Breaded Veal Cutlets, Tomato Sauce

Ingredients

• four veal cutlets
• about one-third of an inch thick
• salt
• pepper
• flour
• beaten eggs
• fresh bread crumbs
• a half cup of melted butter

Method

1. 1

   Have your butcher cut four veal cutlets from the leg, and about one-third of an inch thick.

2. 2

   Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs.

3. 3

   Heat a half cup of melted butter in a frying pan, and fry the cutlets.

4. 4

   Serve on a platter with tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 116. The excerpt below is the record exactly as published.

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