Breaded Veal Cutlets
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
4 veal cutlets or chops cut 1/2 inch thick
1/2 clove garlic
1 cp fine bread crumbs
1 tsp salt
1/2 tsp pepper
1 tsp paprika
1 egg, beaten
2 tbsp water
4 tbsp butter or margerine
1 - Rub cutlets with garlic.
2 - Dip in crumbs mixed with salt, pepper, and paprika, then into beaten egg mixed with water, and again in crumbs.
3 - Let stand 10 to 20 minutes to dry.
4 - Brown in butter or margerine over hight heat.
5 - Reduce heat, cover skillet, cook over low heat about 30 minutes or until veal is done.
6 - Add a little mor butter or a little hot water if needed.
7 - Serve with a well-seasoned tomato sauce.
8 - The cooked cutlets or chops may be heated in the sauce, or serve hot chops on warm platter witn sauce around them.
Makes 4 servings.