Photo: Wesual Click
Ingredients
- 1/2 cup crumbs
- 6 tender veal cutlets
- 1 egg
Directions
1
6 tender veal cutlets. 1/2 cup crumbs.
2
1 egg. Salt and pepper.
3
Trim cutlets neatly, salt and pepper, dip in crumbs, then in egg and again in crumbs and fry slowly until done.
4
Serve with tomato sauce. Cutlets are nice served with chestnut sauce. Boil chestnuts and run through sieve, add 1 pt. of white sauce, season highly.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive