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Veal Cutlets, Tomato Sauce

Pare nicely and flatten six rib veal cutlets. Season with a teaspoon salt and half a teaspoon white pepper, evenly divided. Roll them in beaten-up egg, then lightly roll in bread crumbs mixed with a tablespoon grated Parmesan or Swiss cheese.

Heat one ounce butter in a sautoire and fry the cutlets for five minutes on each side; then place in the hot oven for eight minutes. Dress on a hot dish, one overlapping another, and serve with a gill of hot tomato sauce in a saucebowl separately.