Ingredients
- 25 veal cutlets -- use slices of veal from the ribs
Directions
1
PRAGUE CHAPTER BOOK OF RECIPES 25
2
VEAL CUTLETS— Use slices of veal from the ribs or from the leg cut y2 inch thick ; season them, dip in crumbs, then dip in egg, then again in cracker or bread crumbs. Fry slowly until well browned in salt pork, fat or butter, or finish cooking in oven in dripping pan with plenty of fat.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive