Veal Cutlet Recipe ingredients

• 1-½ pounds veal cutlet
• Fine dry bread crumbs
• 1 egg
• Salt and pepper

To prepare this Veal Cutlet Recipe, first order the veal cut one-half inch thick and pound it until quite thin. Cut in pieces for serving, dust with salt and pepper, dip in fine dry bread crumbs, then in an egg beaten with one-half cup cold milk, then in crumbs again. Fry in deep Mazola heated to 350 degrees F. or until a bit of bread will brown in sixty counts. Drain on crumpled paper and serve with creamed noodles, and spinach garnished with hard-cooked egg.