Veal Cutlets
Pepper 4 tablespoons drippings or butter Fine bread crumbs 1 egg 1 tablespoon water Wipe meat and cut into pieces for individual serving, removing bone, skin, and tough membranes. Skewer small pieces of meat together with wooden tooth-picks. Beat egg and water, so that white is well broken, but not light. Dip meat in sifted, seasoned bread crumbs; dip in egg, then in crumbs again. Melt fat in frying pan. When hot, brown cutlets quickly on both sides. Pour sauce over cutlets, cover, then cook at low temperature for one hour or until tender, turning occasionally. 2 tablespoons fat cup flour teaspoon salt