the blade of a knife; pare and season with salt and pepper, roll them in flour, and dip each piece separately in beaten eggs, roll in bread-crumbs, saute and cook them in clarified butter, then dress them in a circle on a hot dish. Serve separately a tomato sauce (No. 549) or thickened gravy (No. 405)